Sulphonamides are widely used in agriculture as potent and effective fodder additives. But in case of breaking the regimen of their use for prevention and treatment of cattle diseases, or if the required wash-out period before slaughtering is not adhered, sulphonamides may be present in food products made from meat. Intake of sulphonamide-containing foodstuffs may lead to inhibition of intestinal microflora, disbacteriosis and appearance of antibiotic-resistant pathogenic microflora. sulphonamides amy also cause allergic reactions, in some cases – in a very severe form (exfoliative dermatitis). Besides, chronic intake of sulphonamides may lead to renal insufficiency, impairment of hemopoesis, and CNS pathology. There are some data demonstrating hematotoxic and cancerogenic properties of some sulphonamides – e.g., sulphamethasine. Significant adverse effects intrinsic to sulphonamides lead to a general acknowledgement that a strict control of its use in food industry is requried. sulphonamide content in foodstuffs is regulated by international regulations (Codex Alimentarius), EU Directives and regulations of Ukraine, Russia and other CIS countries. >
50
0,5 ?g/l
2
/60/60/10-20'
37°C
12
ÈÔÀ
002
0
K902
Laevomycetin (Chloramphenicol) EIA
96
Laevomycetin (Chloramphenicol) is a potent antibiotic drug which is widely used in veterinary. Laevomycetin admixture may be potentially harmful for human consumption. Laevomycetin is an undesirable component for foodstuff, it can cause allergic reactions, irritation of mucous membranes of a mouth. Also it leads to hematotoxic side effects in humans. Children of early age are most sensitive to a preparation. Therefore the control of content of this antibiotic over a feed is necessary. Using this test, it is possible to detect chloramphenicol in Meat, Honey, Milk, Shrimps. >
50
0,035 ?g/l
1
//60/25-35'
37 °C
12
ÈÔÀ
909
0
K366
PORK EIA
96
Consumption and handling of pork meat is strictly prohibited by certain religious and/or legal prescriptions. Pork meat may also cause allergy and food intolerance. PORK EIA test is based on immunometric determination of porcine specific proteins by highly specific monoclonal antibodies. The test is highly sensitive and detects trace amounts of pork meat. Sensitivity does not depend on culinary processing - it is roughly the same for fresh pork meat and for prepared pork meat, including boiling, frying, stewing, smoking. >
50
5 U/ml
2
60//60/10-20'
37°C
24
ÈÔÀ
901
0
X366
ÕÅÌÀtåst PORK
5
Consumption and handling of pork meat is strictly prohibited by some religious confessions. Pork meat may also cause allergy and food intolerance. >
500-1000*
0,1 %
1
5-10///-'
18-25°C
24
ÈÔÀ
006
0
K380
Gliadin EIA
96
Celiac disease (CD) is a complex autoimmune pathology characterized by intolerance to a major reserve protein of rye and wheat grains – gluten. Prevalence of this disease varies greatly in different geographic regions and may come to 1:300. If a patient with CD consumes food products containing gluten, a crypt hyperplasia accompanied by total or partial atrophy of intestinal villi develops; at the same time, the risk of development of oncological pathology of the intestine rises significantly. CD may be manifested both as acute and as quiescent disease with occult symptoms. The only treatment for CD by now is a strict adherence of a patient to a gluten-free diet. Apart from obvious exclusion of bread products made from rye and wheat, those food products which may contain gluten due to technological reasons should also be controlled. The current technologies used for production of meat-based, soured milk-based and some other products often use wheat êëåéêîâèíà? As a stabilizer and çàãóñòèòåëü? Besides, contamination of the main substitutes of rye and wheat – e.g., corn, rice, buckwheat - with gluten-containing cereals may also take place during their harvesting, transportation and/or storage. >
100*
0,1 µg/ml
2
30//30/10-20'
37°C
12
ÈÔÀ
001
0
K381
Durum EIA
96
The quality of pasta products (both physical texture and characteristic flavor) is fully dependent on the starting material used by the manufacturer. Durum wheat (Triticum durum), or “hard” wheat is the best choice for pasta production. Common wheat (Triticum aestivum), or “soft” wheat, may be also used in pasta production. This gives a substantial economical advantage for the manufacturer but the use of this wheat variety results in a sticky texture and inferior flavor. The elevated content of common wheat in pasta product may also reflect the field pre-harvest contamination of the seed, or faulty cleaning of processing equipment. In different countries and international communities, the legislation may set the maximal allowed threshold content of common wheat in pasta products (e.g. 3%, 10% or 15% of total weight). Durum EIA is based on the XGY20 monoclonal antibody which recognizes the common wheat specific epitope on gliadin molecule. This epitope is encoded by D-genome of common wheat and is never expressed in durum wheat species. Common wheat specific epitope recognized by XGY20 antibody is resistant to the high temperature (up to 100 C); it allows to detect common wheat admixture in pasta products prepared by modern technology.>
