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Allergen Testing Allergen Test Method Performance Evaluation – ISO 5725 CompliantAOAC 2006.09 Tree Nut Residue Detection in Confectionery SamplesAOAC 2010.03 Based Egg Protein Detection in Processed FoodsAOAC 2012.01 Shellfish Allergen Testing in Ready MealsAOAC 2014.02 Lupin Allergen Presence Test in Bakery FillingsAOAC 2015.01 Detection of Celery Residues in Mixed SpicesAOAC 2017.13 Casein Detection in Vegan-Labeled ProductsAOAC 2019.01 Rapid Lateral Flow Allergen Verification ServiceAOAC 2020.05 Multi-Allergen Screening in Ready-to-Eat FoodsAOAC 991.19 Egg Allergen Validation in Powdered Food IngredientsAOAC Method Development for Emerging Food AllergensAOAC Method-Based Peanut Allergen Detection in Processed FoodsAOAC Performance-Tested Gluten Detection in BeveragesAOAC Standard Method for Allergen Cross-Contact VerificationAOAC-Certified Milk Allergen Residue Detection in BeveragesAOAC-Validated Mustard Protein Detection in Curry PastesAOAC/ISO Joint Approach for Egg Allergen 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Wheat Allergen Quantification Using ELISA per ISO 24276 Laboratory Testing Service

Eurolabs Expertise and Capabilities

The quantification of wheat allergens using Enzyme-Linked Immunosorbent Assay (ELISA) is a critical testing service for ensuring the safety and quality of food products, particularly those containing wheat. This testing method adheres to the standards outlined in ISO 24276, which provides guidelines for the detection and quantification of specific allergenic proteins in foods.

ISO 24276:2015

The International Organization for Standardization (ISO) published ISO 24276:2015, a standard that outlines the requirements for the detection and quantification of wheat allergens using ELISA. This standard is applicable to food manufacturers, laboratories, and regulatory authorities responsible for ensuring the safety and quality of wheat-containing products.

International and National Standards

The following international and national standards apply to Wheat Allergen Quantification Using ELISA per ISO 24276 testing:

  • ISO 24276:2015

  • ASTM E2659-17 (American Society for Testing and Materials)

  • EN 14919:2007 (European Committee for Standardization)

  • TSE 1424 (Turkish Standards Institution)

    • Standard Development Organizations

    The International Organization for Standardization (ISO) is the primary standard development organization responsible for developing and publishing international standards. ISO collaborates with other organizations, such as ASTM and EN, to develop harmonized standards.

    Evolution of Standards

    Standards evolve over time to reflect advancements in technology, changes in regulations, and emerging concerns. The ISO 24276:2015 standard is a revision of the previous edition, which ensures that it remains relevant and effective for detecting and quantifying wheat allergens.

    Scope and Application

    ISO 24276:2015 applies to food products containing wheat or derived from wheat flour. This testing method is particularly important for:

  • Foods with high wheat content (e.g., bread, pasta)

  • Foods with low wheat content (e.g., biscuits, cakes)

  • Foods with potential allergenic protein contamination

    • Standard Compliance Requirements

    Compliance with ISO 24276:2015 requires adherence to specific requirements, including:

  • Sample preparation and handling

  • Calibration and validation of ELISA kits

  • Quality control measures during testing

  • Reporting and documentation of test results

    • Industry-Specific Applications

    The following industries require Wheat Allergen Quantification Using ELISA per ISO 24276 testing:

  • Food manufacturers (e.g., bakeries, pasta factories)

  • Regulatory authorities (e.g., food safety agencies)

  • Laboratories performing allergen detection and quantification services

    • The need for Wheat Allergen Quantification Using ELISA per ISO 24276 testing arises from the following business and technical reasons:

  • Product Safety: Ensuring the absence of wheat allergens in food products is essential for protecting consumers with wheat allergies.

  • Regulatory Compliance: Adhering to standards and regulations ensures compliance with food safety laws and industry guidelines.

  • Quality Control: Quantifying wheat allergens enables manufacturers to monitor product quality and detect potential contamination.

    • Consequences of Non-Compliance

    Failing to perform Wheat Allergen Quantification Using ELISA per ISO 24276 testing can lead to:

  • Food product recalls

  • Regulatory fines and penalties

  • Damage to brand reputation

  • Loss of consumer trust

    • Industries and Sectors Requiring Testing

    The following industries and sectors require Wheat Allergen Quantification Using ELISA per ISO 24276 testing:

  • Food manufacturing (e.g., bakeries, pasta factories)

  • Retail trade (e.g., supermarkets, online marketplaces)

  • Food service industry (e.g., restaurants, cafes)

    • Risk Factors and Safety Implications

    Wheat allergens pose significant risks to consumers with wheat allergies. Failure to detect or quantify these allergens can lead to:

  • Anaphylaxis and other severe allergic reactions

  • Long-term health consequences (e.g., respiratory problems)

  • Quality of life impairments

    • Quality Assurance and Control

    Ensuring the quality and accuracy of test results is critical for Wheat Allergen Quantification Using ELISA per ISO 24276 testing. This involves:

  • Calibration and validation of ELISA kits

  • Quality control measures during testing

  • Regular maintenance of equipment and facilities

    • The following step-by-step guide outlines the process for conducting Wheat Allergen Quantification Using ELISA per ISO 24276 testing:

    1. Sample Preparation: Collect and prepare samples according to standard procedures.

    2. Calibration and Validation: Calibrate and validate ELISA kits using reference materials and controls.

    3. Testing Parameters: Set up testing parameters (e.g., temperature, pH) according to the standard.

    4. ELISA Kit Application: Apply the ELISA kit to the prepared sample and perform the reaction.

    5. Detection and Quantification: Detect and quantify the wheat allergens present in the sample.

    Reporting and Documentation

    Accurate reporting and documentation of test results are essential for Wheat Allergen Quantification Using ELISA per ISO 24276 testing. This includes:

  • Reporting the presence or absence of wheat allergens

  • Providing quantification data (e.g., concentration, units)

  • Documenting any deviations from standard procedures

    • Conclusion

    Wheat Allergen Quantification Using ELISA per ISO 24276 testing is a critical service for ensuring product safety and regulatory compliance. This comprehensive guide has outlined the requirements and needs for this testing method, including industry-specific applications, risk factors, and quality assurance measures.

    By following the guidelines outlined in this document, food manufacturers and laboratories can ensure that their products are safe for consumers with wheat allergies and comply with regulatory standards.

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