V Office 2, VO2-03-12,
Lingkaran SV,
Sunway Velocity,
Jalan Peel,
55100 Kuala Lumpur,
Malaysia.
+603-2742 7468
Muser Apac Sdn Bhd
V Office 2, VO2-03-12,
Lingkaran SV,
Sunway Velocity,
Jalan Peel,
55100 Kuala Lumpur,
Malaysia.
V Office 2, VO2-03-12,
Lingkaran SV,
Sunway Velocity,
Jalan Peel,
55100 Kuala Lumpur,
Malaysia.
Agitest Fish
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Regabio | Agitest Fish Food Allergen Rapid Test
Agitest Food Allergen Rapid Test - Fish, is an immunochromatographic test for the detection of codfish in food. All reagents required for the test are included in the test kit. Results are interpreted visually. This test is suitable for the detection of unknown ingredient or ambiguous labeling in processed food. Agitest Food Allergen Rapid Test - Fish, can be used with Agitest Environmental Swab Kit (Product Number: SR00013220) to validate and verify allergen sanitation procedures in manufacturing and analytical environment. This test is also suitable for quality control in different stages of manufacturing in food processing factories.
Benefits
- Quick test - Less than 20 minutes
- Minimize Delays: “Real-Time” decision making
- Operate multiple tests simultaneously
- Coloured test strips differentiate test types
- Visual results
- Cost effective and time savings
Your best choice for food allergen screening!
- Identify and prevent food allergen contamination in your production process
- A must-have for food product quality control
- Sample through critical stages of the production process
- Affordability and simplicity of rapid test would enable regular implementation of testing / sampling
- Increased sampling would enhance confidence and protection of your products from unwanted food allergen contamination
- Instant implementation into your existing test system
Fish is one of the most common allergens in seafood. Allergies to fish are often lifelong, and their symptoms include asthma, nose allergies, allergic dermatitis, and migraines, and more likely to cause epilepsy or anaphylactic shock in severe cases. Salmon, cod, halibut, eel are common fish species that cause allergic reactions in consumers. Parvalbumin and gelatin are two major proteins known to induce fish allergy. The best way to reduce fish allergy is to avoid ingesting foods contaminated with allergens or contain allergens. Many countries include the European Union, the United States, New Zealand and Australia, and Taiwan; all have regulations about food allergen labeling.
Food Allergen
In recent years, the impact of food allergens on health has been gaining importance and becoming a globally focused issue. According to investigations, 2% in adults and 5% in children across America has some form of food allergy. Every year, there are around 30,000 people admitted to hospital from food allergy related emergencies and it is estimated that every year, between 150 and 200 people die as a result. There is a trend indicating an increasing percentage of people suffering from food allergy over time.
Food Allergen Labeling
The European Union, United States and Japan has legislations in place requiring the labeling of food allergens present in food products. The main cause of food allergy is the protein in food products. Out of the top 8 food allergens (egg, milk, peanut, soy, wheat, tree nuts, fish and crustaceans) gluten/wheat and peanut are the two most harmful food allergens.
HACCP
For food allergy sufferers, avoiding consumption of food containing food allergen is the only method in avoiding allergy. HACCP recognizes the importance of food allergen detection by incorporating them into guidelines for food producers to abide to.
What is food allergy?
A food allergy in an adverse immune response to a food protein. Food allergy is distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin mediated reactions.
Approximately 6 ~ 8% of children show symptoms of food allergies and 2% in adults. In recent years, environmental factors are contributing to the increase in food allergy sufferers.
Hidden food allergens where we would not expect:
- Gluten in instant coffee, licorice, drinking chocolate, white pepper.
- Casein in puddings, sausages, instant mashed potatoes
- Soy in protein, candy hamburger patties, salad dressings
- Egg whites used in the wine making process
Scope of application
Food processing, shared facilities, surface swab, inbound ingredients, final products
| Detection Limit |
Food sample testing: 0.1 ppm codfish (Gadus macrocephalus) Enviromental swab testing: 2 ppm codfish (Gadus macrocephalus) |
| Detection Time | Less than 20 minutes |
| Storage Conditions | 2~30°C |
| Package | 20 test strips per box with supplies |
