Allergen analysis :

Allergens are mainly proteins that trigger the immune system of allergic individuals. Food allergies are typically IgE-mediated, which means that the body produces large amounts of antibodies that specifically target the proteins of certain food products.

There is no specific trouble induced by food allergens. These items have different reactions in different bodies. Allergic reactions could cause immediate wheezing, vomiting, hives, stomach upset, etc.

- Agriculture Food Crops , Cereals containing gluten,  Oat, Barley, Rye, Spelt, Kamut, Wheat                 
- Dry Fruits
- Eggs
- Fish
- Soybeans
- Milk , Casein and/or Beta-lactoglobulin
- Peanuts and other nuts including almonds, hazelnuts and walnuts
- Sulphur dioxide and sulphites which are used as preservatives in products like sausages and dried fruits

Available Technologies:

Immunological allergen detection by means of ELISA :
The ELISA method is the most common and preferred technique for detecting food allergens. ELISA methods detect the allergen protein molecule by binding antibodies to the allergen. The samples are processed and change color to confirm the presence of the allergen protein.

PCR-ELISA : PCR-ELISA method, the detection of an allergen does not require gel electrophoresis. The amplified DNA fragment is labeled with biotin or digoxygenin.

Allergen detection using PCR & real-time PCR:
The detection of allergenic proteins is performed through the amplification of their specific DNA fragment in a PCR reaction. The PCR reaction allows for obtaining qualitative results. Fluorescence detectors are highly sensitive detectors best suited for cases where the compounds are either inherently fluorescent or have been modified to be so. We may analyze food allergens by multiplex-PCR (several genes in single reactions), duplex-PCR, and HPLC-PNA-PC

Analysis of Allergens by HPLC :
Analysis of Allergens by Affinity Purification and HPLC-FLD Detector Fluorescence detectors are highly sensitive detectors best suited for cases where the compounds are either inherently fluorescent.