Welcome to Allergen Land: Rapid Food Allergen Testing
Streamline your process and simplify your food allergen testing
With more variety than ever, today’s food products often require complex processing, which can alter the nature of allergenic proteins in food, making them harder to detect. Conducting allergen testing is vital.
3M™ Allergen Protein Rapid Tests are designed to overcome this challenge by detecting both processed and unprocessed proteins for more predictable, accurate results.
It took years of careful antibody selection and formulation development to create the simplicity and performance provided by these kits. Supported by 3M scientists and engineers, these test kits give you the reliability and efficiency you have come to expect from 3M.
Rapid Kits for Allergen Testing Available For:
Hook Line Assurance
3M’s signature hook line feature can alert you to a possible false negative due to high amounts of the target protein in a sample. This feature can increase confidence in your food allergen testing results.
Versatility Across Sample Types
Designed for accurate detection of processed and unprocessed allergen proteins, these fast, easy tests can be used for multiple test types including end product testing – not just surface and CIP rinse water!
Depending on what you want to test you may need some additional equipment, here’s what we recommend:
What’s In The Box?
Each 3M™ Rapid Allergen Test Kit Contains:
- 25 x Lateral Flow Devices
- 50ml Allergen Specific Extraction Buffer
- 26 x Dilution Tube
What You Get From Gem Scientific
Free with each 3M™ Allergen Rapid Test Kit:
- 25 x Sterile Swabs
- 25 x Disposable Syringes
We’ll also send you a rack for the dilution tubes with your first order!
3M™ Rapid Allergen Test Kits should be stored:
- 2 to 8oC
- Shelf life of 24 months
Frequently Asked Questions
Previously the most commonly allergenic foods were considered to be cows’ milk, hens’ eggs, peanuts, tree nuts, soy, wheat, shellfish and fish (the ‘big 8’) (Hefle et al., 1996; Young et al., 1994). In Europe, that list has been expanded in number to 14: cereals containing gluten, crustaceans, molluscs, eggs, fish, peanuts, tree nuts, soybeans, milk, celery, mustard, sesame, lupin and sulphur dioxide (Commission-Directive 2006/142/EC).
It is estimated that more than 150 million Europeans suffer from chronic allergic diseases and the current prediction is that by 2025 half of the entire EU population will be affected (EAACI, 2016)
The UK has some of the highest rates of allergic conditions in the world, with over 20% of the population affected by one or more allergic disorder. (M. L. Levy, 2004)
Gastro-Intestinal: Vomiting, Diarrhea, Nausea, Abdominal cramps
Respiratory: Asthma, Wheezing, rhinitis
Cutaneous: Urticaria (hives), Eczema, Dermatitis, Rash, angioedema
Extreme symptoms: Anaphylactic shock, Hypotension, Swelling of tongue, Laryngeal edema
OAS: Oral allergic syndrome, mild reaction located in oropharyngeal area of mouth and throat (urticaria and angioedema) is the most common symptoms to food allergy
Anaphylactic shock and asthma, are the most common causes of death in the occasional fatalities associated with food allergies
Food allergy is an adverse and immune-mediated reaction to a particular food
Immunoglobulin E (IgE) are antibodies produced by the immune system. If you have an allergy, your immune system overreacts to an allergen by producing antibodies called Immunoglobulin E (IgE). These antibodies travel to cells that release chemicals, causing an allergic reaction. This reaction usually causes symptoms in the nose, lungs, throat, or on the skin.
Each type of IgE has specific “radar” for each type of allergen. That’s why some people are only allergic to gluten (they only have the IgE antibodies specific to gluten); while others have allergic reactions to multiple allergens because they have many more types of IgE antibodies.
Using a protein swab you can detect proteins of any source on a surface. It is not specific for any food allergen. Depending on the swab the detection limits are from 3 to 20 ppm. These swabs may be useful when a large number of allergens in a single process operation are handled.
Learn more about general protein swabs: