Casein allergy rapid test kit | bioavid Lateral Flow Casein incl. Hook line | R-Biopharm

1. Intended use

The Casein allergy rapid test kit (order code BLH714-15) with the integrated hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of casein residues on surfaces (for example swab testing of surfaces for hygiene control in food production lines), in cleaning and processing water (CIP water) and in food samples. The integrated hook line prevents false-negative interpretation of high-positive samples.

**NEW**

All surface swab tests are now included in the kit!

2. General information

- Cow's milk allergy is the most common food allergy in infants and young children. Although most children eventually outgrow a milk allergy, it is also one of the most common food allergies in adults.

- Cow's milk contains several proteins with allergenic potential. The most important of these are casein and ß-lactoglobulin. Cow's milk contains 3.2% protein, of which approx. 10% ß-lactoglobulin (the main whey protein), approx. 80% casein and approx. 10% other proteins. A sample containing 1 mg/kg milk protein therefore corresponds to a milk content of about 31 mg/kg milk. Casein is heat-stable, whereas ß-lactoglobulin is heat-sensitive. Most people with a milk allergy react to both protein fractions of milk. The most important allergen for children is β-lactoglobulin, while casein predominates later in adults.

- It is important to note that a milk allergy is not the same as lactose intolerance. Lactose intolerance is caused by a deficiency of an enzyme that breaks down lactose (milk sugar). A milk allergy, on the other hand, is a genuine food allergy caused by the allergenic components of milk protein. Milk is consumed directly, as a drink or in processed products such as ice cream, butter, yoghurt or cheese. Cow's milk powder is widely used in baked goods, sauces and desserts. Casein can be present as an ingredient or as a contaminant in fresh and processed food products. Skimmed milk powder or casein/caseinate is often added to food products (for example sausages) to raise the protein content or as a thickener.

- Food production lines and the food itself must be free of residues in order to prevent these allergic reactions. The effectiveness of cleaning can be verified using a lateral flow method for the detection of milk. Under Regulation (EU) No 1169/2011, milk and milk products must be declared on the food label. Similar regulations exist in the USA, Canada, Australia and New Zealand.

3. Accessories the customer can order separately

- bioavid Absorbent Buffer

4. Specifications of the milk allergy rapid test kit | bioavid Lateral Flow Casein BLH714-15

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