FOODCONFIRM - GLUTEN

CB-FC-GLU-1

FoodConfirm® - Gluten -is a fast acting test designed for detecting gluten in food, improperly washed dishes and installation used for producing, transporting, and storing foodstuffs. A positive result confirms the presence of gluten.

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7,42 €

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TEST PRINCIPLE

 

FoodConfirm® - Gluten - is based on the principle of immunochromatography and antibody-antigen reaction. It enables the qualitative determination of gluten proteins.

In immunochromatographic (lateral flow) method, the target antigens are bound by highly specific antibodies attached to colored microparticles. Then this complex migrates to the test line where it binds to another specific antibody to form a colored line indicating positive result. A second colored line (control line) appears, attesting the good functioning of the test, whatever the result is.

 

TEST SENSITIVITY AND SPECIFICS

FoodConfirm® - Gluten – uses a very unique combination of extremely sensitive antibodies which allow to detect gliadin in both solid and liquid materials with a sensitivity of 1mg (gliadin) per kilogram/liter of material (1ppm).

 

The sensitivity of FoodConfirm® - Gluten – decreases with heating of the food (cooking) and in fat-rich environment (e.g. in presence of oil or cream). FoodConfirm® - Gluten – shows no cross-reactions with other cereals. However, some natural contaminations of gluten antigens over other cereals may occur and make the test turn positive (proximity between the fields where the cereals are grown, transportation, etc.)





PRECAUTIONS FOR USE

 

— Test strips should be kept inside their thermo-sealed original packaging containing the desiccant until used.

— Do not use a test strip if its packaging is torn, or if the strip seems to be damaged.

— Do not touch the absorbent part of the test strip.

— All test components (strip, pipette, and sample collection tube) are single-use only. Do not reuse any of them.

— Do not use a test past its expiration date.

— In locations where running water is untreated, we recommend boiling the water before conducting the test. Furthermore, using warm water guarantees optimal testing conditions.

— Keep out of the reach of children. Do not ingest.

 

PRESERVATION

 

—Tests must be stored inside their original packaging in a dry location, preferably at temperatures between +18°C (65°F) and +25°C (80°F).

— Tests must not be exposed to moisture.

 

TYPES OF SAMPLES THAT CAN BE TESTED

 

FoodConfirm® rapid tests are designed to detect food allergens in all types of food samples: raw, cooked and processed foods, groceries, cakes and candy bars, drinks, soups and sauces, powdered foods, etc.

 

This test can also detect traces of allergens in the water used for rinsing and washing tools and surfaces involved in cutting and processing foodstuffs.

 

For dishes, kitchen tools, and equipment used in the production, transport, and storage of foodstuffs, we recommend collecting traces of food and/or splashes of liquid to be tested with cotton wool or sterile gauze.

 

FoodConfirm® rapid tests can also detect food allergens in cosmetics, pharmaceuticals and vaccines.

 

PREPARING A SAMPLE FOR ANALYSIS

 

FoodConfirm® rapid tests can detect the presence of food allergens in solid and liquid samples.

 

Before analysis, samples of any kind must be brought to a temperature between +15°C (60°F) and +35°C (95°F). Analyzing samples too cold or too hot affects the sensitivity of the assay.

 

Only use one pipette and one sample collection tube per test.

 

For solid samples:

 

For solid samples, we recommend the following procedure:

 

— Make sure that the collected sample contains all the ingredients of the food product.

—Cut a small piece (between 0.5 and 1 g) from the solid sample with a clean, preferably single-use, instrument.

— Insert the solid sample into the 5 ml sample collection tube.

N.B: For gluten, fish, shellfish, soy, peanuts and buckwheat tests, insert the solid sample directly into the collection tube containing the extraction liquid. If necessary, add the content of one to two pipettes of warm tap water.

—Using the sterile pipette included in the test kit, add hot tap water so as to fill half of the tube (2 to 2.5 ml), i.e. an amount of water corresponding to the contents of two to three pipettes.

—Close the collection tube by screwing the cap shut; shake vigorously for 15 to 30 seconds.

— Place the collection tube in an upright position. Wait 1 to 2 minutes for particles to settle. The upper layer of the liquid is ready for testing once it has decanted (once it is clear of floating particles).

 

For liquid samples:

 

Liquid samples such as drinks, juices, soups, broths and sauces do not require preparation.

 

— Make sure to collect a sample that is representative of all the ingredients that the analyzed food product contains.

— Using the pipette included in the kit, insert 1 to 2 ml of the liquid sample into the 5 ml collection tube.

N.B.: For gluten, fish, shellfish, soy, peanuts and buckwheat tests, insert the liquid sample, the cotton or the gauze, directly into the collection tube containing the extraction liquid.

 

CAUTION:

Liquid samples that are highly viscous or turbid (containing many floating particles) can interfere with the test functioning correctly. For such liquids (e.g. soups and broths), it is possible to filter samples (through a paper towel) ahead of time to make them clearer.If the liquid sample does not penetrate the absorbent area on the test strip, you may dilute it with 1 to 2 ml of warm water, i.e. an amount of water corresponding to the contents of two to three pipettes.

 

—For testing dishes and/or equipment involved in processing, storing or transporting foodstuffs (knives, hooks, tables, displays, etc.), we recommend using a small piece of cotton wool or sterile gauze to wipe the surface of the item you wish to test. Insert the cotton or gauze into the sample collection tube and dilute add an amount of warm tap water corresponding to the contents of three to four pipettes.

— Close the collection tube by screwing the cap shut; shake vigorously for 15 to 30 seconds.

— Place the collection tube in an upright position. Wait 1 to 2 minutes for particles to settle. The upper layer of the liquid is ready for testing once it has decanted (once it is clear of floating particles).

 

* For confirmation testing using ELISA or FoodConfirm® – PCR analysis, solid and liquid samples can be stored at temperatures between +2°C (35°F) and +8°C (45°F) for up to 24 hours. Preserving samples for a longer duration requires specific transport and storage environments (you may contact us on this matter), or freezing the sample.

 

HOW TO PROCEED WITH THE TEST

 

  1. Carefully open the sealed pouch to avoid damaging the test strip
  1. Dip the absorbent tip of the strip into the upper layer of the liquid inside the tube while holding it from the other end.

Keep the test trip immersed for 10 to 15 seconds, so the absorbent area can soak the liquid properly. (See Figure 1 in next page)

  1. Monitor the liquid’s capillary rise along the test strip. If the liquid isn’t rising, dip the test strip into the tube one more time for another 5 seconds.
  1. While waiting for the result, the test strip must be laid on a non-vibrating, flat, and dry surface.
  1. Refer to the indications below to read and interpret the results. (Figure 1)

INTERPRETING THE RESULTS

 

The test is considered positive if two red lines appear. The order in which the lines appear is irrelevant.

Bandelette Positive


The test is considered negative if only one red line appears.

 

Bandelette Négative

If no line appears at all, the test is considered invalid. Check whether the previously stated instructions were followed, and whether the tests were optimally preserved and stored. Make sure to check the test’s expiration date. You may then proceed to a new analysis, using another test strip.

 

Bandelette Invalide

 

LIMITS OF THE TEST

 

— FoodConfirm® rapid tests are inefficient in contact with samples containing high levels of floating particles. They must be filtered or left to settle for several minutes before the test strip can properly soak the sample.

 

—The sensitivity of the tests decreases in fat-rich environments (e.g in presence of oil or cream).

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FOODCONFIRM - GLUTEN

FOODCONFIRM - GLUTEN

FoodConfirm® - Gluten -is a fast acting test designed for detecting gluten in food, improperly washed dishes and installation used for producing, transporting, and storing foodstuffs. A positive result confirms the presence of gluten.

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