HALALTEST - RAW PORK (BLOOD AND FAT)

CB-HT-PSG-1

HalalTest® – Raw Pork (Blood and Fat) – is a fast-acting test designed for detecting pork meats in food, improperly washed dishes, and installations used for producing, transporting, and storing foodstuffs. A positive result confirms the presence of porcine meats.

 

ALSO AVAILABLE :

 

IN THE HALALTEST PORK PACK HERE

 

IN THE HALALTEST WELCOME PACK

 

IN PACKS OF 25 TESTS HERE

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5,75 €

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TEST PRINCIPLE

 

The consumption of pork can be subject to religious prohibitions. Pork meats can also cause allergies and/or food intolerance. Furthermore, porcine components may be used in cosmetics and pharmaceuticals, as well as in the context of food adulteration.

HalalTest® – raw meats, blood and fats – is based on the principle of immunochromatography and antibody-antigen reaction. It is an assay for the qualitative determination of a pork-specific antigen, porcine serum albumin.

This protein is a major constituent of pork animal serum, and is widely present in all body tissues, including subcutaneous fat (i.e. lard). In immunochromatographic method, the target antigen is bound by highly specific antibodies attached to the test line and colored microparticles. This twosite binding results in formation of immune complex visible as the colored line. A seconde colored line (control line) appears, attesting the good functioning of the test whatever the result is.

 

TEST SENSITIVITY AND SPECIFICITIES

 

HalalTest® – raw meats, blood and fats – is extremely sensitive. It can detect the presence of porcine antigens in concentrations above 0.001% for mixtures of blood and innards (liver, guts, spleen, and kidneys). It has an absolute sensitivity for all types of samples (food, dishes, cosmetics, pharmaceuticals, etc.) of approximately 0.5 milligram of porcine serum albumin per kilogram of solid matter (0.5 ppm), although this value greatly depends on the amount of heating the sample has undergone.

This test cannot detect porcine blood or fat components if the matter being tested has been heated to temperatures higher than 120°C (250°F) for more than 30 minutes. Frying and microwave cooking can therefore make porcine antigens impossible to detect.

There has been no evidence of cross-reactions with the following meats: beef, veal, mutton, lamb, antelope, poultry (chicken, turkey, duck, and goose), rabbit, reindeer, venison, and kangaroo. Human blood and muscle tissue are not recognized by the test either.

 

INSTRUCTIONS

 

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

 

HalalTest® – raw meats, blood and fats – is designed to detect traces of pork blood and fats (lard) in mixtures of meats, ground/minced meat, sausages, hams or any other kind of meat-based products whether raw or cooked (with the exception of frying and microwave cooking).

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

For dishes, meat-cutting 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

HalalTest® – raw meats, blood and fats – can also detect porcine antigens in cosmetics and pharmaceuticals.

 

PREPARING A SAMPLE FOR ANALYSIS

 

HalalTest® – raw meats, blood and fats – can detect the presence of porcine antigens 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 warm or too cold affects the sensitivity of the test .

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

For solid samples

For solid samples, we recommend the following procedure:

— 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.

— Using the sterile pipette included in the test kit, add hot tap water (hotter than +35°C/95°F) 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 as needed. Once 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 blood, fats, soups and broths do not require preparation.

— Ensure to collect a sample that is representative of all the ingredients present in the portion of the food product to be tested.

 

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, and add an amount of water corresponding to the contents of two to three pipettes.

— For testing dishes and/or equipment involved in cutting, storing or transporting meat (knives, hooks, tables, 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 it with 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 as needed. 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 HalalTest® – ELISA or 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

2. 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 strip immersed for 10 to 15 seconds, so the absorbent zone can soak the liquid properly. (see figure 1)

3. 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.

4. While waiting for the results, the test strip must be laid on a non vibrating, flat, and dry surface.

5. Refer to the indications below to read and interpret the results.

 

INTERPRETING THE RESULTS

 

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

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

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.

 

LIMITS OF THE TEST

— This test cannot detect traces of porcine antigens in samples which have been heated to temperatures higher than 120°C (250°F) for more than 30 minutes.

— This test cannot detect porcine collagen (gelatin).

— Liquid samples containing too many floating particles must be filtered or left to settle for several minutes before the test strip can properly soak the sample.

— The sensitivity of the test decreases in fat-rich environments (oil, cream...)

 

NOTE

This test is for your reference only. Due to the nature of immunoassay technology, many factors such as sampling amount, sampling type, environmental conditions and contamination of sample may influence the accuracy of the test result. A negative result may not mean a complete absence of pork in the product being tested. It is possible that pork traces are present in a portion of the product that was not sampled. The resultsof the test need to be confirmed by a referenced analytical method such as - HalalTest® - ELISA and P.C.R. analysis.

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HALALTEST - RAW PORK (BLOOD AND FAT)

HALALTEST - RAW PORK (BLOOD AND FAT)

HalalTest® – Raw Pork (Blood and Fat) – is a fast-acting test designed for detecting pork meats in food, improperly washed dishes, and installations used for producing, transporting, and storing foodstuffs. A positive result confirms the presence of porcine meats.

 

ALSO AVAILABLE :

 

IN THE HALALTEST PORK PACK HERE

 

IN THE HALALTEST WELCOME PACK

 

IN PACKS OF 25 TESTS HERE

Write a review

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