Lateral Flow Milk – Avoid allergic reactions with Lateral Flow Milk

Lateral Flow Milk (Art. No. BL623-15) from bioavid is an immunochromatographic test for sensitive and qualitative detection of milk residues on surfaces (e.g. swab test for hygiene control in food production lines), in cleaning/process water (CIP water) and food samples. Test kits contain everything needed for the analysis. Only for food sample preparation additional materials (mixer and centrifuge/filters) are required.

Cow’s milk contains several proteins with allergenic potential. The most important are casein and ß-lactoglobulin. Cow’s milk contains 3.2% proteins, consisting of about 10% ß-lactoglobulin (the main protein in whey), about 80% caseins and about 10% other proteins.

It is important to note that milk allergy is not the same as lactose intolerance. The cause of lactose intolerance is a lack of an enzyme that breaks down lactose (milk sugar). Milk allergy, on the other hand, is a true food allergy caused by allergenic components of milk proteins. To avoid allergic reactions, food safety is ensured by labeling allergenic ingredients. Nevertheless, there is still a high risk of unintentional presence of allergens due to cross-contamination during food processing. It is therefore important to avoid and detect cross-contamination (e.g. due to residues on production lines). Bioavid rapid tests can be used for various purposes to detect cross-contamination. For example, incoming raw materials or the effectiveness of the cleaning of production facilities can be checked.

According to Regulation (EU) No 1169/2011, milk and its products must be declared on food labels. Similar rules exist in the USA, Canada, Australia and New Zealand, for example.

Bioavid dip sticks are an easy-to-use method and enable fast and reliable analysis. The application is very simple and can also be performed by personnel without laboratory training. The processing of all bioavid parameters is identical and can be downloaded here as a flyer. All test kits can be stored at room temperature and are therefore an ideal tool for direct testing in the field, in production facilities or for rapid food testing.

Strongly colored (e.g. coffee, tea, spices, wine), polyphenol/tannin containing, oily or acidic/alkaline samples (e.g. juices) should be extracted with Absorbent Buffer (Art. No. BS810-15). The buffer decolorizes or neutralizes solutions to avoid false positive results and minimize matrix effects.

Specifications:

• Art. No: BL623-15
• Test format: 15 test strips (15 provisions)
• Test preparation:

• • Surfaces: wet the swab in the tube with PBS. Swab the surface and clean the swab in the same tube.

• • Food samples: homogenize the food sample, extraction in distilled water and centrifugation or filtration

• • Cleaning water (e.g. CIP water): no sample preparation

• Incubation time: 5 min at room temperature 2 – 25 °C (35 – 77 °F)
• LOD (Limit of Detection):

• • (CIP) water: 2 µg/mL (ppm)

• • Surfaces (swabs): 0.4 µg/cm²

• • Food samples: down to 20 mg/kg (ppm) depending on matrix

• Cross-reactions: None
• Detected analyte: Milk proteins
• Evaluation: Visual