Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits

Recovery of gluten in buckwheat flour was evaluated as part of an effort to produce wheat-contaminated buckwheat flours that could be used as reference materials (RMs) for testing the presence of gluten in buckwheat. RMs of buckwheat containing 0, 20, 100 and 1000 ppm gluten were created and tested by ELISA. The Gluten-Check kit detected gluten accurately at all levels; RIDASCREEN and Biokits t...

Monitoring the Various Types of Clostridium botulinumin in Four Kinds of Food Stuffs Using Multiplex PCR

Background &Objective: Food poisoning (FP) caused by C. botulinum is the most serious feature of FP inpeople consuming the contaminated foodstuffs (Canned meat, vegetarian foods, dairy products and seafood products). Botulism is basically detected by the identification of live bacteria and/or its toxins. Among various types of microorganisms (i.e. A, B, C1, C2, D, E, F), serotypes A, B, E and F...

Elisa Test Kits for Detection of Beta-agonist Residues

Three ELISA test kits, the Randox ELISA beta-agonist test kit, Euro-Diagnostica test kit, and Ridascreen beta-agonist test kit, were evaluated for screening of meat and liver for beta-agonist residues in fortified and field-incurred samples. It was found that the Randox beta-agonist test kit was more suitable as a screening tool due to its accuracy, ease of use, and lower cost. The tests were a...

Improvement of Leishmania major Amastigote ELISA Test Using Various Antigen Antibody Dissociating Agents and Pepsin Digestion.

Comparison of R5 and G12 Antibody-Based ELISA Used for the Determination of the Gluten Content in Official Food Samples

Celiac Disease (CD) is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins-termed "gluten"-of wheat, rye, barley and possibly oats. Sensitive individuals need to stick to a strict gluten-free diet. The gluten level in food products labeled as "gluten-free", must not exceed 20 mg/kg. It is obvious...