SERVICES | ALLERGEN TESTING KITS
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Most manufactures require that any analytical method that is used in conjunction with their production procedures follow specific guidelines that meet the companies HACCP, GMP or GLP requirements. This should include evaluation and validation of the method with each specific matrix that the assay would encounter in your facility, thus to ensure the most accurate results and avoid costly recalls. This process can be very time consuming and laborious and involve special expertise in both the method and the matrix. Bia Diagnostics specializes in method evaluation and validation analysis and has over 30 years’ experience in laboratory analysis including raw ingredients, finished products, nutraceuticals, infant formulas, highly processed foods and animal feeds.

 

By working closely with you and the technology provider:


    • We can spike your matrices with known allergens to check that the analytical method is compatible with you matrix.


    • We will validate your method to comply with your specific standards for HACCP, GLP, or GMP procedures.


    • We can check your surface testing methodologies to be sure they can detect the specific allergens down to the level you require in your facility.


    • We can also assist you with onsite training and HACCP evaluation consultations.

 

 

We specialize in food allergen testing and provide Quantitative Qualitative determination testing for label verification for the following allergen proteins:

 

Food Allergen Protein

 

LOQ

Peanut (AOAC-Method)  

 

1.0ppm
Milk  
  Total Milk 1.0ppm
  Casein 0.4ppm
 

Whey protein (BLG)

 

0.3ppm
Egg  
 

Total Egg
(cooked and raw)

0.5ppm
  Egg yolk protein 0.3ppm
 

Egg white protein

 

0.5ppm

Gluten (AOAC/CODEX)

 
  Total Gluten
(Wheat, Rye and Barley)
5.0ppm
  Wheat and Rye Gluten 5.0ppm
 

Barley Gluten

 

5.0ppm

Soy or Soya

 
 

Soy isolates

2.0ppm
 

Soy flour

 

0.3ppm
Tree nuts  
 

Walnut

0.3-2.0ppm
  Almond 0.3-2.0ppm
  Hazelnut 0.3-2.0ppm
  Pecan 0.3-2.0ppm
  Cashew 0.3-2.0ppm
  Coconut 0.3-2.0ppm
 

Macadamia

 

0.3-2.0ppm

Others

 
  Celery  
  Sesame  
  Crustaceans & Shellfish  
  Mustard  
  Histamine  
   

Don’t see what you need? Ask us! We can direct you to the best resources or work with you to develop solutions for your unique applications.

 

 

Working directly with you, we develop specific methods that are applicable to your unique food allergen needs. Two years ago, there was no method available to detect coconut protein in foods. This created a problem for food manufactures in the US because coconut is considered a tree nut by the FDA, and as such, requires companies to label products that contain coconut as an ingredient, even at trace levels. We were approached by a large food manufacturer to develop a test that could detect the coconut protein down to 2ppm in their CIP wash. We delivered the first product to their manufacturing site within 90 days after the initial agreement was signed. Since that time, we have developed 5 minute testing kits for a variety of allergens to meet our various customers’ allergen HACCP needs.

 

 

 





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