Crustacean Tropomyosin ELISA Kit

Not only by reason of their cross-reactivity to house dust mites crustaceans represent an important group of food allergens. In this regard tropomyosin, which can be found in all common crustacean species, is the most important protein. In cooked crustacean extracts this protein represents approximately 20% of total protein. For crustacean allergic persons hidden crustacean proteins in food are a critical problem. Already very low amounts of the allergen can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, crustacean allergic per­sons must strictly avoid the consumption of crustacean containing food. Cross-contamination, most­ly in consequence of the production pro­cess, is often noticed. This explains why in many cases the existence of crustacean residues in food cannot be excluded. For this reason sensitive detection systems for crustacean residues in food­stuffs are required. The Crustaceans (Tropomyosin) ELISA represents a highly sensitive detection system for tropomyosin (from penaeus indicus) and is particularly capable of the quantification of crustacean residues in fish products, soups, dressings, bakery products and meat products.