RIDASCREEN®FAST Lysozym is a sandwich enzyme immunoassay for the quantitative analysis of lysozyme (hen’s egg protein) in food like wine, cheese and sausage.

All reagents required for the enzyme immunoassay - including standards - are contained in the test kit.

For in vitro use only.

General Information:

Lysozyme is due to its bacteriostatic effect used for the preservation of food products (E1105). It is one of the allergenic egg white proteins and is contained to 3.5% in egg white protein. In addition to ovalbumin, ovomucoid and ovotransferrin lysozyme can lead people to allergic reactions. Under the European Allergen Regulation egg has to be declared in food. Lysozyme is used as a preservative in wine production as well as in cheese and sausage production.

Allergies against hen’s eggs predominantly affect young children. Consumption of egg can cause severe allergic reactions including anaphylactic shock and must therefore be strictly avoided. It is important to notice that eggs can be an ingredient in many foods, e.g. noodles, salad dressings, baked goods and ice cream. Hen’s eggs contain various allergens, for example ovomucoid, ovalbumin, ovotransferrin and lysozyme C. Most of the allergens are present in the egg white, while the yolk only has a low allergenic potential.

Test Format: Microtiter plate with 48 wells (6 strips with 8 removable wells each)

Standard Range: 0 ppm (zero standard), 0.05 ppm, 0.1 ppm, 0.2 ppm, 0.4 ppm lysozyme

Sample Preparation: homogenization, extraction and centrifugation

Incubation Time: 30 min

Detection Limit:

• Limit of detection:

Wine: 0.02 mg/kg (ppm) lysozyme
Cheese, sausage: 0.10 mg/kg (ppm) lysozyme

• Limit of quantification:

Wine: 0.05 mg/kg (ppm) lysozyme
Cheese, sausage: 0.25 mg/kg (ppm) lysozyme

Specificity: The antibodies specifically detect lysozyme of hen’s egg.

YouTube - Allergen Analysis Test Procedure for the Sandwich ELISA RIDASCREEN®FAST