SENSISpec ELISA Lysozyme Allergen 48 Wells

Chicken egg (Gallus gallus) proteins are rich nutritional sources for humans. While egg yolk proteins exhibit minimal allergenicity, numerous egg white proteins are recognized as allergenic. Beyond ovalbumin, ovotransferrin, ovomucoid, and livetin, lysozyme represents a critical allergen. Lysozyme is primarily utilized as a preservative in wine and cheese industries. Lysozyme consumption presents critical concerns for allergic individuals. Even minimal allergen quantities can trigger allergic reactions potentially leading to anaphylactic shock in severe cases. Undeclared lysozyme addition to food products poses significant hazards for allergic consumers. Cross-contamination, often resulting from production processes, is equally problematic. Since July 1, 2012, the European Union mandates allergen labeling for wine when milk or egg proteins are utilized during production and present at detection levels of 0.25 mg/L or higher. Consequently, sensitive analytical systems for lysozyme residue detection are essential. SENSISpec Lysozyme ELISA represents a highly sensitive detection system for lysozyme, specifically capable of determining lysozyme residue quantities in wine and cheese matrices.

Technical Specifications

Applications

• Wine allergen residue detection and compliance verification
• Cheese production quality control and safety assessment
• Cross-contamination monitoring in food processing facilities
• EU allergen labeling requirement compliance verification
• Food industry regulatory documentation support