SENSISpec ELISA Lysozyme Allergen 96 Well

Chicken egg (Gallus gallus) is protein-rich and represents an important nutritional source for humans. While egg yolk proteins exhibit minimal allergenicity, many egg white proteins are known to be allergenic. In addition to ovalbumin, ovotransferrin, ovomucoid, and livetin, lysozyme represents a significant allergen. Lysozyme is primarily used as a preservative in wine and cheese production. For allergic individuals, lysozyme consumption presents a critical concern, as even minute quantities of allergen can trigger allergic reactions that may lead to anaphylactic shock in severe cases. Undeclared lysozyme addition in food products poses serious risk to allergic consumers.

Cross-contamination, frequently resulting from production processes, is equally problematic. Since July 1, 2012, the European Union mandates allergen labeling for wine if milk or egg proteins are used during production and detected at levels of 0.25 mg/L or higher. Therefore, sensitive analytical systems are required for lysozyme residue detection.

SENSISpec Lysozyme ELISA represents a highly sensitive detection system for lysozyme and specifically enables quantification of lysozyme residues in wine and cheese.

Technical Specifications

Applications

• Wine production: Compliance monitoring for lysozyme residues in accordance with EU allergen regulations
• Cheese manufacturing: Detection of lysozyme used as a preservative during production
• Food allergen testing: Identification of undeclared lysozyme in food products for consumer safety
• Cross-contamination assessment: Verification of lysozyme levels during multi-product processing
• Regulatory compliance: Meeting mandatory allergen labeling requirements at 0.25 mg/L threshold