SENSISpec ELISA Macadamia Nut Allergen 48 Wells

The protein fraction in macadamia nuts is approximately 7.9%, which is relatively low compared to other tree nuts. Some of these proteins are known allergens. While macadamia nut allergies are relatively uncommon, their severity can vary significantly. Even trace amounts of macadamia nuts can trigger allergic reactions that, in severe cases, may lead to anaphylactic shock.

Cross-contamination frequently occurs as a result of production processes, which explains why the presence of macadamia nut residues in food products cannot be ruled out in many cases. Consequently, sensitive detection systems are essential for identifying macadamia nut residues in food matrices.

The SENSISpec Macadamia Nut ELISA represents a highly sensitive detection system specifically designed to quantify residue levels in cookies, cereals, ice cream, chocolate, and other food products.

Technical Specifications

Applications

• Quantification of macadamia nut allergen residues in processed foods
• Quality control and allergen management in food manufacturing facilities
• Detection of cross-contamination in production environments
• Compliance testing for food safety regulations and allergen labeling requirements
• Analysis of cookies, cereals, ice cream, and chocolate products
• Residue monitoring in facilities processing tree nuts