Tech Tip | How Can I Detect Low Levels of Peanut Residue?

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SUPERIMPOSE: Max Wolf, Product Manager

Max Wolf: Here at Neogen®, we frequently get questions from our customers regarding how a level of processing that a product goes through in a food manufacturing environment can affect the detectable level of allergenic residue that may be present in that particular product.

Neogen's assays are designed to detect low levels of allergenic residue across a wide variety of processing environments and sample types. However, certain rigorous processing methods can lead to inconsistent detection of low levels of these allergenic residues, product to product, assay to assay.

To help minimize these variances, Neogen is excited to announce the first in a new line of Veratox® assays: Veratox VIP for Peanut. This new, quantitative ELISA assay is specifically designed to detect very low levels of peanut protein across a wide variety of sample types, including those that have undergone rigorous processing methods.

Additional benefits of this new assay include:

• enhanced sample flexibility accommodating a wider variety of sample types
• enhanced sensitivity with a LOQ, or limit of quantitation, of 0.25 ppm peanut protein, and
• the same simple methodology you've come to expect with Veratox, including a 30 minute time to result, non-hazardous, ready-to-use reagents, and a simple testing procedure.

Please feel free to reach out to a Neogen representative for any questions on this exciting new product.

Thank you.