Food manufacturers must protect those with food allergies and are responsible for clearly labelling their products with a list of ingredients. Testing for the presence of allergenic components is necessary to ensure that any unlabelled and potentially dangerous ingredients have not contaminated the product during processing. The University of Guelph, Agriculture & Food Laboratory (AFL) offers sensitive testing using ELISA kits for all the major food allergens. We provide accurate, timely results with the option of RUSH turn-around.
Be sure your products meet label claims by testing with ELISA (Enzyme-Linked Immunosorbent Assay) - an immunoassay method that is rapid and detects trace amounts of allergens. These methods are very sensitive and our scientists offer fast turn-around times. We offer both qualitative and quantitative assays for the following allergens in your raw and finished food products:
We offer both qualitative and quantitative assays for the following allergens in your raw and finished food products:
- Brazil nut
- Crustacean (shellfish)
- Gluten1 (wheat, other cereal grains)
- Milk1,2 (Casein, Whey and Beta-Lactoglobulin)
- Peanut 1,2
1. Laboratory Services is accredited by the Standards Council of Canada (SCC) for the indicated allergens.
2. Laboratory Services is a recognized laboratory participant in the Certified Allergen Control (CAC) Program developed by the Association Québécoise des allergies alimentaires.
Sampling and Shipping Guidelines for Allergen Testing:
Food (raw or processed), food ingredients and liquids: please send 50 ml/50 g or representative sample of the product.
Swabs: The swabs required for allergen testing are different than those for microbiological testing. Swab a 10 x 10 cm area with a swab with no media or broth. Add only a few drops of water to the tubes.
If you have a compound of concern that is not listed above, we can discuss customized time sensitive method development to meet your needs. For further information on food allergens or ELISA testing please contact us.