DescriptionProtein residue test, tests for the presence of a broad range of allergens.
Results in 15 – 30 minutes.
No instrument required with this all-in-one test (consumable).
AllerSnap detects any protein residues left on a surface after cleaning. Simply swab a surface, release the reagent and if any residue containing protein is present the reagent will turn purple. The colour change provides a semi-quantitative measure of the surface cleanliness. The more contamination present, the quicker the colour change to purple and the darker the colour.
AllerSnap quickly validates the hygiene of a surface, allowing immediate corrective action to be taken if necessary. The data generated provides vital management information, proof of hygienic practices and evidence of due diligence.
Detects the following allergens:
- Peanut butter
- Egg whites
- Milk powder
Monitor the cleanliness of washer disinfectors and surgical equipment in hospitals, dental rooms or the food industry. Useful for training and the promotion of best practices.
- All-in-one test device
- Visible colour results in 15 – 30 minutes
- Built-in colour chart for easy interpretation
- Prewetted swab – ready-to-use
- Breaks through biofilms
- Sensitive liquid-stable reagent – detects down to 1 micro gram of protein*
- Suitable for Allergen monitoring
- Economical – no instrument required
- Enables immediate corrective action, thus less waste
* Enhanced sensitivity if incubated at 55°C for 15 minutes
Method Comparison for Allergen Tests
|Foodstuffs||ALLER-Snap||Allergen Test (ELISA)|
|Shrimp||10 ppm||5 ppm|
|Wheat (Flour)||10 ppm||5 – 75 ppm|
|Peanut Butter||1 ppm||0.5 – 5 ppm|
|Egg Whites||1 ppm||4 – 25 ppm|
|Milk Powder||10 ppm||2.5 – 10 ppm|
|Soy||1 ppm||2.7 – 5 ppm|
|Almonds (Raw)||10 ppm||5 – 12.5 ppm|
|Sesame||10 ppm||5 – 48 ppm|
– ALLER-Snap sensitivity levels are based on incubation at 55°C for 15 minutes
– Studies show that the recovery of allergens from surfaces are very variable and inefficient with 4 – 27% recovery when tested by ELISA methods. Sensitivity data shown is based on information available online.
– The first two methods are nonspecific product residue tests. The ELISA method is a specific allergen protein test.