Veratox® For Egg

Veratox for Egg Allergen is intended to quantitatively analyze unprocessed and heat-processed egg protein residue in food products such as pasta, salad dressing, cake mix, and ice cream. Limit of quantitation: 2.5 ppm whole dried egg (Described as the lowest concentration point on the calibration curve, this test can reliably detect egg allergen.) Range of quantitation: 2.5–25 ppm whole dried egg (For quantitating samples above 25 ppm, contact a Neogen representative for dilution instructions.) Allergen detection: The Test detects heat-processed and unprocessed egg white protein; the results are expressed as ppm of the whole dried egg.