Food Analytic / Safety

Food allergies can occur in certain individuals causing them to react adversely to particular types of food ingredients whilst other individuals remain unaffected. This is usually due to hypersensitivities occurring in the susceptible individuals, also the symptoms are difficult to diagnose. Please view our complete list of food analytic and safety ELISA kits.

Individuals with food sensitivities and allergies are known to react adversely to certain types of food and food ingredients whilst others are able to consume these without any problems. The complexity with which food can affect our everyday lives for these unexplained symptoms is difficult to diagnose and is fast becoming an emerging area for scientific research. During recent years many physicians have registered an increasing number of clinical symptoms like gastrointestinal dysfunctions, obesity, skin irritations and migraines which are caused from food sensitivities and intolerances.

Immunological reactions (also called food allergies) are usually hypersensitivities which occur in susceptible individuals. The symptoms which occur following repeated contact with the same allergen (a process known as sensitisation). Among the most important non-immunological reactions are enzymopathy (enzymatic intolerances).  These are essentially certain enzyme defects or enzyme deficiencies which make it impossible for the individual to fully digest certain nutritional components. Certain substances that are present in food such as glutamates, biogenic amines or caffeine are pharmacologically active which may also cause food hypersensitivity symptoms if consumed in larger quantities.

We provide a wide selection of food analytic ELISA kits which offer high specificity and sensitivity detection of residues, constituents or even microbiological contaminants present in food or feed. Our immunoassay kits are reliable and provide economical detection for many analytes such as.

  • Mycotoxins (Mold Toxins): Secondary metabolism products from molds and the uptake of mycotoxins by moldy foodstuffs, causing mycotoxicosis, where very low concentrations are enough to develop toxin effects. This can result in damaging the liver, kidneys, skin, mucosa and impairment of the immune system. There are also some mycotoxins that are carcinogenic as they are able to cause genetic defects. Examples include: aflatoxin B1, aflatoxin M1, deoxynivalenol (DON), fumonisin, zearalenone and T2-toxin.
  • Allergens: Proteins that are present in food which have the potential to trigger allergic and in some cases even life threatening reactions in sensitised individuals. Food allergy and intolerance is found to be permanently on the rise in the whole population for many years now, where even very low food allergen concentration are sufficient to trigger an allergic reaction. As the protection for the customer, the EU directive 2003/89/EC was issued in 2005 that obliges the food manufacturers to correctly label all ingredients that have any potential ability to trigger any allergic reactions. Examples include: almond, beta-lactoglobulin, cashew, casein, crustaceans (tropomyosin), egg white, fish (parvalbumin), gliadin/gluten, hazelnut, lupine, lysozyme, macadamia nut, milk, mustard, ovalbumin, peanut, pistachio, sesame, soy and walnut.
  • Antibiotics: Drugs that are helpful in treating human and animal bacterial infectious diseases. Antibiotic are essentially classified into groups according to their biological activity and their chemical structure. The main groups consist of chloramphenicol (amphenicoles), penicillin (beta-lactams), streptomycin (aminoglycosides), tetracyclines makrolides and sulphonamides.
  • Histamine: Biogenic amines produced as a result from the enzymatic decarboxylation of amino acid histidine. It is able to enter the human organism through food consumption and has the potential to trigger many intolerance related symptoms. The extent of this reaction all depends on the amount of histamine that has been ingested and there is evidence to suggest that toxic reactions are possible after high histamine concentrations uptake.
  • Vitamins: Organic compounds which the body is unable to produce itself so they have to be ingested with our daily food. These vitamins play many important functions that are occurring within the human body. Vitamins are essentially classified into fat-soluble vitamins (A, D, E and K) and water-soluble (B group and vitamin C). Due to its importance more and more foods are now becoming enriched with vital vitamins in order to help prevent any vitamin deficiencies which may occur within the population. The declared vitamin concentrations that are displayed in food labels need to be present until the end of the best before use date. It is also recommended to avoid overdoses. Examples include: folic acid, vitamin B12 and biotin (vitamin H).

Popular Food Analytic ELISA Kits

Mycotoxin ELISA Kits

Allergen ELISA Kits

Antibiotic ELISA Kits

Histamine ELISA Kits

Vitamin ELISA Kits



L. Johnston
PhD Student / University of Glasgow


Dr. P. Anderson
Lecturer / University College London (UCL)


J. Thomas
Senior Technician / Addenbrooke’s Hospital


Dr. C. Davies
Lead Scientists / AstraZeneca


A. Shaw
Purchasing / University of Oxford