MUSTARD, laboratory tests for allergens, mustard allergy analyzes, prices analyzes

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Description

MUSTARD ALLERGEN

What is mustard allergy?

Symptoms of mustard allergy can be manisfested either quickly from a few minutes to no more than 2 hours.

Mustard is one of the most common allergies to spices. The primary allergen in yellow mustard is "Sin a 1. " Enzymes do not decompose much in the digestive tract, and the allergen is present even if mustard is cooked in food. The major allergen of brown mustard is "Bra j 1. "

Anyone can develop an allergy to mustard. It is most common in the United Kingdom, Canada and India - the countries that use the spice the most.

Many people with mustard allergies are allergic to rapeseed. Some are also allergic to other products of the Brassicaceae family, including broccoli, cabbage, Brussels sprouts, cauliflower, turnips and canola.

Detection procedure for the presence of mustard in food

In the laboratory, quantitative dosages of mustard allergen are performed by ELISA method.

Legislation in the field

According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:

Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011

on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004

ANEXA II

SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES

Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:

(a)	sigloose grains obtained from wheat, including dextrose (1));

(b)	maltodextrins obtained from wheat (1);

(c)	sugarirs made from barley;

(d)

13.

Lupin and derived products.

14.

Molishes and derived products.

Reviews

(3 reviews)

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Stan D. 06.01.2021

Excellent

I really enjoyed working with them.. we recommend. I just said what I needed and they told me exactly what analyzes I need to do, and at the end of the analysis bulletin I received an appendix with what should appear on the label at nutritional values! Bravo!

Delia Grigoriu 06.01.2021

Excellent

Vitamins for dietary supplements can also be determined! Super this initiative. Affordable prices reported to the Romanian market.

Nistorescu G 06.01.2021

Excellent

A truly professional laboratory, fast results and professionalism in interpreting the results!

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