Allergen Testing

Allergen Testing

As advancements in bio and food technologies have grown in recent decades, so has the prevalence of common food allergens. A food allergy is a form of food intolerance characterized by a specific hypersensitivity to certain proteins that are contained in the diet. According to The U.S. Food & Drug Administration, about 2 percent of adults and 5 percent of infants and young children in the United States suffer from food allergies. Moreover, approximately 90% of all allergic reactions are caused by eight commonly consumed foods, each of which are mandated under The Food Allergen Labeling and Consumer Protection Act (FALCPA) to be declared under the ingredient list if the product contains them.

Anresco Laboratories utilizes an ELISA method to quantify the presence of these 8 common food allergens.

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Milk

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Eggs

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Fish

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Crustacean Shellfish

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Tree Nuts

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Peanuts

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Wheat

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Soybeans

New 2018-2019 ELAP Certificate of Accreditation includes only Pesticides & PCBs. Click here to view.
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