Allergen ingredient testing is a service that detects substances in food that may cause allergic reactions, ensuring food safety and compliance with regulatory requirements. Molecular biology techniques such as enzyme-linked immunosorbent assay (ELISA) and polymerase chain reaction (PCR) are commonly used for detection.
1. GB 7718 "National Food Safety Standard - General Rules for Pre packaged Food Labeling" includes eight allergenic substances and allergen testing;
2. Other common allergen testing in food/daily life;
3. Detection of various allergen components (such as whey protein, casein, soy protein, etc.) in the production line.
service package | Package features | Testing Qualification |
GB 7718 "National Food Safety Standard - General Rules for Pre packaged Food Labeling" - Detection of Eight Allergens and Allergens | Inspect the mandatory labeling of allergenic substances on food labels to ensure compliance with product labeling regulations | CMA&CNAS |
Various allergen components in the production line (such as whey protein, casein, soy protein, etc.) | Beneficial for timely detection and monitoring of allergens in the production process, effectively avoiding cross contamination caused by switching products on the same production line | / |
Gluten, sesame, fish, soybean, peanut, wheat, cashew, pistachio, walnut, carrot, hazelnut, almond, celery, mustard, lupin, buckwheat, etc | SN/T 1961 series, real-time fluorescence PCR method for detecting common allergen components in food/daily life | CMA&CNAS |