SENSISpec ELISA Fish (Parvalbumin) 96 Wells

The SENSISpec Fish ELISA represents a highly sensitive detection system for fish, based on the trans-species allergen parvalbumin. It is particularly capable of the quantification of fish residues in wine, soups, sauces, crackers, surimi and similar products.

Fishes belong to the most frequent elicitors of food allergies. The allergies are predominantly induced by the low-molecular, calcium-binding muscle protein parvalbumin. The protein is characterized by its high heat resistance and stability against denaturing agents and proteolytic enzymes. Predominantly in regions with a high consumption of fish like Scandinavia, Japan or the Mediterranean countries, fish allergies represent a serious health problem. The symptoms are ranging from inflammation of the skin over gastrointestinal and respiratory problems up to live-threatening anaphylactic shock. In spite of the high biodiversity most patients react with allergic symptoms to several fish species due to the high cross-reactivity between the fish allergens.

Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of fish residues in food cannot be excluded. For this reason sensitive detection systems for fish residues in foodstuffs are required.

The SENSISpec Fish ELISA represents a highly sensitive detection system for fish, based on the trans-species allergen parvalbumin. It is particularly capable of the quantification of fish residues in wine, soups, sauces, crackers, surimi and similar products.