I’screen AFLA M1 – Aflatoxin M1 (96 tests)
Assay for detecting aflatoxins M1 in milk, yoghurt and cheese. LOD: Raw Milk 0.005 ppb, Milk Powder 0.05 ppb, Cheese 0.037, Firm cheese 0.12, Yoghurt 0.12
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Product Details
Catalogue Number
– HU0040002
Category
– Mycotoxins
Method
– ELISA
– Assay for detecting aflatoxins M1 in milk, yoghurt and cheese. LOD: Raw Milk 0.005 ppb, Milk Powder 0.05 ppb, Cheese 0.037, Firm cheese 0.12, Yoghurt 0.12
Brand
– ET Hungary
– Rice ,wheat,Groundnut,Maize and Animal Feed manufacturers
– Milk (raw bovine, sheep, goat, buffalo milk; whole, partially skim and skim bovine UHT, powdered bovine milk), bovine cheese, sour cream, yoghurt, mozzarella cheese.
Features & Benefits
– ELISA test kit for the quantitative detection of aflatoxin M1 in milk, yoghurt and cheese.
Details
– ELISA test kit for the quantitative detection of aflatoxin M1 in milk, yoghurt and cheese.
Advantages: I’Screen AFLA M1 is fully accreditable in compliance with ISO 14675:2003 (IDF 186:2003). The absence of sample manipulation for raw milk samples provides high quality performances and avoiding the centrifugation step allows great time saving. The kit comes with the necessary buffers for the analysis of aflatoxin M1 in cheese and yoghurt.
Advantages: I’Screen AFLA M1 is fully accreditable in compliance with ISO 14675:2003 (IDF 186:2003). The absence of sample manipulation for raw milk samples provides high quality performances and avoiding the centrifugation step allows great time saving. The kit comes with the necessary buffers for the analysis of aflatoxin M1 in cheese and yoghurt.
Test Principle
– Microplate competitive enzyme immunoassay.
Format
– Microtiter plate with 96 wells
Limit of Detection
– Raw Milk – 0.005 ppb
Milk Powder – 0.05 ppb
Cheese – 0.037 ppb
Firm Cheese – 0.12 ppb
Yoghurt – 0.025 ppb
Milk Powder – 0.05 ppb
Cheese – 0.037 ppb
Firm Cheese – 0.12 ppb
Yoghurt – 0.025 ppb
Sample Preparation
– New line for Raw Milk – refrigeration at +2/+8°C, centrifugation.
New line for UHT milk – direct analysis or refrigeration at +2/+8°C and centrifugation (optional).
New line for Powdered milk – Dilution.
New line for Cheese, sour cream – extraction with solvent, filtration, evaporation, reconstitution, centrifugation, dilution.
New line for Firm Cheese (alternative method) – protease digestion, incubation, centrifugation, filtration, neutralization, dilution.
New line for Yoghurt, mozzarella – extraction with solvent, centrifugation, evaporation, reconstitution.
New line for UHT milk – direct analysis or refrigeration at +2/+8°C and centrifugation (optional).
New line for Powdered milk – Dilution.
New line for Cheese, sour cream – extraction with solvent, filtration, evaporation, reconstitution, centrifugation, dilution.
New line for Firm Cheese (alternative method) – protease digestion, incubation, centrifugation, filtration, neutralization, dilution.
New line for Yoghurt, mozzarella – extraction with solvent, centrifugation, evaporation, reconstitution.
Specificity
– New line for Aflatoxin M1 100%
New line for Aflatoxin M2 16%
New line for Aflatoxin B1 <0.1%
New line for Aflatoxin B2 <0.1%
New line for Aflatoxin G1 <0.1%
New line for Aflatoxin M2 16%
New line for Aflatoxin B1 <0.1%
New line for Aflatoxin B2 <0.1%
New line for Aflatoxin G1 <0.1%