With about 7.9% the fraction of proteins in macadamia nut is relatively low compared to other nuts. Some of these proteins are known for being allergenic. Compared to other nuts these proteins are still slightly characterized. Macadamia nut allergies are relatively seldom, but can be very distinct in particular cases. For macadamia nut allergic persons, hidden macadamia nut allergens in food are a critical problem. Already very low amounts of macadamia nut can cause allergic reactions, which may lead to anaphylactic shock in severe cases.

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

The SENSISpec Macadamia nut ELISA represents a highly sensitive detection system for macadamia nut and is particularly capable of the quantification of residues in cookies, cereals, ice-cream, chocolate and sausage.

SKU	HU0030037, HU0030013
Test principle	Sandwich enzyme immunoassay
Format	Microtiter plate
Incubation Time	60 min (20/20/20 min)
Standards	0; 1; 4; 10; 40 ppm
Detection	450 nm (HRP + TMB)
Detection limit (LOD)	0.1 ppm
Quantitation Range	1 - 40 ppm
Cross-reactivities	Hazelnut 0.0002% Walnut 0.001%
Shelf Life (months)	13
Storage	2–8°C