Speedy assessments for gluten based mostly on G12 antibody confirmed excessive specificity, no cross-reactivity Hygiena, a Warburg Pincus portfolio firm that focuses on speedy meals security and environmental sanitation testing, introduced that its GlutenTox® Professional check for the detection of gluten obtained a renewal and switch of its certification to Hygiena from the AOAC Analysis Institute.The renewal beneath the AOAC Efficiency Examined MethodsSM Program certifies that GlutenTox Professional performs in keeping with Hygiena’s specs. Information from the check confirmed that the check:Carried out as anticipated in rice flour, bread, rolled oats, paté and yoghurt, and had a detection threshold of 5 elements per million (ppm; 20 ppm is the worldwide restrict indicating “gluten-free”).Confirmed no cross-reactivity to any compounds, and confirmed 100 % specificity, with no false damaging outcomes.Confirmed 100 % specificity when examined on environmental surfaces (food-grade painted wooden, plastic, rubber, sealed ceramic and chrome steel).GlutenTox Professional is manufactured by Hygiena Diagnostica España S.L., based mostly in Seville, Spain. The division supplies a big set of particular allergen assessments together with AlerTox and GlutenTox line of merchandise out there in a easy lateral stream “dipstick” format that may be simply used to confirm cleansing efforts and check completed merchandise and uncooked materials. The assessments are additionally out there as a delicate enzyme linked immunosorbent assay (ELISA) format. The distinctive G12 antibody utilized in GlutenTox Professional and different Glutentox line of merchandise detects the causative brokers of gluten intolerance and celiac ailments.“We’re proud to obtain a renewal of our AOAC certification,” mentioned Ed Luterbach, Chief Industrial Officer of Hygiena. “Clients have praised GlutenTox Professional for its reliability, specificity, and ease of use. Information submitted to the AOAC-RI demonstrates how nicely the check performs in a wide range of environmental surfaces and in meals with totally different composition and levels of processing.”