The peanut which botanically belongs to the pulses is one of the most common food allergens and triggers severe allergic reactions. The allergenic proteins are well characterised by the frequency and severity of occurring allergies. Even amounts in the milligram range und below may cause allergic reactions in sensitive persons.
For the determination of peanut in food there is a specific and sensitive PCR method available at GALAB which selectively detects peanut DNA in samples. This method is very sensitive and is therefore suitable for processed foods, too. To support you in product liability, we assess unintentional cross contamination during production processes. We are happy to advise you on allergen management in your production.
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GALAB Laboratories GmbH
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