AllerGiene detects at levels of 0.1 to 25 ppm for most of the eight allergen food groups.

AllerGiene uses ATP (adenosine triphosphate) as a measure of the presence of food on wet-cleaned surfaces or rinse waters. Adenosine tri-phosphate (ATP) is present in all foodstuffs, including foods containing allergenic proteins. 

The Charm AllerGiene test delivers exceptional sensitivity to the presence of ATP, so much so, that it’s removal assures exceptional cleaning has been achieved, which addresses critical concerns relating to food cross-contact, including foods that may contain allergenic proteins. 

Food and beverage manufacturers no longer have to face the difficult choice of holding product before release, or waiting for test results, as AllerGiene performs sensitive pre-operational surface monitoring in seconds.

ELISA kits are not available for all known allergens. This may be costly to some food manufacturers as there may be more than one allergen of interest, an inadequate supply of specific allergen tests on hand, or they are faced with a difficult choice of holding product before release, or recalling product after it is released to distribution.

Charm Sciences has approached this issue head on by setting new standards in validating cleanliness of surfaces which strengthens both allergen and microbial control programs.

The Allergiene test offers a pro-active approach to strengthening allergen control programs by testing surfaces or rinse waters for the presence of ATP, at levels low enough to coincide or be lower than protein levels detected by specific allergen methods.

AllerGiene accomplishes this in just 30 seconds, and has complete data traceability and tracking with the novaLUM instrument and novaLINK software.

The AllerGiene test is not a replacement for existing methodologies, rather a complementary risk assessment tool that fits the HACCP model because it anticipates and helps eliminate potential hazards allowing for remediation before product overlay.

ATP and allergenic proteins are harder to remove if surfaces have pits, cracks, corrosion, recesses, open seams, gaps, rivets, bolts, or protruding threads, so proper cleaning is critical to their removal. Thermal treatment is ineffective in ridding equipment of the proteins that are the basis of food allergens. To remove protein, sanitarians need to implement thorough protocols and cleaning chemicals of sufficient concentration.

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