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People allergic to mustard will react to any ingredient of black, Indian brown or yellow / white mustard. Even small traces of allergens in food can trigger allergic reactions in sensitive individuals. Mustard is used as a condiment in meat, to prepare pastes or as an ingredient for a large variety of sauces, soups, salad dressings, and marinades. Thus, it is frequently encountered in food as a hidden allergen. Food manufacturers have to check for crosscontamination. The allergen can be present as an ingredient or as a contamination in raw and cooked products. According to the regulation (EU) No. 1169/2011, mustard and products thereof must be declared on food labels.
- One of the most sensitive musard ELISAs on the market.
- Widespread testing for cross reactivity (81 matrices have been evaluated).