With about 16-32% the fraction of proteins in sesame seed is very high. Some of these proteins, like the albumins Ses i 1 and Ses i 2 or the globulin Ses i 3 are known for being allergenic. Because of its widespread application possibilities, sesame is used in many food preparations.

For sesame-allergic persons hidden sesame allergens in food are a critical problem. Already very low amounts of sesame can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, sesame-allergic persons must strictly avoid the consumption of sesame containing food. Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of sesame residues in food cannot be excluded. For this reason sensitive detection systems for sesame residues in foodstuffs are required.

The SENSISpec Sesame ELISA represents a highly sensitive detection system for sesame and is particularly capable of the quantification of residues in bakery products, soups, sausage, sauces and ice cream.

With about 16-32% the fraction of proteins in sesame seed is very high. Some of these proteins, like the albumins Ses i 1 and Ses i 2 or the globulin Ses i 3 are known for being allergenic. Because of its widespread application possibilities, sesame is used in many food preparations.

For sesame-allergic persons hidden sesame allergens in food are a critical problem. Already very low amounts of sesame can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, sesame-allergic persons must strictly avoid the consumption of sesame containing food. Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of sesame residues in food cannot be excluded. For this reason sensitive detection systems for sesame residues in foodstuffs are required.

The SENSISpec Sesame ELISA represents a highly sensitive detection system for sesame and is particularly capable of the quantification of residues in bakery products, soups, sausage, sauces and ice cream.