Allergens (ELISA) - fish

Quantitative analysis of fish protein in food and other relevant sample matrices, such as feed, dietary supplements, cosmetics, and environmental samples. Testing is performed with the ELISA method (enzyme-linked immunosorbent assay).

Fish and fish products are known to cause allergies and intolerances, which makes it mandatory to indicate and emphasize their presence in the list of ingredients of food products. This requirement is laid down in Regulation (EU) No 1169/2011 on the provision of food information to consumers.

In addition, if the product may contain fish due to unintentional contamination, it is recommended to indicate this on the packaging.