TRISENSOR Milk

  Rapid 6 minutes strip test for Multiple detection

  TriSensor is a rapid assay in dipstick format detecting the contamination of milk samples by Beta-lactams,

  Tetracyclines and Sulfonamides molecules

  - Catalogue Name : TriSensor Milk BTS MRL 96 tests - KIT035

  - The test can be used in-situ for daily controls or in laboratories for the analysis of series of milk samples.

  - This test does not require any sample processing, cleaning or extraction.

  Principle

  Trisensor is a competitive test involving two receptors and generic

  monoclonal antibodies in one single operation.

  This convenient dipstick format makes testing easy, accurate and  economical.

  The test can be used in-situ for daily checks or in laboratories for analysis

  of series of milk samples.

  The test requires the use of two components :

   - The first component is a microwell containing predetermined amounts

     of both receptors and antibodies linked to gold particles.

   - The second is a dipstick made up of a set of membranes with specific

     capture lines.    

  How to Use    TriSensor is a rapid assay in dipstick format detecting the contamination of milk samples by Beta-lactams,

                            Tetracyclines and Sulfonamides molecules

 Benefits  

 Good to Know  

  Beta-lactams, Tetracyclines and Sulfonamides are the three most widely used antibiotic families for the treatment of bacterial infections

  in dairy cattle. A specific indication for administrating these antibiotics is infectious mastitis.

  These drugs are also administered to animals in feed for growth promotion and for collective prophylactic treatment.

  The monitoring of Beta-lactams, Tetracyclines and Sulfonamides in milk is important because of the hypersensitivity of some individuals

  to these antibiotics and also because of the emergence of antibiotic-resistant strains of bacteria.

  In addition, the general residual level of antibiotics could alter the efficiency of industrial processing of raw milk toward cheese or

  other fermented dairy products preparation.

  Maximum residue limits (MRLs) have been specified for food products and milk to control the levels of these antibiotics reaching the

  consumers.