FAST PHOSPHATASE

RAPID TEST DETECTING PROPER MILK PASTEURISATION

Test description

The Fast Phosphatase test from the Greek company MenidiMedica Biotech is an easy-to-use, rapid and highly sensitive test for checking that milk has been properly pasteurised. Qualitative determination is based on a colour code or quantitative determination on the Electra m2 semi-automatic analyser. The most sensitive method gives results in 1 minute.

CHARACTERISTICS

Package contents: 1 x 10 mL. Reagent Vial R, 1 x Sample Pipette, 10 eppendorf vials
Number of tests: 100 tests
Ref. : 82001
Shelf life: 24 months from date of manufacture
Storage & Stability: 2-8°C

Method Sensitivity (LOD) – Limit of Detection (single reagent version)

At room temperature (20-25°C): 17.5 mU/L.
Certified by Democritus University of Thrace

Sample Collection Instructions
No sample pre-incubation or preparation is required.

Samples
Cow, goat, sheep, buffalo milk, ice cream, butter, cheese, liquid cheese

Required Equipment
100 uL pipette, pipette tips

How to Use

  1. Pipette 2 drops of reagent R into a single vial (if you want to reuse the vial, wash thoroughly with distilled water)
  2. Pipette 2 drops of milk sample with sample pipette for testing into thesingle vial
  3. Close the single vial and gently shake for 1-2 seconds
  4. Read the color result after 1 minute

Interpretation of Results

White color: Positive-Successful pasteurization process
Yellow/Green: Negative-Unsuccessful pasteurization process, repeatpasteurization or check for contamination

Sample collection instructions

No pre-incubation or sample preparation is required.

Safety precautions

Rapid phosphatase substances present no health risk when used in accordance with standard laboratory practice and the procedures described in this leaflet. For further safety information, please refer to the Material Safety Data Sheet (MSDS).

References

1. European Food Safety Authority (EFSA); Clawin- Riidecker, 1. ; De Block, J.; Egger, L.; Willi s, C.; Da Si lva Felicio, M.T.; Messens, W.The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy andcolostrum-based products. EFSA J. 2021, 19, e06576
2. Klotz, V.; Hill, A.; Warriner, K.; Griffiths, M.; Odumeru, J. Assessment of the colorimetric and fluorometric assays for alkalinephosphatase activity in cow’s, goat’s, and sheep’s milk. J. Food Prot. 2008,71, 1884-1888
3. Marchand, S.; Merchiers, M.; Messens, W.; Coudijzer, K.; De Block, J. Thermal inactivation kinetics of alkaline phosphatase in equine milk. Int. Dairy J. 2009, 19, 763-767.
4. Williams, D.J.; Nottingham, S.M. Suitability of a modification to the Aschaffenburg and Mullen alkaline phosphatase test forgoats’ milk: Collaborative study. Aust. J. Dairy Technol. 1990, 45, 21-23