Development of a Sandwich Enzyme-Linked Immunosorbent Assay for Detection and Quantification of Clam Residues in Food Products

Table 2

Cross-reactivity of seafoods.

Sample	% cross-reactivity
	Relative to clam
Fish and fish products
Alaska pollock fillet	<0.02
Surimi (Alaskan pollock)	0.09
Molluscs
Abalone	0.05
Clam juice	68
Mussels	1.4
Oysters	<0.02
Scallops	0.23
Snails	<0.02
Squid	<0.02
Crustaceans
Crab	0.04
Crawfish	<0.02
Lobster	<0.02
Shrimp	<0.02

As this product contains clam, this is “reactivity” rather than “cross-reactivity”.