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

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Sample</td><td class="align_center">Reactivity</td></tr><tr class="thead"><td class="align_center">ppm tropomyosin</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Raw shrimp</td><td class="align_center">3389</td></tr><tr><td class="align_left">Cooked shrimp</td><td class="align_center">3716</td></tr><tr><td class="align_left">Lobster</td><td class="align_center">2794</td></tr><tr><td class="align_left">Crab</td><td class="align_center">975</td></tr><tr><td class="align_left">Clams</td><td class="align_center">0.4</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Reactivity of crustacea and clam in the commercial Crustacean Tropomyosin Kit.</div>

BioMed Research International

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Table 4

Table 4: Development of a Sandwich Enzyme-Linked Immunosorbent Assay for Detection and Quantification of Clam Residues in Food Products 