Soybean (Glycine max) is a member of the Fabaceae (also known as Leguminosae) family, which includes beans, peas, mung beans, alfalfa, and lupin.
Soy allergy can cause a wide range of symptoms, from mild reactions such as oral allergy syndrome or urticaria (hives) to severe, life-threatening conditions including anaphylaxis and asthma. Soybean is also one of the most widely genetically modified crops and is among the least expensive sources of protein used in the food industry for ingredient supplementation and food adulteration. The prevalence of soy allergy is estimated to be approximately 0.1–0.2% across different populations, with most reported cases occurring in children.
AlerTox Sticks Soy PLUS is a rapid lateral flow immunoassay designed for the qualitative detection of soy proteins in food products, food-contact surfaces, production equipment, and manufacturing environments. The test provides fast and reliable results, making it an effective tool for allergen monitoring and supporting food safety and HACCP programs.