Allergens - analysis

The Swedish Food Agency has several accredited methods for analysing allergens. An allergic reaction may occur either as a result of someone eating a poorly labelled food product or due to contamination of a food.

Accredited methods

The accredited methods used by the Swedish Food Agency to analyse allergens using enzyme immunoassay (EIA) testing are listed below.

Please contact us if you would like further information and/or prices for the analyses we offer.

Martin Sandberg
Head of Unit Molecular Biology
Email: firstname.sirname@slv.se

Allergen Analytical technique Quantification limit
Gluten EIA ≥5 mg/kg (10 mg/kg some matrices)
Hazelnut EIA ≥2.5 mg/kg
Almond EIA ≥2.5 mg/kg
Casein (milk protein) EIA ≥0.5 mg/kg (≥2,5 mg/kg some matrices)
Egg white protein EIA ≥0.13 mg/kg
Soy protein EIA ≥2.5 mg/kg
Fish protein EIA ≥2.5 mg/kg (dependng on matrix)
Peanut EIA ≥0.75 mg/kg

 

 

Reviewed 2026-01-26