Food Allergy Basic
Order Name
A FOOD B P
Test Number: 5606600
Revision Date 08/01/2023
Test Number: 5606600
Revision Date 08/01/2023
| Test Name | Methodology | LOINC Code |
|---|---|---|
|
Egg White Allergen
|
ImmunoCAP | 6106-9 |
|
Milk Allergen
|
ImmunoCAP | 25383-1 |
|
Corn and Maize Allergen
|
ImmunoCAP | 15653-9 |
|
Walnut Allergen
|
ImmunoCAP | 16074-7 |
|
Peanut Allergen
|
ImmunoCAP | 15917-8 |
|
Wheat Cultivated (Food) Allergen
|
ImmunoCAP | 16085-3 |
|
Soybean Allergen
|
ImmunoCAP | 15568-9 |
|
Shrimp Allergen
|
ImmunoCAP | 16018-4 |
|
Clam Allergen
|
ImmunoCAP | 15643-0 |
|
Cod Allergen
|
ImmunoCAP | 15650-5 |
|
Scallop Allergen
|
ImmunoCAP | 16011-9 |
|
Sesame Seed Allergen
|
ImmunoCAP | 16014-3 |
| SPECIMEN REQUIREMENTS | ||||
|---|---|---|---|---|
| Specimen | Specimen Volume (min) | Specimen Type | Specimen Container | Transport Environment |
| Preferred | 5 mL (2.4 mL) | Serum | Clot Activator SST | Room Temperature |
| Instructions | Specimen Type: Red-top tube or gel-barrier tube, Separate Serum from Cells into a screwtop transport container. Stability Requirements: Room temperature 14 days, Refrigerated 14 days, Frozen 3 months. (Freeze/thaw cycles Stable x3) |
|||
| GENERAL INFORMATION | |
|---|---|
| Expected TAT | 3-5 Days |
| Notes | Testing Performed at Labcorp Phoenix as Individual Allergens. |
| CPT Code(s) | 86003x12 |
| Lab Section | Reference Lab |