Evaluation of cleaning procedures for allergen control in a food industry environment.

摘要: The hygiene of chicken processing surfaces and retention the wheat protein gliadin in general on those were compared 15 trials after 3 increasingly rigorous cleaning steps. Eleven different products with derivatives as a batter prepared lines production runs selected at random over 6 mo (5 thus replicates). Using surface swabs, was monitored by adenosine triphosphate (ATP) bioluminescence, immunoassay, Coomassie dye method. Gliadin 14 trials, 5, all ATP bioluminescence. In typical trial, values normalized to uncleaned fell from 100000 arbitrary units, 6000 rinsing, 30 (foam, rinse), not detected (sanitize, rinse). Parallel bioluminescence also decreased, but crucially, relative value less than foam rinse result unchanged sanitize rinse. comparing protein, exceeded 4 5 foaming sanitizing. Thus, for these 11 products, surrogate indicator residual probably protein. Absolute concentration an line basis modeling risk cross-contamination follow-up product, where hypothetically left between runs. results show that product could be declared "gluten-free" under proposed legislation, suggest some industrial risks are currently overestimated.