There are a range of products available for the elimination of allergens, based on enzymes and combinations of specific chemicals. These are characterised in the following way:
1. Efficacy against the main allergens
2. Decomposition and elimination of proteins and fatty residues
3. Neutral pH, non-corrosive for materials and low risk for the operator
4. Biodegradable – environmentally friendly
5. Validated – products that are tested against the most relevant allergens by external labs
Validation of the hygiene regime, the cleaning carried out, is a critical step in determining that practices, equipment, and chemicals employed are fit for purpose to deliver a safe food production environment.
As an additional point, many questions are asked about the role that disinfection plays in allergen management. In short, the application of disinfectants will have no material effect on allergens, as proteins are not alive and so cannot be killed via this method.
Allergen validation is undertaken using ELISA (Enzyme Linked Immunosorbent Assay), which can provide incredibly specific analysis of the allergenic protein present as well as providing quantification information. This analysis is undertaken in dedicated equipment often against standards which contain known levels of the allergenic protein of concern, thereby providing quantification of the level of allergenic protein present in the sample.
DNA analysis can also be used for the identification of allergens – however care must be taken, as the regime assesses the presence of DNA and not allergenic protein presence. As an example, DNA analysis cannot distinguish between milk proteins and the presence of beef, or the use of chicken meat and the presence of egg protein.
Since the introduction of allergen labelling legislation in 2004, the pre-packed food industry has become experienced in managing allergen cross-contact including verification of cleaning activities – whilst allergen recalls continue, the majority of those involve incorrect packaging or labelling errors rather than hygiene controls.
To undertake verification testing for allergen presence or absence, the only available technology is that based on antibody assessment using either lateral flow or flow- through tests specific to the allergenic protein of concern.
These tests are currently the best available technology for real-time rapid testing and whilst they do have their limitations, their use is highly recommended. Results are typically delivered in under 10 minutes with limits of quantification around the low PPM level, these results can be documented via photography and recording on monitoring reports.
ATP (adenosine triphosphate) testing has, for many years, been utilised as a non-specific hygiene monitoring tool whereby the level of organic debris present on a surface can be readily assessed utilising a biochemical mechanism
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that highlights the debris. As ATP is present in all living cells whatever the source, this technology’s use as a non-specific tool is well placed, however when considering allergen management care must be exercised. This is because vulnerable consumers react to the allergenic proteins present in the food matrix and not the organic matter.
Protein is a cellular component and does not contain any ATP, and circumstances often occur where the level of organic debris is low but there is significant contamination with allergenic proteins, which could represent a hazard to consumers. For this reason, care must be exercised when considering ATP assessment as a method for verifying that a clean involving allergenic protein has been successful.
As a rule of thumb, if there's significant organic debris present then it’s highly likely that allergenic protein remains, however the reverse is not always the case. For this reason, users are advised not to rely on ATP assessment alone for verifying cleaning standards where allergens are involved.
Choosing the right chemical and enzyme-based products for the type of surface, and following this with a well- designed and executed hygiene validation and verification regime, will give the food producer peace of mind and a high degree of control over the safe and hygienic manufacture of its products. In the end, allergen management is all about the standard of cleaning.
www.christeyns.com FOOD SAFETY AND STEAM CLEANING | 59
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