INTRODUCTION
Allergic reactions among the population have increasingly doubled in number of cases in the last 15 years and mainly affect the child population. The prevalence of food allergies is about 1-4% of the adult population and 7-10% of the child population.
Adverse reactions to foods, allergies and food intolerances are an emerging health problem. The only way to prevent them is to remove allergens from the diet of sensitive people. Its correct management in the food industry must ensure that its presence on the label is reported and that inadvertent presence is avoided.
Food allergens
Food allergens are proteins found in the foods we eat that harm the health of people who are sensitive to them. They are substances that are initially harmless, but that cause an exacerbated reaction of the immune system in some consumers
An allergen (antigen) causes a hypersensitivity reaction through an immunological response mediated by immunoglobulin E (IgE). Reactions to an allergen can vary in severity, from itching of the lips, mouth and throat, to more serious reactions such as anaphylaxis, which can lead to death.
Regulatory framework
The increase in food allergies and intolerances in recent years has led to the development of a broad regulatory framework, aimed at providing maximum information and consumer protection.
Under Regulation (EU) 1169/2011 on food information, both the food industry that produces packaged foods and all those establishments that are dedicated to hospitality or that supply non-packaged foods and drinks to their customers (restaurants, bars, catering, public canteens such as schools, hospitals, residences, etc. and vending machines) are obliged to inform consumers if they contain one of the 14 Allergen Declarations collected in the regulations.
This food information can be made available to the consumer through various media: paper, electronic or oral, although it is recommended that it appear in written and visual form on the menu. The omission of this information and/or violations could result in fines for the establishment ranging from 3,000 to 600,000 euros.
Although there are more than 150 allergens that can cause adverse reactions in the human body, Regulation 1169/2011 establishes a table of 14 allergens that must be declared.
Food Allergy Management
To comply with legal and food safety requirements, it is important that food companies incorporate the management of this new risk (the presence of food allergens) into their HACCP self-control system. Contamination with allergens can occur during the various stages of food processing.
Cross-contacts during the production process can be the cause of contamination, especially when different types of foods are processed in the same line or in the same production equipment.
Therefore, an adequate methodology for the control and elimination of allergens on surfaces in contact with food is a critical factor in any allergen management program in the food industry.
In this sense, the cleaning and disinfection program is one of the most effective key aspects for the prevention of possible cross-contamination of allergens, and in this program, the choice of cleaning product will be fundamental.
Once the product has been chosen, it is necessary to verify that it not only cleans but also removes the allergen. The allergen is a molecule that is not visible to the naked eye and that adheres very easily to surfaces and, sometimes, even if the surface appears clean, it does not mean that the allergen is not present.
Currently, it is common to apply products of strong alkaline and chlorinated character for cleaning surfaces in the food industry. These products, depending on the existing organic dirt, do not guarantee an adequate cleaning process for the removal of allergens. Taking into account this aspect and the corrosive and dangerous nature of these products, both for people and for the facilities in which they are used, a detergent that allows obtaining a good cleaning result and removal of allergens without danger pictograms, is postulated as the sustainable alternative in the cleaning processes of the food industry.
A&B Laboratorios de Biotecnologia, in its commitment to the sustainability of the food sector, has developed the product Degreaser Elimina Allergens DD 4146, focused on the removal of surface allergens, with high cleaning efficiency and without danger of use.
FEATURES
The Allergen Eliminator Degreaser DD 4146 is a multipurpose detergent, with high degreasing capacity and enzymatic properties that effectively allow the elimination of food allergens.
In addition to its cleaning and degreasing properties, the product is characterized by the formation of a very stable foam, which allows for a better cleaning result. The product is suitable for all surfaces and materials. It is a product not classified as dangerous for people or the environment, as well as being respectful of materials.
APPLICATION AND USE
The product is recommended for the daily cleaning of surfaces, equipment and utensils in the food industry, catering and community kitchens and canteens and health centers.
The product is ready for use.
Apply the product directly to the surfaces, leave for five minutes and then rinse.
PRODUCT EFFECTIVENESS BASIS
The cleaning effectiveness of the Allergen Eliminating Detergent DD 4146 product is based on the synergistic action of its surfactant and enzymatic ingredients.
Its surfactant formula allows easy solubilization of organic dirt and facilitates the accessibility of the enzymatic fraction on protein molecules. The result of this synergy of the product’s ingredients allows for effective and safe cleaning, removing both organic residues and adherent allergens from dirty surfaces.
The following figure shows a diagram of the product’s activity.
- Dirty surface with the presence of organic matter and adherent food allergens.
- Synergistic activity of the product ingredients.
- Solubilization of organic dirt and allergens depleted by the enzymatic fraction.
- Clean and allergen-free surface
EFFICACY TEST
The effectiveness of the DD 4146 degreaser in cleaning and removing allergens was carried out, at laboratory level, on a stainless steel surface and on different allergens.
The procedure for evaluating its effectiveness involves contaminating the surface with foods containing allergens.
Once the food has dried, apply the product directly with the sprayer on the dirty surface and leave a contact time of five minutes.
The surface is then rinsed, with water, without any mechanical action.
The effectiveness of the cleaning process is determined by an immunochromatographic test, specific for each allergen.
The test consists of a cellulose strip containing antibodies that detect the allergenic protein, the presence of which is revealed on the strip by the presence of an additional line to the so-called control line.
To interpret the result, the following considerations are taken into account:
- If there are two lines on the strip, the result is considered positive (+), therefore there is the presence of an allergen.
- If there is only one line on the strip, the result is considered negative (-) and therefore there is no allergen present.
Laboratory tests have shown that the product is effective in eliminating the following allergens: gluten, milk, eggs, soy, mustard, nuts, shellfish and lupins.
Below are images of some of the tests carried out to evaluate the effectiveness of the product, in particular against gluten, milk and eggs.
Gluten test
Milk test
Egg test
DEGREASING TEST
The degreasing capacity of the product has been verified by several tests on surfaces of common materials in the food environment, mainly stainless steel and porcelain.
The test on porcelain plates stained with concentrated tomato sauce demonstrates the degreasing effectiveness of the product even without rubbing the surface.
Final cleaning of a dirty porcelain plate with tomato sauce
The degreasing comparison was also made with a conventional multipurpose cleaner, on a stainless steel surface stained with olive oil, in this case colored blue to allow a good visualization of the cleaning result.
As can be seen in the image, the DD 4146 allergen removal degreaser is as effective as the conventional degreasing cleaner in removing oil from the stainless steel surface.
Cleaning stainless steel surface soiled by olive oil
CORROSIVE TEST
The corrosive test was performed to determine whether or not the product attacks different metal materials.
This test was performed by immersing metal plates such as aluminum, steel and stainless steel in solutions of the DD 4146 allergen remover degreaser and the conventional multipurpose degreaser.
The image below shows the results after contact with the product plates for one week.
As you can see, the conventional multipurpose degreaser attacks the materials, while the DD 4146 product does not cause any attack to the tested metal materials.
Corrosivity test
CONCLUSIONS
DD 4146 Allergen Eliminator Degreaser:
- Allows you to remove food allergens from surfaces
- Cleans and degreases very effectively
- Does not attack materials
- Non-hazardous product, no risk of use.
