Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Cleaning Methods to Effectively Remove Peanut Allergens from Food Facilities or Utensil Surfaces

식품 시설 또는 조리도구 표면에서 땅콩 알레르겐을 효과적으로 제거하는 세척 방법

  • Sol-A Kim (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Jeong-Eun Lee (Institute of Smart Farm, Gyeongsang National University) ;
  • Jaemin Shin (Department of Dentistry, Chonnam National University) ;
  • Won-Bo Shim (Institute of Smart Farm, Gyeongsang National University)
  • 김솔아 (경상국립대학교 대학원 응용생명과학부) ;
  • 이정은 (경상국립대학교 스마트팜 연구센터) ;
  • 신재민 (전남대학교 치의학전문대학원 ) ;
  • 심원보 (경상국립대학교 스마트팜 연구센터)
  • Received : 2023.07.17
  • Accepted : 2023.07.24
  • Published : 2023.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

본 연구에서는 식품 제조시설 및 조리도구의 표면을 대상으로 식품알레르겐인 땅콩을 제거하기 위해 다양한 습식세척법을 평가하였다. 습식세척은 식품알레르겐 또는 잔류물질을 세척하는데 매우 효과적인 방법이며 식품 시설 또는 접촉 표면으로 사용되는 스테인리스, 나무, 플라스틱에 대해 온수로 5분간 불림 후 세척솔과 세척용제를 이용한 세척효과는 스테인리스> 유리> 플라스틱> 나무 순으로 확인되었다. 접촉 표면이 거친 나무는 끼임 등에 의해 세척효과가 낮게 나타났으며 표면의 세척효과를 높이기 위해 온수(50℃±2)로 5분간 불림 후 세척솔과 차아염소산 나트륨으로 세척하였을 때 나무표면으로부터 땅콩 알레르겐 제거에 효과가 큰 것으로 확인되었다. 식품 제조시설 및 조리도구의 표면에 따라 땅콩 알레르겐 세척효과는 달리 확인되어 본 연구에 사용된 재질과 세척용제 이외에 대해서도 추가의 연구는 필요하다. 식품안전현대화법에서 식품알레르기 표시 제도 및 식품알레르기 교차오염 예방 등에 관한 관리가 요구되고 있는 상황에서 식품 제조시설 및 조리도구 표면에 존재하는 식품알레르겐에 의한 교차오염의 예방과 관리는 필요할 것으로 생각된다. 본 연구 결과는 일반적인 세척 후에도 제조시설 및 도구의 표면에 땅콩 알레르겐의 잔류가능성을 제시하였고, 식품제조시설에서 취급하고 있는 땅콩 알레르겐의 세척 및 저감과 적절한 재질의 시설 및 도구 선정에 기초자료로 활용될 수 있을 것으로 판단된다.

Keywords

Acknowledgement

이 성과는 정부(과학기술정보통신부)의 재원으로 한국연구재단의 지원을 받아수행된 연구임(NRF-2022R1F1A1076121).

References

  1. Hwang, D.W., Nagler, C.R., Ciaccio, C.E., New and emerging concepts and therapies for the treatment of food allergy. Immunother. Adv., 2, ltac006 (2022). 
  2. Anvari, S., Miller, J., Yeh, C.Y., Davis CM. IgE-mediated food allergy. Clin. Rev. Allergy Immunol., 57, 244-260 (2019).  https://doi.org/10.1007/s12016-018-8710-3
  3. Kim, M.A., Kim, D.K., Yang, H.J., Yoo, Y., Ahn, Y., Park, H.S., Lee, H.J., Jeong, Y.Y., Kim, B.S., Bae, W.Y., Jang, A.S., Park, Y., Koh, Y.I., Lee, J., Lim, D.H., Kim, J.H., Lee, S.M., Kim, Y.M., Jun, Y.J., Kim, H.Y., Kim, Y., Choi, J.H., Pollen-food allergy syndrome in Korean pollinosis patients: a nationwide survey. Allergy Asthma Immunol. Res., 10, 648-661 (2018).  https://doi.org/10.4168/aair.2018.10.6.648
  4. Sampath, V., Abrams, E.M., Adlou, B., Akdis, C., Akdis, M., Brough, H.A., Chan, S., Chatchatee, P., Chinthrajah, R.S., Cocco, R.R., Deschildre, A., Eigenmann, P., Galvan, C., Gupta, R., Hossny, E., Koplin, J.J., Lack, G., Levin, M., Shek, L.P., Makela, M., Mendoza-Hernandez, D., Muraro, A., Papadopoulous, N.G., Pawankar, R., Perrett, K.P., Roberts, G., Sackesen, C., Sampson, H., Tang, MLK., Togias, A., Venter, C., Warren, C.M., Wheatley, L.M., Wong, G.W.K., Beyer, K., Nadeau, K.C., Renz, H., Food allergy across the globe. J. Allergy Clin. Immunol., 148, 1347-1364 (2021). 
  5. LaBorde, L.F., 2020. The hazard analysis risk-based preventive controls (food safety engineering), 1st ed, Springer, New York, NY, USA, pp. 205-226. 
  6. Cho, W., Kim, J., The current state of food allergy of preschool childcare facilities in Hanam. Korean J. Community Nutr., 20, 251-258 (2015).  https://doi.org/10.5720/kjcn.2015.20.4.251
  7. Kim, S.H., Lee, S.M., Knowledge and management of food allergy by parents of preschool children who experience food allergies. J. Nutr. Health, 56, 184-202 (2023).  https://doi.org/10.4163/jnh.2023.56.2.184
  8. Crevel, R.W.R., 2015. Food allergen risk assessment and management (handbook of food allergen detection and control). 1st ed, Woodhead Publishing, Cambridge, UK, pp. 41-66. 
  9. Holah, J., 2023. Hazard control by segregation in food factories (hygienic design of food factories), 2nd ed, Woodhead Publishing, Cambridge, UK, pp. 259-286. 
  10. Jeon, Y.H., Kim, H.H., Park, Y.M., Jang, G.C., Kim, H.Y., Yum, H.Y., Kim, J., Ahn, K., Min, T.K., Pyun, B.Y., Lee, S., Kim, K.W., Kim, Y.H., Lee, J., Lee, S.Y., Kim, W.K., Song, T.W., Kim, J.H., Lee, Y.J., The current status and issue of food allergen labeling in Korea. Allergy Asthma Respir. Dis., 7, 67-72 (2019).  https://doi.org/10.4168/aard.2019.7.2.67
  11. Schlegel, V., Yong, A., Foo, S.Y., Development of a direct sampling method for verifying the cleanliness of equipment shared with peanut products. Food Control, 18, 1494-1500 (2007).  https://doi.org/10.1016/j.foodcont.2006.11.008
  12. Kim, S.A., Toushik, S.H., Lee, J.E., Shim, W.B., Detection of a thermal stable-soluble protein (TSSP) as a marker of peanut adulteration using a highly sensitive indirect enzyme-linked immunosorbent assay based on monoclonal antibodies. J. Microbiol. Biotechnol., 33, 1-9 (2023).  https://doi.org/10.4014/jmb.2208.08048
  13. Kim, S.A., Toushik, S.H., Lee, J.E., Shim, W.B., Ultrasensitive monoclonal antibodies specific to thermal stable-soluble proteins of buckwheat. Food Chem., 423, 136269 (2023). 
  14. Nikoleiski, D., 2015. Hygienic design and cleaning as an allergen control measure (Handbook of food allergen detection and control). 1st ed, Woodhead Publishing, Cambridge, UK, pp. 89-102. 
  15. Stephan, O., Weisz, N., Vieths, S., Weiser, T., Rabe, B., Vatterott, W., Protein quantification, sandwich ELISA, and realtime PCR used to monitor industrial cleaning procedures for contamination with peanut and celery allergen. J. AOAC Int., 87, 1448-1457 (2004).  https://doi.org/10.1093/jaoac/87.6.1448
  16. Roder, M., Baltruweit, I., Gruyters, H., Ibach, A., Mucke, I., Matissek, R., Vieths, S., Holzhauser, T., Allergen sanitation in the food industry: a systematic industrial scale approach ao reduce hazelnut cross-contamination of cookies. J. Food Prot., 73, 1671-1679 (2010).  https://doi.org/10.4315/0362-028X-73.9.1671
  17. Ministry of Food and Drug Safety, (2023, July 5). Food additives code. Retrieved from https://www.foodsafetykorea.go.kr/upload/residue/3-3-5.pdf 
  18. Jackson, L.S., 2018. Allergen cleaning: best practices (food allergens), 1st ed, Springer, New York, NY, USA, pp. 205-226. 
  19. Bedford, B., Liggans, G., Williams, L., Jackson, L., Allergen removal and transfer with wiping and cleaning methods used in retail and food service establishments. J. Food Prot., 83, 1248-1260 (2020).  https://doi.org/10.4315/JFP-20-025
  20. Jackson, L.S., Al-Taher, F.M., Moorman, M., DeVries, J.W., Tippett, R., Swanson, K.M., Fu, T.J., Salter, R., Dunaif, G., Estes, S., Albillos, S., Gendel, S.M., Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations. J. Food Prot., 71, 445- 458 (2008).  https://doi.org/10.4315/0362-028X-71.2.445
  21. Soares, V.M., Pereira, J.G., Viana, C., Izidoro, T.B., Bersot Ldos, S., Pinto, J.P., Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and cross-contamination to tomatoes. Food Microbiol., 30, 453-456 (2012).  https://doi.org/10.1016/j.fm.2011.12.028
  22. Cipriani, F., Calamelli, E., Ricci, G., Allergen avoidance in allergic asthma. Front. Pediatr., 5, 103 (2017). 
  23. Tarlo, S. M., Time for action on cleaning and disinfecting agents. J. Allergy Clin. Immunol. Pract., 9, 2366-2367 (2021). https://doi.org/10.1016/j.jaip.2021.03.013