SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR
Article Sidebar
Accepted
17 January 2022
Published
7 February 2022
Keywords:
-
biscuit, egg allergen residue, sanitation, validation method
Abstract
Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.
References
Allen KJ, Wang S. 2014. Equipment Cleaning. Encyclopedia of Meat Sciences. 1: 508-514. Academic Press, UK. DOI: 10.1016/B978-0-12-384731-7.00212-9.
[AOAC] Association of Official Analytical Chemist. 2019. Performance tested certificate no 041903 3M Clean-trance hygiene monitoring and management system. AOAC Inc, Arlington, US.
Baumert JL. 2014. Detecting and Measuring Aller-gens in Food. In Risk Management for Food Allergy, ed. CB Madsen, RW Crevel, C Mills, and SL Taylor SL. 215-225. Elsevier Inc, Oxford, UK. DOI: 10.1016/B978-0-12-381988-8. 00013-0.
Baumert JL, Tran DH. 2015. 11-Lateral Flow De-vices for Detecting Allergens in Food. In Hand-book of Food Allergen Detection and Control. Woodhead Publishing Series in Food Science, Technology and Nutrition. 219-228. Woodhead Publishing, Cambridge, UK. DOI: 10.1533/9781 782420217.2.219.
Bedford B, Liggans G, Williams L, Jackson L. 2020. Allergen removal and transfer with wiping and cleaning methods used in retail and food service. J Food Prot 83: 1248-1260. DOI: 10. 4315/JFP-20-025.
Bedford B, Yu Y, Wang X, Garber EAE, Jackson LS. 2017. A limited survey of dark chocolate bars obtained in the United States for undeclared milk and peanut allergens. J Food Prot 80: 692-702. DOI: 10.4315/0362-028X.JFP-16-443.
Brown HM, Arrowsmith HE. 2015. Sampling for Food Allergens. In Handbook for Food Allergen Detection and Control, ed. S. Flanagan. 181–197. Woodhead Publishing, Cambridge, UK. DOI: 10.1533/9781782420217.2.181.
Burnett SL, Hagberg R. 2014. Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation. In: Gurtler J, Doyle M, Kornacki J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety. Springer, New York. DOI: 10.1007/978-1-4939-2062-4_6.
Caubet J-C, Wang J. 2011. Current understading of food allergy. Pediatr Clin North Am 58: 427-443. DOI: 10.1016/j.pcl.2011.02.014.
Cochrane S, Skrypec D. 2014. Food Allergen Risk Management in the Factory–from Ingredients to Products. In Risk Management for Food Aller-gy, ed. Madsen CB, Crevel RW, Mills C, and Taylor SL. 8: 155-166. Elsevier Inc, Oxford, UK. DOI: 10.1016/B978-0-12-381988-8.00008-7.
[FDA] Food and Drug Administration. 2016. Food allergen labeling and consumer protection act of 2004 (FALCPA). https://www.fda.gov/Food/ GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htm. [2 Agustus 2020].
Gabrić D. Galić K, Timmerman H. 2016. Cleaning of Surfaces. In Handbook of Hygiene Control in the Food industry, ed. Lelieveld H, Holah J, and Gabrić D, 2: 447-463. Woodhead Publishing, Cambridge, UK. DOI: 10.1016/B978-0-08-1001 55-4.00031-5.
Galan-Malo P, Ortiz JC, Carrascon V, Razquin P, Mata L. 2019. A study to reduce the allergen contamination in food-contact surfaces at can-teen kitchens. Int J Gastron Food Sci 17: 1- 5. DOI: 10.1016/j.ijgfs.2019.100165.
Gendell SM, Zhu J. 2013. Analysis of U.S. food and drug administration food alergen recalls after implementation of the food allergen labeling and consumer protection act. J Food Prot 76: 1933-1938. DOI: 10.4315/0362-028X.JFP-13-171.
Gendell S, Zhu J, Nolan N, Gombas K. 2014. Learning from FDA food allergen recalls and reportable foods. Food Safety Magazine. https://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2014/learning-from-fda-food-allergen-recalls-and-reportable-foods/ [28 Sep-tember 2020].
Holah JT. 2014. Cleaning and disinfection practices in food processing. In Hygiene in Food Pro-cessing (2nd ed). 259–304. Woodhead Pub-lishing, Cambridge, UK. DOI: 10.1533/9780857 098634.3.259.
Jackson LS. 2018. Allergen Cleaning: Best Brac-tices. In Food Allergens. 131-154. Springer In-ternational Publishing, Amerika Serikat. DOI: 10.1007/978-3-319-66586-3_8.
Jackson LS, Al-Taher FM. 2010. Efficacy of different dry-cleaning methods for removing allergenic foods from food contact surfaces. Poster pre-sentation, International Association of Food Protection (IAFP) Annual Meeting, Anaheim, CA, August 1-4, 2010.
Jackson LS, Al-Taher FM, Moorman M, DeVries JW, Tippett R, Swanson KMJ, Fu TJ, Salter R, Dunaif G, Estes S, Albillos S, Gendel SM. 2008. Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations. J Food Prot 71: 445-458. DOI: 10.4315/0362-028x-71.2.445.
Jarrad AM. 2019. Firely bioluminescence-based de-tection of ATP. Australian J Chem 72: 644-645. DOI: 10.1071/ch19127.
Lee AJ, Thalayasingam M, Lee BW. 2013. Food Allergy in Asia: How does it compare. Asia Pac Allergy 3: 3-14. DOI: 10.5415/apallergy.2013.3. 1.3.
Loh W, Tang MLK. 2018. The epidemiology of food allergy in the global context. Int J Environ Res Public Health 15: 2043. DOI: 10.3390/ijerph150 92043.
Moerman F, Mager K. 2016. Cleaning and Disin-fection in Dry Food Processing Facilities. In Handbook of Hygiene Control in the Food Industry, ed. Lelieveld H, Holah J, Gabrić D, (2nd ed). 521-554. Woodhead Publishing, Cam-bridge, UK. DOI: 10.1016/B978-0-08-100155-4.00035-2.
Nikoleiski D. 2015. Hygienic design and cleaning as an allergen control measure. In Handbook of Food Allergen Detection and Control. Wood-head Publishing Series in Food Science, Tech-nology and Nutrition. 89-102. Woodhead Pub-lishing, Cambridge, UK. DOI: 10.1533/9781782 420217.1.89.
Ortiz JC, Galan-Malo P, García-Galvez M, Mateos A, Ortiz-Ramos M, Razquin P, Mata L. 2018. Survey on the occurrence of allergens on food-contact surfaces from school canteen kitchens. Food Cont 84: 449-454. DOI: 10.1016/j.food cont.2017.09.003.
Patel KT, Chotai NP. 2011. Documentation and re-cord: Harmonized GMP requirement. J Young Pharmacists 3: 138-150. DOI: 10.4103/0975-14 83.80303.
Rice JA, Lupo AJ. 2014. Immunodiagnostics in food allergen testing. In Food Allergen Testing: Molecular, Immunochemical and Chromatogra-phic Techniques , ed. Siragakis G, Kizis D. 13-28. John Wiley & Sons, Ltd, Oxford, UK. DOI: 10.1002/9781118519219.ch02.
Ryther R. 2014. Development of a Comprehensive Cleaning and Sanitizing Program for Food Pro-duction Facilities. In: Food Safety Management. A Practical Guide for the Food Industry, ed Motarjemi Y, Lelieveld H. 741-768. Academic Press, London, UK. DOI: 10.1016/B978-0-12-381504-0.00027-5.
Samady W, Warren C, Wang J, Das R, Gupta R. 2020. Egg allergy in US children. The Journal of allergy and clinical immunology: In Practice 8: 3066-3073. DOI: 10.1016/j.jaip.2020.04.058.
Schmidt RH. 2015. Basic elements of equipment cleaning and sanitizing in food processing and handling operations. University of Coorperative Extension Service, Institute of Food and Agri-cultural Science. https://edis.ifas.ufl.edu/fs077. [28 September 2020].
Schmidt RH, Erickson DJ, Simms S, Wolfff P. 2010. Characterisctic of food-contact surface material: stainless steel. Food Prot Trends 32: 574-584.
Sicherer S. 2011. Epidemiology of food allergy. J Allergy Clin Immunol 127: 594-602. DOI: 10.10 16/j.jaci.2010.11.044
Soon JM, Brazier AKM, Wallace CA. 2020. Deter-mining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018. Trends Food Sci Tech 97: 76-87. DOI: 10.1016/j.tifs.2019.12.030.
Stein K. 2015. Effective alergen management prac-tices to reduce allergens in food. In Handbook of Food Alergen Detection and Control, ed S Glanagal S. 103-132. Woodhead Publishing, UK. DOI: 10.1533/9781782420217.1.103.
Taylor SL, Hefle SL. 2005. Allergen control. Food Sci Technol 59: 40-43, 75.
Wang X, Young OA, Karl DP. 2010. Evaluation of cleaning procedures for allergen control in a food industry environment. J Food Sci 75: T149-T155. DOI: 10.1111/j.1750-3841.2010.01 854.x.
Yeung J. 2005. Enzyme-linked immunosorbent assays (ELISAs) for detectiong allergen in food. In Handbook of Detecting Allergen in Food, ed Hefle SL and Koppelman SJ. 109-124. Wood-head Publishing, UK. DOI: 10.1533/9781845 690557.2.109
Żukiewicz-Sobczak WA, Wŕoblewska P, Adamczuk P, Kopczyński P. 2013. Cause, systoms and prevention of food allergy. Postepy Dermato Alergol 30: 113-116.
[AOAC] Association of Official Analytical Chemist. 2019. Performance tested certificate no 041903 3M Clean-trance hygiene monitoring and management system. AOAC Inc, Arlington, US.
Baumert JL. 2014. Detecting and Measuring Aller-gens in Food. In Risk Management for Food Allergy, ed. CB Madsen, RW Crevel, C Mills, and SL Taylor SL. 215-225. Elsevier Inc, Oxford, UK. DOI: 10.1016/B978-0-12-381988-8. 00013-0.
Baumert JL, Tran DH. 2015. 11-Lateral Flow De-vices for Detecting Allergens in Food. In Hand-book of Food Allergen Detection and Control. Woodhead Publishing Series in Food Science, Technology and Nutrition. 219-228. Woodhead Publishing, Cambridge, UK. DOI: 10.1533/9781 782420217.2.219.
Bedford B, Liggans G, Williams L, Jackson L. 2020. Allergen removal and transfer with wiping and cleaning methods used in retail and food service. J Food Prot 83: 1248-1260. DOI: 10. 4315/JFP-20-025.
Bedford B, Yu Y, Wang X, Garber EAE, Jackson LS. 2017. A limited survey of dark chocolate bars obtained in the United States for undeclared milk and peanut allergens. J Food Prot 80: 692-702. DOI: 10.4315/0362-028X.JFP-16-443.
Brown HM, Arrowsmith HE. 2015. Sampling for Food Allergens. In Handbook for Food Allergen Detection and Control, ed. S. Flanagan. 181–197. Woodhead Publishing, Cambridge, UK. DOI: 10.1533/9781782420217.2.181.
Burnett SL, Hagberg R. 2014. Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation. In: Gurtler J, Doyle M, Kornacki J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety. Springer, New York. DOI: 10.1007/978-1-4939-2062-4_6.
Caubet J-C, Wang J. 2011. Current understading of food allergy. Pediatr Clin North Am 58: 427-443. DOI: 10.1016/j.pcl.2011.02.014.
Cochrane S, Skrypec D. 2014. Food Allergen Risk Management in the Factory–from Ingredients to Products. In Risk Management for Food Aller-gy, ed. Madsen CB, Crevel RW, Mills C, and Taylor SL. 8: 155-166. Elsevier Inc, Oxford, UK. DOI: 10.1016/B978-0-12-381988-8.00008-7.
[FDA] Food and Drug Administration. 2016. Food allergen labeling and consumer protection act of 2004 (FALCPA). https://www.fda.gov/Food/ GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htm. [2 Agustus 2020].
Gabrić D. Galić K, Timmerman H. 2016. Cleaning of Surfaces. In Handbook of Hygiene Control in the Food industry, ed. Lelieveld H, Holah J, and Gabrić D, 2: 447-463. Woodhead Publishing, Cambridge, UK. DOI: 10.1016/B978-0-08-1001 55-4.00031-5.
Galan-Malo P, Ortiz JC, Carrascon V, Razquin P, Mata L. 2019. A study to reduce the allergen contamination in food-contact surfaces at can-teen kitchens. Int J Gastron Food Sci 17: 1- 5. DOI: 10.1016/j.ijgfs.2019.100165.
Gendell SM, Zhu J. 2013. Analysis of U.S. food and drug administration food alergen recalls after implementation of the food allergen labeling and consumer protection act. J Food Prot 76: 1933-1938. DOI: 10.4315/0362-028X.JFP-13-171.
Gendell S, Zhu J, Nolan N, Gombas K. 2014. Learning from FDA food allergen recalls and reportable foods. Food Safety Magazine. https://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2014/learning-from-fda-food-allergen-recalls-and-reportable-foods/ [28 Sep-tember 2020].
Holah JT. 2014. Cleaning and disinfection practices in food processing. In Hygiene in Food Pro-cessing (2nd ed). 259–304. Woodhead Pub-lishing, Cambridge, UK. DOI: 10.1533/9780857 098634.3.259.
Jackson LS. 2018. Allergen Cleaning: Best Brac-tices. In Food Allergens. 131-154. Springer In-ternational Publishing, Amerika Serikat. DOI: 10.1007/978-3-319-66586-3_8.
Jackson LS, Al-Taher FM. 2010. Efficacy of different dry-cleaning methods for removing allergenic foods from food contact surfaces. Poster pre-sentation, International Association of Food Protection (IAFP) Annual Meeting, Anaheim, CA, August 1-4, 2010.
Jackson LS, Al-Taher FM, Moorman M, DeVries JW, Tippett R, Swanson KMJ, Fu TJ, Salter R, Dunaif G, Estes S, Albillos S, Gendel SM. 2008. Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations. J Food Prot 71: 445-458. DOI: 10.4315/0362-028x-71.2.445.
Jarrad AM. 2019. Firely bioluminescence-based de-tection of ATP. Australian J Chem 72: 644-645. DOI: 10.1071/ch19127.
Lee AJ, Thalayasingam M, Lee BW. 2013. Food Allergy in Asia: How does it compare. Asia Pac Allergy 3: 3-14. DOI: 10.5415/apallergy.2013.3. 1.3.
Loh W, Tang MLK. 2018. The epidemiology of food allergy in the global context. Int J Environ Res Public Health 15: 2043. DOI: 10.3390/ijerph150 92043.
Moerman F, Mager K. 2016. Cleaning and Disin-fection in Dry Food Processing Facilities. In Handbook of Hygiene Control in the Food Industry, ed. Lelieveld H, Holah J, Gabrić D, (2nd ed). 521-554. Woodhead Publishing, Cam-bridge, UK. DOI: 10.1016/B978-0-08-100155-4.00035-2.
Nikoleiski D. 2015. Hygienic design and cleaning as an allergen control measure. In Handbook of Food Allergen Detection and Control. Wood-head Publishing Series in Food Science, Tech-nology and Nutrition. 89-102. Woodhead Pub-lishing, Cambridge, UK. DOI: 10.1533/9781782 420217.1.89.
Ortiz JC, Galan-Malo P, García-Galvez M, Mateos A, Ortiz-Ramos M, Razquin P, Mata L. 2018. Survey on the occurrence of allergens on food-contact surfaces from school canteen kitchens. Food Cont 84: 449-454. DOI: 10.1016/j.food cont.2017.09.003.
Patel KT, Chotai NP. 2011. Documentation and re-cord: Harmonized GMP requirement. J Young Pharmacists 3: 138-150. DOI: 10.4103/0975-14 83.80303.
Rice JA, Lupo AJ. 2014. Immunodiagnostics in food allergen testing. In Food Allergen Testing: Molecular, Immunochemical and Chromatogra-phic Techniques , ed. Siragakis G, Kizis D. 13-28. John Wiley & Sons, Ltd, Oxford, UK. DOI: 10.1002/9781118519219.ch02.
Ryther R. 2014. Development of a Comprehensive Cleaning and Sanitizing Program for Food Pro-duction Facilities. In: Food Safety Management. A Practical Guide for the Food Industry, ed Motarjemi Y, Lelieveld H. 741-768. Academic Press, London, UK. DOI: 10.1016/B978-0-12-381504-0.00027-5.
Samady W, Warren C, Wang J, Das R, Gupta R. 2020. Egg allergy in US children. The Journal of allergy and clinical immunology: In Practice 8: 3066-3073. DOI: 10.1016/j.jaip.2020.04.058.
Schmidt RH. 2015. Basic elements of equipment cleaning and sanitizing in food processing and handling operations. University of Coorperative Extension Service, Institute of Food and Agri-cultural Science. https://edis.ifas.ufl.edu/fs077. [28 September 2020].
Schmidt RH, Erickson DJ, Simms S, Wolfff P. 2010. Characterisctic of food-contact surface material: stainless steel. Food Prot Trends 32: 574-584.
Sicherer S. 2011. Epidemiology of food allergy. J Allergy Clin Immunol 127: 594-602. DOI: 10.10 16/j.jaci.2010.11.044
Soon JM, Brazier AKM, Wallace CA. 2020. Deter-mining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018. Trends Food Sci Tech 97: 76-87. DOI: 10.1016/j.tifs.2019.12.030.
Stein K. 2015. Effective alergen management prac-tices to reduce allergens in food. In Handbook of Food Alergen Detection and Control, ed S Glanagal S. 103-132. Woodhead Publishing, UK. DOI: 10.1533/9781782420217.1.103.
Taylor SL, Hefle SL. 2005. Allergen control. Food Sci Technol 59: 40-43, 75.
Wang X, Young OA, Karl DP. 2010. Evaluation of cleaning procedures for allergen control in a food industry environment. J Food Sci 75: T149-T155. DOI: 10.1111/j.1750-3841.2010.01 854.x.
Yeung J. 2005. Enzyme-linked immunosorbent assays (ELISAs) for detectiong allergen in food. In Handbook of Detecting Allergen in Food, ed Hefle SL and Koppelman SJ. 109-124. Wood-head Publishing, UK. DOI: 10.1533/9781845 690557.2.109
Żukiewicz-Sobczak WA, Wŕoblewska P, Adamczuk P, Kopczyński P. 2013. Cause, systoms and prevention of food allergy. Postepy Dermato Alergol 30: 113-116.
Authors
SariK., PalupiN. S., & GiriwonoP. E. (2022). SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR. Jurnal Teknologi Dan Industri Pangan, 32(2), 136-147. https://doi.org/10.6066/jtip.2021.32.2.136
Copyright and license info is not available