Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products
This study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different allergen tests. Following introduction of selected allergens to processing equipment, two treatments were applied - water wash...
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ndltd-tamu.edu-oai-repository.tamu.edu-1969.1-ETD-TAMU-2009-08-72052013-01-08T10:41:34ZValidation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork ProductsWinkler, Dawnaporkcleaningfood allergensoymilkvalidationThis study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different allergen tests. Following introduction of selected allergens to processing equipment, two treatments were applied - water wash or scrub/sanitize ? and a no clean was also evaluated. The equipment used consisted of a slicer, grinder, injector, vacuum tumbler, and plastic lugs. To introduce the allergen to the slicer, nine ready-to-eat hams were used. One hundred twenty-two kilograms of pork trim were ground, and a milk allergen was incorporated into the meat. The injector was contaminated with a food allergen by injecting boneless pork loins with a marinade containing soy flour. The slicer, grinder, injector, tumbler, and lugs were then subjected to randomized treatments. The results showed that the water wash and scrub/sanitize treatments did not differ significantly among the pieces of equipment tested. This study supported that both water wash and scrub/sanitize treatments can effectively removed allergens to a level below the industry threshold of 5 ppm.Harris, Kerri B.2010-10-12T22:31:42Z2010-10-14T16:07:05Z2010-10-12T22:31:42Z2010-10-14T16:07:05Z2009-082010-10-12August 2009BookThesisElectronic Thesistextapplication/pdfhttp://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205en_US |
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en_US |
format |
Others
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pork cleaning food allergen soy milk validation |
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pork cleaning food allergen soy milk validation Winkler, Dawna Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
description |
This study was conducted to develop and validate cleaning procedures for different
processing equipment of varying complexity and to determine the efficacy of two
different allergen tests. Following introduction of selected allergens to processing
equipment, two treatments were applied - water wash or scrub/sanitize ? and a no clean
was also evaluated. The equipment used consisted of a slicer, grinder, injector, vacuum
tumbler, and plastic lugs. To introduce the allergen to the slicer, nine ready-to-eat hams
were used. One hundred twenty-two kilograms of pork trim were ground, and a milk
allergen was incorporated into the meat. The injector was contaminated with a food
allergen by injecting boneless pork loins with a marinade containing soy flour. The
slicer, grinder, injector, tumbler, and lugs were then subjected to randomized treatments.
The results showed that the water wash and scrub/sanitize treatments did not differ
significantly among the pieces of equipment tested. This study supported that both
water wash and scrub/sanitize treatments can effectively removed allergens to a level
below the industry threshold of 5 ppm. |
author2 |
Harris, Kerri B. |
author_facet |
Harris, Kerri B. Winkler, Dawna |
author |
Winkler, Dawna |
author_sort |
Winkler, Dawna |
title |
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
title_short |
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
title_full |
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
title_fullStr |
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
title_full_unstemmed |
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products |
title_sort |
validation of sanitation procedures to prevent the cross contact with allergens during the processing of pork products |
publishDate |
2010 |
url |
http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205 |
work_keys_str_mv |
AT winklerdawna validationofsanitationprocedurestopreventthecrosscontactwithallergensduringtheprocessingofporkproducts |
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1716504662187704320 |