Allergen risk management in food companies is of outmost importance but is still scarcely developed because of a lack of science based data related to potential carryover of allergens in production lines. In this paper the potential carryover over allergens via washing water used to clean precut vegetables was assessed. Both fresh and blanched vegetables were considered. Washing water is typically reused because of restrictions in the use of water and thus this practice represents a serious threat to the allergic consumer due to carry over of allergens (i.e. celery).In a first part of this work, the protein concentration in wash and process waters was evaluated for  various companies and for various vegetables and process steps. Wash water samples from three vegetable processing industries were collected and significant protein concentrations were determined in the water (0�596 �g/ml). The influence of several product and process parameters on the protein carry-over from the vegetable to the wash water was studied. The type of process, batch or semi-continuous, had an impact on the protein carry-over, as well as the degree of cutting and the surface area of the vegetable. It was shown that the protein carry-over to the wash water is higher at acid pH.In the second part of this work, the previously introduced concept of the indicator allergen was used to characterize the sorption behavior of various proteins to different vegetables. Using this approach it was proven that both the type of protein and the type of vegetable and its way of processing affected this protein absorption behavior. On basis of these observations, risk based management options for this particular industry could be specified.

Allergen risk management in the precut vegetable industry

248th National Meeting (2014)

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