Risk profiling of wash waters in vegetable processing industry towards possible allergen carry-over

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• 作者：Helena Salomonsson ; Liesbeth Jacxsens ; Jeroen Perseyn ; Bruno De Meulenaer
• 关键词：Carry-over ; Allergen ; Vegetable processing ; Water ; Allergen management
• 刊名：Food Research International
• 出版年：January, 2014
• 年：2014
• 卷：55
• 期：Complete
• 页码：190-196
• 全文大小：591 K

文摘

The carry-over of food allergens via reuse of water in the food industry deserves more attention. The lack of quantitative knowledge on this topic, hampers reliable estimations of the potential risk for the produce processing industry. Wash water samples from three vegetable processing industries were collected and significant protein concentrations were determined in the water (0-596 渭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 vegetable processing industry acid is often added to the wash water to prevent enzymatic browning in e.g. celeriac.