Evaluation of cleaning methods for residual orange extract on different cookware materials using ELISA with profilin allergen indicator

Abstract

Unintentional contamination of cookware with allergen residues causes unexpected allergic reactions to individuals with food allergies. Our aim was to find an efficient cleaning method for residual orange extract as a food allergen on cookware fabricated from four types of materials—polypropylene (PP), wood, stainless steel, and glass—after food preparation. To evaluate the cleaning methods, we developed a novel enzyme‐linked immunosorbent assay system using a rabbit polyclonal antibody against a recombinant orange profilin allergen. Using this assay system with a limit of quantification of 2,500 µg/mL, we measured the residual orange extract on the cookware surfaces using swabbing tests. Rinsing with 1 L of water showed a >95% removal efficiency for stainless steel and glass cookware, whereas half the PP and wood cookware required scrubbing with a detergent‐containing sponge for complete cleanliness. Our findings may help reduce the burden for cooks and food manufacturers in controlling fruit allergens. Practical applications The cleaning process is essential in preventing cross‐contamination of food allergens through the equipment surfaces of kitchens and food processing lines. There are no established standard cleaning processes for fruit allergens. The extracts often remain on cookware surfaces after food preparation because of their viscosity. Since even small amounts of allergens can elicit symptoms of food allergies, removing food allergens by cleaning the equipment surfaces is important to avoid unexpected food‐related allergic reactions and produce safe foods for those with food allergies. Here, we investigated efficient cleaning methods using laboratory scale tests for controlling orange allergens. We used orange extract as a representative fruit‐generated adhesive extract on different cookware materials—polypropylene, wood, stainless steel, and glass. Since these materials are commonly used in food processing equipment, our findings could help develop an efficient and economical allergy control method for both cooks and manufacturers of processed fruit without excessive cleaning.