38 Sanitization Tests
Learning Objectives
Describe sanitization tests such as pH tests.
ATP tests
ATP tests are used to detect the growth of microbes and pathogens. Adenosine Triphosphate (ATP) is an energy molecule present in every living thing. The exchange of ATP is what gives cells energy to carry out their functions. Since ATP is present in every form of life, even microscopic life, tracking ATP presence is a powerful tool for sanitation. ATP tests use bioluminescence. The amount of light produced by the chemical reaction can tell us how much ATP is present, and in turn, how much life is present. ATP tests also can tell us if a surface is optimal area for bacteria growth. The types of ATP tests present in the food processing industry will mainly be first generation testing, and first generation ATP testing is generally used to test hygiene.
For more detailed information refer to:
Allergen Tests
In Canada, the biggest allergens of concern are peanuts, tree nuts, soy, milk, egg, fish/crustaceans, sulfites, gluten, sesame and mustard. Allergen testing is a process that confirms the sanitation of a facility, and ensures that raw materials and final products are allergen free. Allergen testing also prevents cross contamination and picks up on the allergen residue as well. By performing allergen testing, the cleanliness and sanitation of the facility is verified, and future recalls can be prevented.
For more detailed information refer to:
https://sciencecentre.3mcanada.ca/articles/why-food-allergen-testing-is-important
One of the most frequent recalls is for undeclared food allergens in a product. The cost of a product recall can be as much as five times the distribution cost of the product. Furthermore, the brand name may suffer irreparable damage. If a food product contains allergens not indicated on the label, the CFIA can take corrective measures by recalling the product. CFIA provides advice to the food industry to reduce food product recalls. Information for managing allergen risks in food products is available through the CFIA website. There are many recalls due to the presence of undeclared allergens in foods.
Testing for allergen residues after cleaning and sanitizing operations can help verify cleaning procedures. It can also help prevent allergen cross-contamination of food products. Analytical laboratories can provide help in developing an allergen testing program. There are also several commercial enzyme-linked immunosorbent assays (ELISA) kits to test for food allergens available on the market. Surface swabs can be used by employees to detect the presence of allergens on food contact surfaces.
Cleaning and Sanitizing Equipment should be inspected for the presence of allergens before the production of a new product begins. If equipment is shared for the manufacture of allergen-free foods and allergenic foods, a Sanitation Standard Operating Procedure (SSOP) should describe in detail the cleaning and sanitation procedure. Allergen test