Hello to all members,
Our company produces deep frozen: ready to eat meals, savouries and desserts. In the big roll of products we produce pre-fried savouries but we only have one industrial deep fryer. As we produce pre-fried products with fish, crusteceans and meat, my question is: do I have cross a contamination issue during the frying process?... I´ve read some literature and mostly say that cross contamination is a reality, same don´t…Same say "oil may contain allergens of older products"...
I´ve made laboratory analysis to the frying oil for search of Fish with Real Time PCR but the laboratory couldn’t extract DNA because they said oil is an hard sample to extract DNA (I made analysis to oil because it is the main “vector” of cross-contamination). They suggested to analyse a product, so I send to analysis one meat product fried after a fish production and the result was negative for fish detection (Real Time PCR with detection limit of 0,1%).
As we talk about protein, is it possible that high temperatures we run during frying process (175-180ºC) can cause the protein denaturation?... If this happens, are we talking about “false negatives” because the allergen still there? Can I run other type of analysis to get reliable results?
Please help because i'm going crazy with literature with "may contain".... "Avoid"... The allergens stay in oil oil, or not?
Thank you in advance for your precious time and hope to hear from you soon.
P.S. If you have reliable literature please attch.