Here a scenario, & question:
A site that elaborates dry flavours and blends validates from a (casein and soy) allergen containing product to a non-allergen containing product by testing only on casein- arguing that “if the cleaning method takes away the casein protein, also will the soy protein”.
I do not agree, based on basic validation protocols, and protein different structure and potential interaction with other surfaces, and its matrix.
But I would love to hear from experts! (papers are welcome).
Tnks in advanced,