Allergen cleaning validation flavour facility

Morning all!

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,

Leila :ejut:

Dear Leila,

That argument from the site is an assumption that needs to be validated. So you have a reason to disagree with them.

Kind regards,

Gerard Heerkens

Hi, Leila.

Suggest you validate for both, AFAIK, no literature yet proven to say what is the most difficult to remove among proteins. What is the major compomenent of your recipe and its nature also play a factor.

Next would be, if you are dry blending, more likely you have a "heteregoneous allergen" while analytical result may provide negative, if there are crevices where powder may accumulate, some "protein" may be in there but not detected by analytical results. Thus, it is better that you first perform thorough visual inspection before analytical results for anything that can be tagged as "heterogenous" mixture.

Tnks both for your reply!

have a nice weekend,

Leila

Dear Leila,

You're welcome! Enjoy your weekend too!

Kind regards,

Gerard