Allergen Cleaning Validation for Soy Sauce (Soya)
Hi all,
We are BRC V8 accredited. I have a question regarding performing allergen cleaning validation for a product containing two allergens sesame (sesame paste) and soya ( tamari soy sauce).
This product introduces the soya as a new allergen to our process.
Our current allergen cleaning validation (for sesame only) consists of an ATP UltraSnap swab followed by a Neogen swab for sesame. First portion of allergen free product is then sent for an ELISA sesame test. We have to obtain positive results for the NEOGEN swabs on surfaces where product residues are present; perform cleaning and then obtain negative results for the cleaning to be considered successful.
The challenge comes from the fact that the Neogen Soya swab appeared to not be able to detect the protein in the soya sauce due to the fermentation. As a result it cannot be used for our purposes.
I was wondering if anyone with experience could advise of a suitable approach to guarantee that there is no soya residue left. We cannot use a 'May contain' statement. I also don't know if the ELISA swabbing would be able to detect fermented protein.
Would it, perhaps be sufficient if we only use the ATP and the sesame test (my consideration is that sesame paste is more difficult to clean) to demonstrate there hasn't been any protein residue?
Are there any highly sensitive rapid swabs for soya that might work in the scenario described? Non - protein specific swabs would probably not be sensitive enough to pick the soya protein in this case.
Any advice on the above would be highly appreciated.
Many thanks in advance.
Did you check out another supplier (just for the soy)?
I had some good experience with r-biopharm test kits, easy to use, not to expansive, very helpful in finding the right test kit and very fast in telling what is feasible and what is not. I know a new lab equipment supplier is not something you do lighthearted.
Yes, I tried many.
All answer that due to the fermentation the protein cannot be detected. Turns out that the common ELISA and PCR tests are unreliable in this case too.
Is there anyone who can help please?
Many thanks in advance.
Pg 122 onwards of this pdf may be of some help?..
http://www.efsa.euro...tion/140523.pdf
I did have a similar issue with a seasoning which contained gluten & soya, we weren't always able to reliably detect the presence of soya (as it had been highly processed as per soy sauce) so the assumption was that if gluten was present, residues of soya were also expected & BRC appeared OK with this (although this was version 6 and I am aware some parts of the BRC standard have changed since then, as has accuracy of allergen test kits)
Lucas's suggestion for R-Biopharm (above) looks like it may be a sensible approach?...allergen testing is constantly evolving so perhaps speaking with somebody at Biopharm might be useful?...
https://food.r-bioph...-allergens/soy/
Best of luck!!
Turns out that the common ELISA and PCR tests are unreliable in this case too.
Did this come from your lab? I queried the issue with a contact in a lab chemistry technical team and they suggested ELISA testing (LOD of 0.24ppm) so quite a bit more sensitive than a standard lateral flow. They also mentioned PCR as a better alternative to ELISA.
Did this come from your lab? I queried the issue with a contact in a lab chemistry technical team and they suggested ELISA testing (LOD of 0.24ppm) so quite a bit more sensitive than a standard lateral flow. They also mentioned PCR as a better alternative to ELISA.
That is correct (to my knowledge), but depending on the size of the operation, cost might be an issue, at least it was in my old job.
I think taking the sample is a very crucial point here, you can easily have a negative test by looking in the wrong corner.
Thank you KfromNE. This might help.
When you contacted FARRP were you a member?
Thank you KfromNE. This might help.
When you contacted FARRP were you a member?
No we were not.
I also wrote to FARRP. I hope they will repsond.
Thank you again KfromNE.