Evaluation of cleaning methods for residual orange extract on different cookware materials using ELISA with profilin allergen indicator

摘要

Unintentional contamination of cookware with allergen residues causes unexpected allergic reactions to individuals with food allergies. Our aim was to find an efficient cleaning method for residual orange extract as a food allergen on cookware fabricated from four types of materialspolypropylene (PP), wood, stainless steel, and glassafter food preparation. To evaluate the cleaning methods, we developed a novel enzyme-linked immunosorbent assay system using a rabbit polyclonal antibody against a recombinant orange profilin allergen. Using this assay system with a limit of quantification of 2,500 mu g/mL, we measured the residual orange extract on the cookware surfaces using swabbing tests. Rinsing with 1L of water showed a 95% removal efficiency for stainless steel and glass cookware, whereas half the PP and wood cookware required scrubbing with a detergent-containing sponge for complete cleanliness. Our findings may help reduce the burden for cooks and food manufacturers in controlling fruit allergens.