Fındık Alerjeninin Çapraz Kontaminasyon Yolaklarının Değerlendirilmesi
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Cross-contamination is a major source of hidden allergens in foods and can occur at all food processing stages. The aim of this study was to investigate contamination pathways and the contamination levels of hazelnut allergens in an food service systems. The effect of the cleaning cloth, trays, hands and the sugar pots on cross contamination and the cleaning procedure were investigated in four stages. The samples were analyzed by ELISA and LFIA test kits were used to test to confirm the hazelnut allergen in Hacettepe University Orhan Köksal Research Laboratory. According to the results of this study, all evaluted stages were found to cause cross-contamination. The firs table was contaminated with hazelnut allergen and accepted as control sample (33,660 ppm). When the table was cleaned with a wet cloth, the hazelnut allergen level on the table was 32,745 ppm and LFIA was positive. Second table was cleaned with the same wet cloth and the hazelnut allergen contamination level was 19,275 ppm (LFIA: positive) ,(p> 0.05). When the table was cleaned with a disinfectant cloth, the hazelnut allergen level on the table was 8.928 ppm. It was shown that the tray placed on a contaminated table (32,427 ppm) was a source of cross-contamination and that the tray transferred the hazelnut allergen to the other tables (contamination level 32,940 and 32,799 ppm on the second and third tables respectively), (p <0.05). Hazelnut allergens were transfered from contaminated hand to sugar pots and contamination level was found as 31,847 ppm (LFIA:High positive), (p <0.05). The contamination level of a contaminated hand was 32,459 ppm when wash with only water, was 32,690 ppm (LFIA:Positive) with soap washing and 28,539 ppm (LFIA:Positive) with disinfectant washing. Hazelnut allergen contamination levels in the samples were not statistically significant (p> 0.05). It was found that the contamination level of the taps was 27,102 ppm (LFIA:Positive) while washing the contaminated hands. The level of hazelnut allergens transmitted to the taps was not statistically significant (p> 0.05). ELISA and LFIA test results were compatible with each other. According to this study, cleaning cloth, trays and hands could be the source of cross contsmination for hazelnut allergen. The quality control steps and risk plans for allergen contamination in food service systems should be prepared.