Semi-quantitative evaluation of protein residues in foods using the FLASH™ rapid cleaning validation method

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dc.contributor.author Olds, David A.
dc.contributor.author Fung, Daniel Y. C.
dc.contributor.author Shanklin, Carol W.
dc.date.accessioned 2008-05-09T15:17:49Z
dc.date.available 2008-05-09T15:17:49Z
dc.date.issued 2008-05-09T15:17:49Z
dc.identifier.uri http://hdl.handle.net/2097/727
dc.description.abstract Cross-containination of food contact surfaces in retail foodservice establishments may result in outbreaks of foodborne illness. Traditional microbiological sampling collection methods that use swab tests or agar surface tests to monitor cross-contamination can be time- and cost-prohibilive to restaurant operators. The purpose of this study was to develop tin identification. protocol for residual proteins on foodservice contact surfaces using rapid chemical detection methods. The FLASH Rapid Cleaning Validation device (BioControl S),stems, Bellevue, WA, was used to detect residual protein traces (exposed for 0, 2, 4, 6 and 8 h) of six different food samples (ground beef ground turkey, ground pork, catfish, shredded cheddar cheese and shredded vegetables) on plastic cutting boards. Catalase testing was performed concurrently with FLASH validation to add further estimation of potential biological activities. Results showed that meat, cheese and vegetable samples were positive for the FLASH test and could provide semiquantification using a red-green-blue color chart. In addition, catalase testing provided more selective identification of food samples. This study demonstrates the time savings and cost-effectiveness of using rapid methods of monitoring food safety standards in a foodservice operation. en
dc.relation.uri http://www.blackwell-synergy.com/doi/pdf/10.1111/j.1745-4581.2005.00016.x en
dc.rights The definitive version is available at www.blackwell-synergy.com en
dc.subject Protein en
dc.subject Rapid en
dc.subject Food service en
dc.subject Cross-contamination en
dc.subject Food en
dc.subject Safety en
dc.title Semi-quantitative evaluation of protein residues in foods using the FLASH™ rapid cleaning validation method en
dc.type Article (author version) en
dc.date.published 2005 en
dc.citation.epage 147 en
dc.citation.issue 3 en
dc.citation.jtitle Journal of rapid methods and automation in microbiology en
dc.citation.spage 135 en
dc.citation.volume 13 en
dc.contributor.authoreid daveolds
dc.contributor.authoreid dfung
dc.contributor.authoreid shanklin

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