Innovative technology for the inactivation of allergenic compounds on component surfaces of a prototype processing line for the manufacture of products with controlled allergenicity

• Autorzy: Półtorak Andrzej , Bińkowska Weronika , Pogorzelski Grzegorz , Szpicer Arkadiusz , Onopiuk Anna , Wojtasik-Kalinowska Iwona , Wierzbicka Agnieszka

Identyfikatory

DOI

10.2478/agriceng-2025-0014

Warianty tytułu

PL

Innowacyjna technologia inaktywacji związków alergennych z powierzchni elementów prototypowej linii do produkcji wyrobów o kontrolowanej alergenności

• Języki publikacji: EN

Abstrakty

EN

The study aimed to develop and validate effective procedures for cleaning and allergen deactivation in a prototype processing line for crispcoated meat products. Reliable cleaning methods are critical for ensuring food safety and preventing cross-contamination when conventional and allergen-controlled products are manufactured on the same line. Critical points along the processing line were identified through preliminary assessments. At these points, allergen residues were monitored using immunoassay-based tests targeting major food allergens, including gluten, soy, milk, nuts, sesame, and others. Several cleaning procedures were compared with regard to their ability to eliminate allergenic proteins from equipment surfaces. Lower-concentration protocols proved inadequate, particularly in high-risk areas such as cutting, mixing, and cooling zones. In contrast, the optimized procedure achieved complete removal of allergens at all critical points. This outcome was further confirmed during validation trials involving thirty pilot production batches, where no allergenic proteins were detected in environmental swabs or final products. The results demonstrate that carefully designed cleaning strategies can enable dual use of processing lines for both standard and allergen-controlled products. The validated procedure offers a cost-effective and practical solution for the food industry, supporting compliance with regulatory requirements and improved consumer safety.

PL

Celem badania było opracowanie i walidacja skutecznych procedur mycia i dezaktywacji alergenów w prototypowej linii do produkcji wyrobów mięsnych w chrupkiej otoczce. Niezawodne metody czyszczenia mają istotne znaczenie dla zapewnienia bezpieczeństwa żywności i zapobiegania zanieczyszczeniom krzyżowym, szczególnie wówczas gdy na tej samej linii wytwarzane są produkty konwencjonalne i produkty z kontrolowaną zawartością alergenów. Punkty krytyczne na linii produkcyjnej zidentyfikowano poprzez wstępną ocenę procesu dezaktywacji zwiazków alergennych. W tych punktach monitorowano pozostałości alergenów za pomocą testów immunoenzymatycznych ukierunkowanych na główne alergeny pokarmowe, w tym gluten, soję, mleko, orzechy, sezam i inne. Porównano wybrane procedur mycia pod kątem ich zdolności do eliminowania białek alergennych z powierzchni urządzeń. Procedury o niższych stężeniach środków dezaktywujących okazały się niewystarczające, szczególnie w obszarach wysokiego ryzyka, takich jak strefy rozbioru, łaczenia składników oraz chłodzenia. Zoptymalizowana procedura pozwoliła na całkowite usunięcie alergenów we wszystkich punktach krytycznych. Wynik ten został potwierdzony podczas badań walidacyjnych obejmujących trzydzieści pilotażowych partii produkcyjnych, w których nie wykryto białek alergennych w wymazach z powierzchni lini jak również w gotowych produktach. Badania wskazują, że odpowiednio opracowane strategie dezaktywacji zwiazków alergennych pozwalają na wykorzystanie linii produkcyjnych, zarówno do wytwarzania produktów standardowych, jak i tych z kontrolowaną alergennoscią. Zwalidowana procedura oferuje ekonomiczne i praktyczne rozwiązanie dla przemysłu spożywczego, zapewniając zgodność z regulacyjnymi prawnymi i zwiekszając bezpieczeństwo konsumentów.

Słowa kluczowe

EN

allergen management; food processing hygiene; cleaning in place; CIP; allergen removal; poultry processing

PL

kontrola alergenności; higiena przetwórstwa żywności; system mycia CIP; dezaktywacja związków alergennych; produkcja wyrobów drobiowych

• Wydawca: Polskie Towarzystwo Inżynierii Rolniczej
• Czasopismo: Agricultural Engineering
• Rocznik: 2025
• Tom: Vol. 29, No. 1
• Strony: 229--247
• Opis fizyczny: Bibliogr. 31 poz., rys., tab.

Twórcy

autor

Półtorak Andrzej

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0002-6482-5904

autor

Bińkowska Weronika

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0002-6378-2471

autor

Pogorzelski Grzegorz

• Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland

• https://orcid.org/0000-0003-3443-4571

autor

Szpicer Arkadiusz

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0001-8817-7342

autor

Onopiuk Anna

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0002-9861-606X

autor

Wojtasik-Kalinowska Iwona

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0002-9056-7777

autor

Wierzbicka Agnieszka

• Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776, Warsaw, Poland

• https://orcid.org/0000-0002-5770-4573

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