Contribution No. 05-311-J, Kansas Agricultural Experimental Station, Manhattan, KS.
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SEMIQUANTITATIVE EVALUATION OF PROTEIN RESIDUES IN FOODS USING THE FLASH RAPID CLEANING VALIDATION METHOD†
Article first published online: 27 OCT 2005
DOI: 10.1111/j.1745-4581.2005.00016.x
Issue
Journal of Rapid Methods & Automation in Microbiology
Volume 13, Issue 3, pages 135–147, September 2005
Additional Information
How to Cite
OLDS, D. A., FUNG, D. Y. and SHANKLIN, C. W. (2005), SEMIQUANTITATIVE EVALUATION OF PROTEIN RESIDUES IN FOODS USING THE FLASH RAPID CLEANING VALIDATION METHOD. Journal of Rapid Methods & Automation in Microbiology, 13: 135–147. doi: 10.1111/j.1745-4581.2005.00016.x
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Publication History
- Issue published online: 27 OCT 2005
- Article first published online: 27 OCT 2005
- Accepted for Publication June 1, 2005
- Abstract
- Article
- References
- Cited By
ABSTRACT
Cross-contamination 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-prohibitive to restaurant operators. The purpose of this study was to develop an identification protocol for residual proteins on foodservice contact surfaces using rapid chemical detection methods. The FLASH Rapid Cleaning Validation device (BioControl Systems, 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.