IAFP 2009 Program Book and Abstract Book - AB133

450 to 550, and 900 to 1,000 ppm active alkalinity, respectively) and two different cleaning solutions (71°C and 90°C) average infeed temperatures with at least 10 s of combined spray and cascade solution dwell time prior to water rinsing. Visual scales measuring degree of residue of wet/dry surfaces were developed to assess typical cleaning inspection protocols. Allergen residues were tested with commercial test kits (Alert Allergen Test Kits, Neogen Corporation, Lansing, MI) in conjunction with the development of a standard curve. Results: In all wash combinations, the level of each potentially allergenic residue was reduced from approximately 1 g protein/100 cm2 to at most 1 µg/100 cm2, thus validating wash procedures for this specific system. A level of 1 µg/100 cm2 or less was defined (in this study) as the complete removal of significant allergen residue. Wet/dry visual residue assessment scales did not always agree with allergen test kit results. Significance: Wash protocols can be demonstrated to provide for the complete removal of allergen residues in a practical sense. A complication in this type of research is the reliance on test kits for the determination of specific allergenic residues, which seem to provide the most robust means of testing cleaning protocols, as well as the continued need for commercially relevant regulatory definitions of significant levels of allergens. P2-80 Building ISO 22000 Compliant Food Safety Systems JEFFERY L. CAWLEY Northwest Analytical, Portland, OR, USA Introduction: The ISO 22000 standard defines a food safety management system. This combines food safety management programs such as HACCP with other functions such as quality, supply chain management, and ingredient and product genealogy. Since most HACCP programs are predominately paper based, the question is how to integrate the food safety function into modern information management systems. Purpose: The purpose of this presentation is to identify the components required for such an integrated food safety/ quality management system, identify the conversion process and provide a road map for implementing an ISO 22000 compliant system. Methods: The method is to review the ISO 22000 standard and to identify existing information management systems which can be integrated to provide a compliant food safety management system. Results: Existing quality information systems can be extended to support HACCP operations and comply with standards-based and regulatory requirements. Such a food safety and quality system can be integrated with supply chain management and genealogy systems to meet the requirements for the food safety management system defined in ISO 22000. In addition to managing the operations, there is greater data integrity and visibility which when combined with analytics and reporting increases food safety performance and responsiveness to food safety incidents. Significance: The road map allows processors to identify the areas where they need to enhance their safety and process management system. By implementing this process it is feasible for food processors to integrate existing process management, genealogy, and tracking systems to build and maintain an ISO 22000 compliant food safety management system. P2-81 Denaturation / Renaturation Kinetics of Staphylococcal Enterotoxin in an Acidulated Food Matrix REGINALD W. BENNETT and Jennifer M. Hait Food & Drug Administration, Division of Microbiology, College Park, MD, USA Introduction: Staphylococcal food poisoning is caused by the ingestion of toxins produced by some strains of Staphylococcus aureus and other strains of staphylococci. In highly acidic environments, denaturation of the toxin can occur, thus destroying the serological activity of the toxin with retention of toxicological activity. Purpose: The detection of the staphylococcal enterotoxin is dependent on the use of classical in vitro serological methods. Denaturated toxin cannot be detected serologically. The general purpose is to renature the toxin so that serological detection can occur. Methods: Five-500 mL batches of tomato juice (TJ) were prepared and labeled TJ + Toxin (TX), pH 4.27 (original pH of product); TJ + TX, pH 3.0; TJ + TX, pH 3.5; TJ + TX, pH 7-8 (positive control) and TJ + no TX (negative control). The batches of TJ, other than the negative control, contained 20 ng each of toxin serotypes A, B, and D per mL of juice. The denaturation and renaturation behaviors of the toxins were monitored by ELISA approximately every two weeks to track serological destruction of toxin in these acidulated environments. Restoration of serological activity was achieved by exposure of the toxin molecule (TJ, pH 4.27; TJ, pH 3.0 and TJ, pH 3.5) to 6.0 to 8.0 M urea + 0.354 g zinc acetate per mL of food product. Results: Toxins in an acidulated matrix resulted in partially or completely denatured states and were renatured with urea and zinc acetate thus making serological identification of the toxin possible. Significance: Environmental stress, such as heat or acidity, as with food processing, alters the antigenic integrity of staphylococcal enterotoxin. Exposure of denatured toxins to renaturants, such as urea and zinc acetate, restores the antigenicity to the toxin so that the toxin can be serologically identified. Human consumption of denatured toxin is a viable approach for the intentional contamination of acidulated foods. P2-82 Rapid Testing of Non-dairy and Mixed Dairy Beverages Using the 3M Microbial Luminescence System (MLS, formerly Cogent) KEN DAVENPORT 3M Microbiology, St. Paul, MN, USA Introduction: ATP testing systems have been used for several years in rapid testing for commercial sterility in Ultra High Temperature (UHT) and Extended Shelf Life (ESL) dairy products. With the increasing prevalence of smoothies, teas, and coffees being blended with dairy products, there are new applications for ATP testing systems in these more complex matrices. Abstract Book — 133 Poster

IAFP 2009 Program Book and Abstract Book

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