Reading Scientific Services (RSSL) is carrying out a study to assess the effectiveness of cleaning techniques for the removal of allergens from food contact surfaces and catering appliances
Working alongside the Anaphylaxis Campaign, it's a study that could throw light on the risks that vulnerable consumers face when eating out.
It should provide valuable guidance to caterers about best practice when cleaning their kitchens.
"The risk of cross contamination from a poorly cleaned surface or implement is something that concerns severely allergic individuals," says Simon Flanagan, head of RSSL's Routine Analysis and Allergens Services.
"We aren't suggesting that caterers aren't trying to clean up properly".
"But we are trying to plug a knowledge gap".
"Very little is known about the effectiveness of different cleaning techniques on the removal of these highly tenacious allergenic proteins".
"If an allergen on a chopping board, for example, is not properly removed by washing up, then there is a risk of cross contamination that could leave some customers vulnerable." RSSL's laboratories will be testing the tenacity of a range of allergens in a variety of different situations, and hopes to have its results in time for National Allergy Week, 15-19 May 2006.
Alongside testing for allergens, RSSL routinely advises food manufacturers on strategies for preventing cross contamination in the production environment.
