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A Simple Qualitative Method for Detecting Cleanliness of Food Contact Surfaces
M E Anderson1, H E Huff1, R T Marshall1
1U.S. Department of Agriculture, Agricultural Research Service, Bioengineering Research Unit and Department of Food Science and Nutrition, University of Missouri, Columbia, Missouri 65211.
Abstract:
Two tests were developed for detecting protein on food contact surfaces. Wetted swabs rubbed over surfaces on which 3 μg of protein was dried became visibly blue when reacted with Folin's test reagents. Wetted Chemstrips, available to test for protein in urine, became visibly colored on rubbing on surfaces with 0.25 μg of protein. Sensitivity of the tests varied with type of protein.
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