木製調理器具の食品残渣および食物アレルゲン残存の測定

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タイトル別名
  • Measurements of food residues and food allergen residues of wooden cookware
  • 木製調理器具の食品残渣および食物アレルゲン残存の測定 : 給食施設における活用のための評価
  • モクセイ チョウリ キグ ノ ショクヒンザンサ オヨビ ショクモツ アレルゲン ザンソン ノ ソクテイ : キュウショク シセツ ニ オケル カツヨウ ノ タメ ノ ヒョウカ
  • ―Evaluation for utilization in food service facility―
  • ～給食施設における活用のための評価～

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<p>　The present study was investigated food residues and food allergens on the cookware after cooking. ATP swab test was used to confirm the presence of food residues, and food allergen detection kits for "cow’s milk (casein)” and "wheat” were used to confirm the presence of food allergen residuals. Three types of spatulas, i.e., wooden, silicon, and nylon resin were used as cookware. The dirt of the spatulas was attached by immersing them in a cream soup heated to 80℃. Then the dirty spatula was washed. Food residues of spatula after washing were found on the wooden type, but not on the silicon and nylon resin type. Residuals of both the two food allergens were also found on the wooden type, but not on the silicon and nylon resin type. The present findings presented the importance of avoiding the utilization of wooden cookware in food service facilities.</p>

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