Allergen: I'm an SQF Practitioner in the middle of validating our Allergen Control and Cleaning and Sanitation pre-requisites for a dry mix manufacturer. Due to our dry manufacturing environment and dry finished product (well below aw<0.80) we are primarilly a "dry clean" facility. We avoid the un-necessary introduction of moisture into our facility/finished products so as to minimize harmful microbial growth. Therefore, we recently developed more stringent equipment dry clean procedures for alleregn control. After conducting our "dry allergen cleans" we took 1 lb samples from the proceeding batch (which did not contain the allergen being tested for) and sent them out to a certified lab for analysis. The test results came back negative for Walnuts/Pecans but the other results revealed the following levels as present...
Egg-6.0 ppm, Casein- >13.5 ppm, and Soy-18 ppm.
My question is what levels of these allergens, egg, milk,soy will cause a reaction that is considered a threat to public health?
Also, does anyone have scientific information (peer reviewed journals) as to what levels of egg, milk and soy will generally cause allergic reactions in humans?
Trace
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