Any recommendation for sulfite strip or kit for testing food contact surfaces?
Hi everyone,
we have a new ingredients that has sulfite in it. Although it was declared in their specification sheet that it is less than 10ppm.
we dry clean the wrapping line between to products run. Just to make sure and to be safe for allergen management requirements, would you think getting a sulfite strip to test food contact surfaces or a sulfite kit would be good to verify cleaning before start another product run? (manufacturing bakery product)
I would appreciate your opinion for sulfite strip or kit.
I wouldn't bother honestly
the ingredient has 10 ppm, what does that equate in your actual finished good? 0.00000001ppm?
Do the math and base your program on that
Also, my fast search shows that the kits or strips cannot detect anything lower than 10 ppm
I wouldn't bother honestly
the ingredient has 10 ppm, what does that equate in your actual finished good? 0.00000001ppm?
Do the math and base your program on that
Also, my fast search shows that the kits or strips cannot detect anything lower than 10 ppm
Thank you Scampi for your comment. for my curiosity, would you think the sulfite test strip as below link will work if I use it in food contact surfaces after cleaning? i know if sulfite is less than ppm it won't show, but if it's above 10ppm, does the strip show?
doesn't look like it
"Instructions: Immerse the test strip into the solution and swirl 3 times. Remove the strip and compare to the color chart after 15 seconds. NOT recommended for red wine (color pigments in the wine cause interference with the strip). NOT recommended for people with a sulfite sensitivity / allergy to test for allergens (the strips are not sensitive enough to detect the low level of free sulfites). Most food items EVEN IF THEY SAY MAY CONTAIN SULFITES, are below this strips detection limit as most sulfites are 'bound' not 'free'."
I will point you back to the ppm level in your finished product, I think you're overthinking your process
If you've only got 0.0001ppm (as an example) in your finished good, then you perform a full clean, even if there are residual sulphites present, the amount would be so low, it's essentially undectable
Better to spend this energy on managing the raw ingredient (batch control) then at the back end
The usual method for sulphite at level discussed is Monier-Williams but will need a lab facility.
The strip will tell you if you are in the right "ball-park" but not reliably whether meeting the specific standard.
Charles and Scampi are giving you good info. IMO
The strip is worthless & Your risk is very low.
Have the product produced after the sulphite containing product tested by a lab if it makes you feel better. The risk is pretty close to nonexistent.