Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.581874
Title: Allergen proteins on surfaces
Author: Al-Shabib, Nasser Abdlatif
Awarding Body: University of Leeds
Current Institution: University of Leeds
Date of Award: 2012
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Abstract:
Cleaning of processing equipment in the food industry and of surfaces in catering and domestic environments is a key issue in prevention of accidental exposure of individuals with a food allergy to allergens. Ovomucoid was adsorbed onto different surfaces (stainless steel, formica and glass) in various amounts for different periods of time. Generally, when ovomucoid was in contact with any of the surfaces, more protein remained on the surface (as determined using the Bradford method) and more immunoreactivity remained (as determined by ELISA) when more protein was put on the surface or when it was left for a longer time. Ovomucoid adsorbed onto stainless steel and formica yielded higher protein remaining and immunoreactivity than was observed for the glass surface. Ovomucoid was heated in phosphate-buffered saline (pH 7.4) at different temperatures for 10 min, and heated in different aqueous solutions for various times, and also heated on different surfaces for various times. The results indicated that different antibody-based methods had different sensitivities in detecting the heated ovomucoid. When using one particular immunoassay, the immunoreactivity of ovomucoid increased rapidly after heating in water whereas immunoreactivity declined after heating in alkaline buffer (pH 10). Ovomucoid appeared more immunoreactive when dissolved in PBS (pH 7.4) and heated on a stainless steel surface. Isolated ovomucoid and ovomucoid within a model food mixture were adsorbed onto different surfaces until dry at ambient temperature before investigating removal of ovomucoid using different cleaning solutions. In general, NaOH and HCI solutions were more effective for removal of ovomucoid from surfaces even though some ovomucoid still remained on some surfaces. Isolated ovomucoid and ovomucoid present within a food mixture behaved differently as regards removal from different surfaces. To our knowledge, this is the first time that antibody-based methods have been applied for the detection of ovomucoid adsorbed onto different surfaces under various conditions. The results obtained suggest that food processors need to be aware of specific problems generated by particular food matrices and the type of surfaces and processes involved. False assurance will be given with the use of inappropriate, non-validated immunoassays such as those available commercially as 'Swab' tests. A greater understanding of antibody-protein interaction after processing of a protein is required.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.581874  DOI: Not available
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