Resumen de Development of a Method for Evaluating Floor Dry‐Cleanability from Wheat Flour in the Food Industry
F. Barreca, G.D. Cardinali, E. Borgese, M. Russo
Many productive processes are characterized by inadequate protocols of sanitation that increase the possibility of proliferation of microbial contaminants, especially on surfaces. The use of this method for evaluating the degree of floor cleanability in agri‐food companies is important not only to reduce the risk of contamination of products, but also to provide companies with a tool to identify critical issues. The method is based on the usage of bicinchoninic acid assay (BCA) in a solution at a 1:50 ratio of Cu2+/BCA, which is ideal for detecting the amount of proteins contained in wheat flour residues on industrial flooring. Spectrophotometric analysis allowed identifying maximum absorbance values at 562 nm for different protein concentrations, although the construction of a regression function led to the definition of the intervals of evaluation corresponding to different degrees of cleanliness from residues of wheat flour. The results of the absorbance curves, obtained by applying the proposed evaluation method to 6 tiles commonly used in agri‐food buildings, showed the clear persistence of food material on 2 tiles with surface relief. In particular, such tiles showed a higher presence of proteins, with a level of contamination 440% higher. Furthermore, a robotic system was designed to standardize the cleaning method commonly employed in agri‐food companies to remove solid particles from flooring.
