Effectiveness of triple washing in removing gluten from surfaces and utensils in domestic kitchens
DOI:
https://doi.org/10.5902/2236583486469Keywords:
celiac disease, gluten, protein, removal, ELISA testAbstract
Celiac Disease (CD) is a chronic immune-mediated enteropathy of the small intestine, manifested when there is an exposure to gluten. One of the problems faced by celiacs is cross-contamination by gluten on utensils and surfaces when preparing meals where gluten is or has been handled. Brazilian groups of celiacs on social networks recommend the triple wash for cross-contamination. Therefore, the aim of the study was to analyze the effectiveness of homemade cleaning to remove gluten from surfaces and kitchen utensils. The performed technique consists of three steps. First stage: clean all surfaces and utensils with detergent and water using a new sponge, rinse with a disposable cloth and water. Second stage: cleaning with a second sponge and vinegar and salt solution (3%), with a rinse using a disposable cloth and water. Third stage: 70% alcohol with the aid of a paper towel. The sandwich enzyme-linked immunosorbent assay (ELISA) was used to analyze gliadin in swab samples. Carrying out the three stages of hygiene, it is possible to satisfactorily remove the gluten, leaving the surfaces and utensils with less than 10 ppm of the protein. Therefore, the triple wash is effective to remove gluten cross-contamination.
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