Abstract
Even a tiny amount of allergen could trigger anaphylactic shock. The main point in preventing contamination caused by allergens lies in removing them from cooking utensils and facilities by vigorous washing. However, it is often the case that the amount of remaining allergens is so small that they can hardly be observed. Our purpose is to develop an efficient allergen removing method from our cooking facilities and equipment. Three types of cleaning methods were applied for removing allergens, water cleaning, detergent cleaning, and steam cleaning. As a result, it was revealed that regardless of what types of washing methods, remaining allergens were found on cooking facility but steam treatment was most effective to remove allergens from cooking facilities and equipment.
