Abstract
Using an egg white allergen model prepared on the top plate of a stainless steel wagon, the effect of various test waters (distilled water, strongly acidic hypochlorite water, slightly acidic hypochlorite water, and strongly alkaline electrolyzed water) on removal of allergen was tested. After spreading 20 mL of each test water evenly on the egg white allergen model and standing for 3 minutes (immersion treatment), the entire amount of mixture was wiped off with a paper towel and checked for residual egg white allergen by immunochromatography. As a result, distinct allergen residues were observed in the treatment with respective distilled water and strongly alkaline electrolytic water, but in the case of each hypochlorite water, the residues were found to decrease in accordance with the effective chlorine concentration of test water. After that, it was necessary about 8 times of wiping with a cloth moistened with distilled water for the egg white allergen to become negative, whereas it took much less wiping times with hypochlorite water and strongly alkaline electrolyzed water, respectively. These results were found to be reproducible regardless of the experience and skills of the operator. These results indicate that electrolyzed water (hypochlorite water and strongly alkaline electrolyzed water) is effective in removing egg white allergens.
