抄録
To maintain sanitary conditions for tableware in school lunch facilities, residual starch testing using iodine and residual fat testing using curcumin fluorescence are carried out in order to confirm the cleanliness of the tableware.
In the present study, I propose a new method which combines the swab method and the immunochromatographic test kit method of identifying the presence of food allergen residue.
After washing egg-soiled tableware in various ways, we used an immunochromatographic test kit to test whether food allergen residue was present.
