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Allergen Testing Allergen Test Method Performance Evaluation – ISO 5725 CompliantAOAC 2006.09 Tree Nut Residue Detection in Confectionery SamplesAOAC 2010.03 Based Egg Protein Detection in Processed FoodsAOAC 2012.01 Shellfish Allergen Testing in Ready MealsAOAC 2014.02 Lupin Allergen Presence Test in Bakery FillingsAOAC 2015.01 Detection of Celery Residues in Mixed SpicesAOAC 2017.13 Casein Detection in Vegan-Labeled ProductsAOAC 2019.01 Rapid Lateral Flow Allergen Verification ServiceAOAC 2020.05 Multi-Allergen Screening in Ready-to-Eat FoodsAOAC 991.19 Egg Allergen Validation in Powdered Food IngredientsAOAC Method Development for Emerging Food AllergensAOAC Method-Based Peanut Allergen Detection in Processed FoodsAOAC Performance-Tested Gluten Detection in BeveragesAOAC Standard Method for Allergen Cross-Contact VerificationAOAC-Certified Milk Allergen Residue Detection in BeveragesAOAC-Validated Mustard Protein Detection in Curry PastesAOAC/ISO Joint Approach for Egg Allergen Residue ConfirmationCross-Contamination Monitoring for Tree Nut Allergens – ISO 17025Crustacean Allergen Tracing in Mixed Seafood Products – ISO 17025Crustacean Protein Detection in Mixed Cuisine Using ISO MethodEgg Allergen Quantification Using PCR as per AOAC 2020 GuidelinesELISA Milk Allergen Detection in Savory Snacks – ISO Standard-BasedELISA Validation of Soy Allergen Threshold Levels per AOACELISA Verification of Hazelnut-Free Product Claims – ISO 22000ELISA-Based Milk Allergen Analysis According to ISO StandardsEN 12469 Air Sampling for Allergen Particle ContaminationEN 13697 Validation of Cleaning for Allergen Residue RemovalEN 15633 Mustard Residue Detection in Processed SaucesEN 15763 Gluten Detection Testing in Bakery ProductsEN ISO 21415 Wheat Allergen Test in Multigrain ProductsEN ISO 21527 Quantitative Yeast and Mold Allergen Risk TestingEN ISO 7218 Quantitative Testing for Sesame Seed AllergensFood Industry Validation of Allergen Testing Kits per AOACFood Matrix-Specific Egg Allergen Testing – AOAC-AccreditedFood Surface Swab Testing for Allergens – ISO 18593 BasedGluten Quantification in Beverages Using AOAC 2012.01Gluten-Free Certification Testing via AOAC and ISO HarmonizationHazelnut Allergen Confirmation in Bakery Items via AOAC PCRHazelnut DNA Tracing in Chocolate per AOAC SMPRsHazelnut Residue Detection via PCR Following AOAC Official MethodsISO 11290 Cheese Product Testing for Undeclared Milk ProteinISO 11866 Gluten-Free Certification Support TestingISO 11866-Aligned Testing for Allergens in Plant-Based ProductsISO 14573 Soy Protein Identification in Snack FoodsISO 15214 Compliant Egg Allergen Testing in MayonnaiseISO 15214 Milk Allergen Analysis for Infant Food ProductsISO 17025 Accredited Allergen Testing for Food ProductsISO 17025 Accredited Peanut Allergen Quantification TestISO 18593 Surface Swab Allergen Monitoring in Food Production LinesISO 19036 Dairy Allergen Quantification in Chocolate ProductsISO 19036 Guidelines for 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MethodMilk Allergen Residue Analysis in Ice Cream by AOAC TechniquesMilk Protein Allergen Testing in Chocolate Using ISO ELISA StandardsMilk Protein Detection in Dairy Alternatives – ISO Validated MethodMustard Allergen Detection in Spices by ISO-Compliant ELISAMustard Allergen Identification in Sauces – ISO/TS 19657 ApproachMustard Allergen Testing in Processed Meats Using AOAC ProtocolPCR Confirmation of Gluten-Free Claims Using AOAC TechniquesPCR Screening of Tree Nut Allergens in Granola Products – AOACPCR-Based Detection of Crustacean Allergens as per AOAC MethodsPCR-Based Identification of Sesame Protein in Ready MealsPeanut Allergen Threshold Quantification in Baby Food per AOACQuantitative Analysis of Lupin in Processed Foods – ISO AlignedQuantitative Peanut Allergen Testing in Snacks – ISO AccreditedRapid Allergen Screening in Food Facilities – AOAC/ISO IntegrationRapid Multiplex Allergen Testing System Aligned with ISO 16140Rapid Screening of Milk Allergens in Infant Food per 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Peanut Residue Swab Testing in Equipment - ISO 18593 Compliant Laboratory Testing Service

The Peanut Residue Swab Testing in Equipment ISO 18593 Compliant laboratory testing service provided by Eurolab is governed by a range of international and national standards. These standards ensure that the test is conducted in accordance with established protocols, ensuring accuracy, reliability, and compliance.

International Standards

  • ISO 18593:2016 - Peanut Residue Swab Testing in Equipment

  • ASTM E1619-19 - Standard Practice for Evaluating Cleaning Effectiveness of Food Contact Surfaces by Swabbing

  • EN 16507:2020 - Food contact materials and articles Materials for food contact, Part 1: Specifications for the designation of types of plastic materials and their processing conditions

  • TSE ISO 18593:2016 (Turkish Standard) - Peanut Residue Swab Testing in Equipment

    • National Standards

  • US FDA 21 CFR 110.40 - Cleaning and sanitizing equipment and utensils

  • EU Regulation (EU) No 1935/2004 - Food contact materials and articles

  • Australia New Zealand Standard AS/NZS 4026:2017 - Food contact materials and articles

    • Standard Development Organizations

    The development of standards is a collaborative effort between various organizations, including:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • These organizations work together to develop, review, and update standards to ensure they remain relevant and effective.

    Standard Evolution

    Standards evolve over time as new research and technologies become available. This ensures that the testing service remains up-to-date with industry developments.

    Relevant Standard Numbers and Scope

  • ISO 18593:2016 - Peanut Residue Swab Testing in Equipment (Scope: The test is applicable to food contact surfaces made of plastic, ceramic, glass, and metal)

  • ASTM E1619-19 - Standard Practice for Evaluating Cleaning Effectiveness of Food Contact Surfaces by Swabbing (Scope: The standard provides a method for evaluating the cleaning effectiveness of food contact surfaces)

    • Standard Compliance Requirements

    Different industries have specific compliance requirements for peanut residue swab testing in equipment:

  • Food processing and manufacturing

  • Beverage manufacturing and packaging

  • Pharmaceutical and medical device industry

    • It is essential to ensure that all relevant standards are met to maintain compliance.

    The testing service provided by Eurolab is designed to meet the requirements of these international and national standards. Our laboratory is equipped with state-of-the-art equipment, and our personnel are qualified and certified to conduct the test in accordance with established protocols.

    The Peanut Residue Swab Testing in Equipment ISO 18593 Compliant testing service is essential for various industries to ensure compliance with regulations and maintain product safety. This section will outline the business and technical reasons for conducting this test.

    Why is this specific test needed and required?

  • Food contact surfaces must be free from peanut residue to prevent contamination

  • Compliance with regulatory requirements ensures consumer safety and confidence in food products

  • The test helps identify potential sources of contamination, enabling corrective actions

    • Business and Technical Reasons

    Conducting peanut residue swab testing in equipment provides numerous benefits:

  • Ensures compliance with regulatory requirements

  • Prevents contamination and product recalls

  • Maintains consumer trust and confidence in food products

  • Supports innovation and research development

    • Consequences of Not Performing this Test

    Failure to conduct peanut residue swab testing in equipment can lead to:

  • Non-compliance with regulations, resulting in penalties or fines

  • Product contamination, leading to recalls and loss of customer trust

  • Negative impact on brand reputation and business operations

    • Industries and Sectors Requiring this Testing

    This testing is essential for various industries, including:

  • Food processing and manufacturing

  • Beverage manufacturing and packaging

  • Pharmaceutical and medical device industry

    • Risk Factors and Safety Implications

    Failure to conduct peanut residue swab testing in equipment can result in serious safety implications, including:

  • Consumer health risks due to contamination

  • Product liability claims and recalls

  • Negative impact on business reputation and operations

    • Quality Assurance and Quality Control Aspects

    Conducting peanut residue swab testing in equipment is a critical quality control measure that helps ensure product safety and compliance with regulations.

    This section will provide a detailed explanation of the test conditions, methodology, and procedures for conducting Peanut Residue Swab Testing in Equipment ISO 18593 Compliant testing service.

    Testing Environment Requirements

    The testing environment must meet specific requirements:

  • Temperature: 20 5C

  • Humidity: 40-60

  • Cleanliness: The equipment must be free from contamination and debris

    • Test Procedure

    1. Sampling: A swab is taken from the food contact surface.

    2. Extraction: The swab is extracted in a solvent, such as methanol or acetonitrile.

    3. Analysis: The extracted sample is analyzed using high-performance liquid chromatography (HPLC) or gas chromatography-mass spectrometry (GC-MS).

    4. Data analysis: The results are compared to the standard limit for peanut residue.

    Test Report

    The test report will include:

  • Test method and procedures

  • Sampling and extraction details

  • Analytical results, including limits of detection and quantification

  • Conclusion and recommendations

    • Need help or have a question?
    Contact us for prompt assistance and solutions.

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