Development of a Method for Evaluating Floor Dry-Cleanability from Wheat Flour in the Food Industry.

Many productive processes are characterized by inadequate protocols of sanitation that increase the possibility of proliferation of microbial contaminants, especially on surfaces. The use of this method for evaluating the degree of floor cleanability in agri-food companies is important not only to reduce the risk of contamination of products, but also to provide companies with a tool to identify critical issues. The method is based on the usage of bicinchoninic acid assay (BCA) in a solution at a 1:50 ratio of Cu /BCA, which is ideal for detecting the amount of proteins contained in wheat flour residues on industrial flooring.