Surface Testing

For facilities that produce both “traditional” (read: full of wheat, barley, or rye) and gluten-free items, ensuring that the manufacturing environment is free from gluten contamination on environmental surfaces is a top concern. GlutenTox Pro, Pro Surface, and Sticks gluten test kits can detect gluten on working surfaces and equipment as an essential step in the control of gluten in the manufacturing and commercial kitchens.

Test surface for gluten

GlutenTox Pro Surface is designed to test surfaces for gluten contamination and comes with everything you need to conduct fifty environmental tests. For facilities that test ingredients and surfaces, both GlutenTox Pro and GlutenTox Sticks can test surfaces in addition to foods and beverages. The procedure is identical across test kits, however GlutenTox Sticks require some additional equipment: a pipette to measure 100µ of dilution solution, and a microwell plate (disposable plates are included with the kit) or 1.5mL tube to put the dilution solution and test strip into. No equipment is required to test surfaces for gluten with GlutenTox Pro or GlutenTox Pro Surface.

What is the level of detection for surface tests?

Although it’s tempting to assign a ppm value for surface testing, this is technically impossible: after all, no one is eating the counter tops! Instead, surface gluten is measured in nanograms per square centimeter. The ppm value of a food that comes into contact with the surface would vary based on variables like volume (a little ball of dough or a big one?) and texture (dough vs an already-baked cookie?)

With GlutenTox, a negative surface test indicates that if a kilogram of absolutely gluten-free dough were kneaded on the surface, the dough would have <1 ppm gluten.

Check out our illustrated video guide for testing surfaces for gluten contamination: