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. The GlutenTox line of 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 that surfaces are gluten free. The procedure is identical, 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.

In response to many of our clients who must test difficult-to-reach nooks and crannies, we have also developed a method to test surfaces with GlutenTox using a cotton swab (not provided with the kit; use any cotton-based swab of your choosing). This method is slightly less sensitive than applying the test strip directly to the surface, and can instead detect surface gluten to a minimum level of 5ppm.

Keep in mind that applying a parts per million designation to surface testing is different than food testing: after all, no one is eating the counter tops! The ppm designation indicates the amount of gluten that would be present in a kilogram of absolutely gluten-free dough, after that dough were kneaded on the surface in question.

Check out our illustrated video instructions for testing hard surfaces for gluten contamination, or scroll down for printed guides!

GlutenTox: SurfaceTesting for gluten

Using GlutenTox test kits and a cotton swab can detect 5ppm gluten on environmental surfaces