Allergens in food: management and control

Introduction

In the modern world, the problem of food allergies is becoming more and more relevant. According to the World Health Organization, about 2-3% of the adult population and 5-8% of children suffer from food allergies. Therefore, the importance of managing allergens in foods cannot be overemphasized. Food manufacturers play a key role in ensuring the safety of allergy sufferers, because the health of millions of people depends on their responsibility.

Main types of allergens

Allergens are substances that cause an allergic reaction in humans. They can be of various nature, but the most common are food allergens. Among them stand out:

1. peanuts and their products;
2. aspartame and aspartame-acesulfame salt;
3. mustard and products of its processing;
4. sulfur dioxide and sulfites, if their total content is more than 10 milligrams per kilogram or 10 milligrams per liter in terms of sulfur dioxide;
5. cereals containing gluten and their derivatives;
6. sesame and its products;
7. lupine and its products;
8. shellfish and their derivatives;
9. milk and its derivatives (including lactose);
10. nuts and their products;
11. crustaceans and their products;
12. fish and products of its processing (except for fish gelatin used as a base in preparations containing vitamins and carotenoids);
13. celery and its derivatives;
14. soybean and its derivatives;
15. eggs and their products

Management of allergens in the production process

Allergen risk analysis

Effective allergen management requires a risk analysis to assess the likelihood of allergens in both raw materials and finished products at each stage of the manufacturing process. It is important to consider the presence of allergens not only in the main components, but also in the materials used for the maintenance and cleaning of equipment and installations. Potential sources of allergens may include raw materials, including processing aids, as well as equipment, utensils, and chemicals used in the cleaning and maintenance process. All these factors should be taken into account when analyzing risks and developing appropriate allergen management measures.

Control of allergens in the environment

The control of allergens in the environment is also an important part of allergen management. In this context, it is necessary to analyze the presence of allergens in materials used in the maintenance and cleaning of plants and equipment. In addition, to ensure the effectiveness of the cleaning program, checks should be carried out regularly.

Allergen Cross-Contamination Prevention

One of the main problems in allergen management is cross-contamination. This happens when an allergen is introduced into a product that did not originally contain it. To prevent this, cross-contamination risks should be assessed and appropriate label verification procedures implemented.

A few examples of allergen cross-contamination:

1. Peanut allergen contamination in a chocolate production line
   Prevention Measure: Segregate areas and use barriers to prevent peanut products from coming into contact with other candies. Regular cleaning and disinfection of equipment.
2. Gluten contamination on a gluten-free production line.
   Prevention measure: Identification and evaluation of sources of gluten in the workplace. Strict cleaning and sanitation procedures to prevent contamination of gluten-free products. Bright labeling on packaging and staff training.
3. Milk allergen contamination in the production of lactose-free milk.
   Prevention measure: Separate lines and equipment for lactose-free milk with thorough cleaning. Monitoring and analysis of product samples. Staff training.
4. Seafood contamination on a plant food production line.
   Prevention Measure: Strict cleaning and sanitation procedures. Use of separate equipment. Regular audits and labeling checks.

In general, allergen cross-contamination can be reduced by physical flow separation, time separation, baffles, airflow control systems, dust control systems, and other means.

Development of hypoallergenic products and prevention of food allergies.

In food production, allergens contained in chemicals used as raw materials play an increasing role. The problem of allergic reactions is gaining recognition, and research is currently underway to develop hypoallergenic products and methods to prevent food allergies.

Research is focused on various food processing methods that can reduce food allergenicity, such as high pressure, heat treatment, and enzymatic hydrolysis. For example, boiling peanuts for a long time allows you to gradually reduce its allergenicity.

Research is also underway to create hypoallergenic products from wheat and eggs. However, it should be noted that the development and production of hypoallergenic products is at an early stage, and more research is needed in this area.

Training and awareness

Education and awareness of staff are key factors in allergen management. Employees must be aware of the risks associated with allergens and know how to handle materials containing allergens.

Labeling food products and indicating allergens

Meaning of labeling for allergy sufferers

Food labeling plays an important role in communicating the presence of allergens and helping people with food allergies to avoid potentially harmful foods. However, there is a risk of allergen cross-contamination in manufacturing facilities when the allergen is transferred from one product to another. In this regard, the labeling of products that may contain allergens due to cross-contamination becomes critical.

Manufacturers may use special labels to indicate the presence of allergens. For example, a manufacturer's orange label may be applied to raw materials containing allergens, while purple or green labels may indicate the presence of dairy or soy allergens, respectively. Also on the finished product may be the inscription "Contains allergens."

Allergen labeling legislation and requirements for food products vary by country. Most regulations focus on intentionally added allergens, but do not always take into account the accidental addition of allergens known as cross-contact allergens.

In general, food allergen labeling is an important means of ensuring food safety and consumer protection. It helps people with food allergies avoid foods that can cause an allergic reaction and provides clarity about the content of the product. However, labeling effectiveness depends on proper allergen management at manufacturing facilities, including risk analysis, environmental allergen control, cross-contamination prevention, and staff training.

Marking verification procedures

Internal allergen label compliance checks, as well as audits and controls, are an important part of allergen management in accordance with the law. Food manufacturers and suppliers should conduct regular checks to ensure that label information is accurate and not misleading to consumers.

For example, label verification procedures may include:

• Checking against the ingredient list to ensure all allergens such as gluten-containing cereals, shellfish, eggs, fish, peanuts, soybeans, milk, and tree nuts are explicitly listed.
• Analyzing the concentration of sulfites in a product to ensure they are listed in the ingredient list at 10 ppm or higher.
• Checking the use of standard symbols and language conventions to ensure that allergen information is understandable.
• Checking compliance with nutritional supplement labeling and listing of ingredients by functional class and specific INS (International Food Additives Coding System) name or number.

Conducting regular checks and audits helps to detect and correct any inconsistencies or errors in allergen labeling, ensuring the accuracy of information on product labels.

The importance of clear and understandable information

Clear information on food labels is important for consumer safety, especially for people with food allergies. The law requires the use of standard symbols and symbols to make it easier to understand the presence of allergens.

If the name of a single-ingredient food product clearly states the presence of an allergen, then it is not necessary to declare the allergen on the ingredient list. On the other hand, if the food product contains more than one ingredient, the name of the allergenic substances must be indicated in the list of ingredients.

It is recommended to use one or more of the following ways to disclose the presence of allergens in a product:

• Using a statement such as "Contains _____________" filled in with the food allergens listed (e.g. Contains soy and milk).
• Usage in ingredient declarations in brackets after the ingredient name or class name that identifies the allergens present in the ingredient (e.g., "natural flavor (peanut and soy)", "whey (milk)", "mackerel" (fish)".
• Using a name on the ingredient declaration that identifies the presence of the allergen, such as "natural peanut flavor", "egg white powder", "peanut butter".
• Using bold or other emphasis in ingredient declarations or allergy claims in close proximity to ingredient declarations.

For example, under amendments to the Food and Drugs Regulation, an additive constituting an ingredient in a food must be listed both by its functional class and by its specific name or INS number. Examples of such labeling might be: "Preservative (benzoic acid)" or "Preservative (E 210)".

It is also important that information about the expiration date is understandable and accessible to consumers. The Amendment Regulation provides flexibility in labeling the expiration date, allowing the day, month, and year to be specified in any order. For example, the day can be indicated by the words "DD", "dd", "D" or "d" in English inscription and "日" in Chinese, the month can be indicated by the words "MM", "mm", "M" or "m" in English inscription and "月" in Chinese, and the year can be indicated by the words "YY", "yy", "Y" or "y" in the English inscription and "年" in Chinese.

Such measures ensure the clarity and comprehensibility of information on product labels and contribute to the safety of consumers, especially those who have food allergies or sensitivities to certain ingredients.

Hazard analysis and preventive measures

Hazard Analysis

Allergen hazard analysis involves identifying potential hazards and assessing risks and impacts on consumers. This is an important step in the allergen management process. In Russia and Europe, as in many other countries, there are strict rules and regulations regarding the labeling of allergens on food. This helps consumers suffering from food allergies to avoid foods that may cause an allergic reaction.

Preventive Allergen Control

Preventive allergen control measures include the development and implementation of control measures aimed at preventing product contamination with allergens. This may include measures to control raw materials, the manufacturing process, equipment and personnel. In Europe, for example, the European Food Safety Authority (EFSA) plays a key role in assessing food allergen risks and developing guidelines for industry and regulators.

Testing and quality control

The role of allergen testing in foods

Allergen testing in foods plays a critical role in allergen management. It ensures the safety of foods for consumption, especially for people with food allergies. Through testing, consumers can avoid foods that can cause an allergic reaction.

Testing and quality control methods

Testing and quality control methods may vary by product type and allergen. In Europe, for example, various methods and technologies are used to detect and quantify allergens in food. This may include the use of immunochemical methods such as enzyme-linked immunosorbent assay (ELISA) and molecular biology methods such as polymerase chain reaction (PCR).

The Importance of Independent Laboratory Testing

Independent laboratory testing plays an important role in confirming allergen test results. They provide an additional layer of confidence in the accuracy and reliability of test results. This is especially important in the context of ensuring food safety and protecting consumers from potentially dangerous allergic reactions.

Conclusion

Managing allergens in food products is an important task for food manufacturers. This requires a comprehensive approach that includes risk analysis, allergen control, personnel training, product labeling, hazard analysis, preventative measures and product testing. All of these measures together help ensure food safety for consumers with food allergies and improve consumer trust in the brand.

Managing allergens is not only a matter of compliance with the law, but also an important part of corporate social responsibility. Food manufacturers should strive to ensure that their products are safe for all consumers, including those who suffer from food allergies.

In conclusion, the management of allergens in food is a complex but important task. It requires knowledge, attention to detail and constant learning. But the results are worth it: safe products, consumer trust and a successful business.