Food Allergies – Allergen Testing, Labeling and Management

Food allergies affect 220-250 million people worldwide according to the World Allergen Organization (WAO).
 
July 8, 2013 - PRLog -- Food allergies affect 220-250 million people worldwide according to the World Allergen Organization (WAO). Affecting 5-8% of children and 1-3% of adults the prevalence of allergies continues to increase with sensitization rates to one or more common allergens approaching 40-50% amongst schoolchildren (WAO 2011).

Food allergies make consumers’ lives difficult and are potentially fatal. In the USA, it was estimated that food allergies are responsible for 30,000 emergency room visits annually, leading to 2,000 hospitalizations and 200 deaths (WAO 2011).  
More than 160 foods and food additives are known to be able to cause allergic reactions in humans. Essentially harmless, an allergen has the potential to cause an adverse reaction in the human body’s immune system. Effectively, it becomes the food manufacturer’s responsibility to identify allergenic ingredients within their product recipes.

The causes of the increase and spread of allergic reactions have not yet been fully understood. Research, record-keeping and better communication between agencies and countries, combined with better diagnostics have led to more effective detection and faster recognition of allergies.

Major Food Allergens

Food, or food additives, with a high allergenicity (the degree to which a compound is able to trigger an allergic reaction) include: nuts, fish, cow’s milk and pindas (peanuts).

To protect consumers, many countries have identified a range of foods and additives and implemented legislation on their use and labeling to increase customer awareness and reduce risk. In the US, the FDA requires the labeling of eight major allergens: crustacean shellfish; eggs; fish; milk; peanuts; soy; tree nuts, and wheat. Canada, the European Union (EU), Hong Kong, Australia and New Zealand use the same base list but have added further food items.

Managing Allergens

In many countries the law requires that allergens present in food be labeled to reduce the risk of accidental consumption. In addition, the risk of cross-contamination must be considered

Allergen management requires an integrated approach and effective communication of allergen information throughout the supply chain. Good Manufacturing Practices (GMPs) assume the development and implementation of a prevention plan, so that the presence of critical allergens in the final product is prevented.

HACCP plans aim to identify the critical points in a product’s manufacture where additional measures can be taken to minimize the presence of allergens in the final product. In the event that HACCP and GMP practices suggest that the implementation of those additional measures may not be enough to exclude the risk of cross contamination, then appropriate labeling must be introduced.

Allergen Labeling

Product labeling should help the consumer to make an informed choice about the product they are buying. Given that there is no cure for food allergies, sensitive consumers need to rely on avoidance, which depends on accurate product labels.

Regulating food allergen labeling has been a complex process. In almost every market, legislation requires the mandatory declaration of allergenic compounds that are intentionally added into the product as part of its recipe. The two main methods of labeling are the ‘Contains’ warning immediately after the ingredient statement and the listing of an allergen in parentheses immediately after the actual ingredient that contains the allergen. Local rules apply and manufacturers should always clarify the requirements for a given allergen in the product’s destination market.

Where the possibility of cross contamination has been identified, through HACCP and GMP, then precautionary labeling advises consumers that a priority/critical allergen may be accidentally present in a food where it is not listed as an ingredient.

Allergens Testing

The only way to be sure that the supply chain is operating effectively and as planned is product testing. Food manufacturers need to check not just the process flow, but the entire flow of materials, for cross contamination.

Finished product and food contact surface testing verifies that HACCP and GMP practices and processes are in place and effectively implemented. There are currently four methods for testing: ELISA (enzyme linked immunosorbent assay) testing, dipstick & lateral flow testing, PCR testing and mass spectrometry testing can be conducted either in-house or by an independent third party. Be sure to select the most appropriate testing method for the finished product being tested and that the chosen ELISA test kit detects processed allergens and not just the native forms.

Allergen Management

Despite a range of national and regional legislation, the food industry can still be frustrated by the lack of a harmonized approach to the issue of allergens, their identification, management and labeling.

The need for consistency around allergen management principles and strategies has led to the development of specific guidelines for allergen management practices published by FoodDrinkEurope in January 2013, with the aim of harmonizing allergen management at a European level. At present no consistent figures are agreed and used across the food industry.

About SGS Food Safety Services

With 160 foods and additives that can cause an allergic reaction in humans it is difficult to produce an item that someone in the world is not allergic to. SGS experts provide food allergen testing services (http://www.sgs.com/en/Consumer-Goods-Retail/Food/Primary-Production/Testing-and-Analytical-Services/Food-Allergen-Testing.aspx) and support the food industry to ensure that all ingredients are properly declared on packaging and prevent undeclared ingredients from contaminating products.

Should you require further information on allergen management and allergen testing, please contact:

Contact details:

SGS Evangelia Komitopoulou, PhD

Global Technical Manager - Food
SGS United Kingdom Limited
t: +44 7824 089985

Guy Lamon
Global Competence Support Center
Food Technical Support
SGS – Belgium NV
t: +32 3 545 87 77

Email: cts.media@sgs.com

Website: http://www.sgs.com/en/Agriculture-Food/Food.aspx

SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 75 000 employees, SGS operates a network of over 1 500 offices and laboratories around the world.
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