food allergen management

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  • (Food) AllergenManagement

    by Alois Fellinger

    FoodSAFE14

    May 7,2014

  • Allergens

  • It is said that if you know your enemies

    and know yourself, you will not be

    imperiled in a hundred battles.()

    Sun Tzu (, c. 6th century BCE), Chinese general, author of The Art of War

  • Allergy to bovine milk is

    most common in children

    Main Allergen(s):

    -Lactoglobulin (Bos d 5), -Lactalbumin (Bos d 4), Casein Fraction (Bos d 8)

    Caseins from cows, sheep and goats

    have 87-98% identical sequences

    Milk

  • Main Allergen(s):

    Ovomucoid (Gal d 1),

    Ovalbumin (Gal d 2),

    Ovotransferrin (Gal d 3),

    Lysozyme (Gal d 4)

    Cross reactivity between different

    bird eggs is published

    Allergy to chicken meat

    (as well as to turkey) is very rare

    Eggs

  • Allergens are Parvalbumins, calcium-

    binding proteins found in the white muscle

    meat of many fish species (~5mg/g meat),

    they are heat stable and enzyme resistant

    proteins

    Main Allergen(s):

    Codfish (Allergen M, Gad c 1),

    Salmon (Sal s 1), Carp (Cyp c 1),

    Tuna

    >95% crossreactivity with

    other fish in allergic persons

    Fish

  • Allergen is mostly Tropomyosin, a

    protein responsible for muscle

    contractions

    Main Allergen(s)Shrimp (Pen a 1),

    Craps (Cha f 1), Crawfish (Pan s 1),

    Lobster (Hom a 1), Oyster (Cra g 1,

    Cra g 2), Squid (Tod p 14)

    High probability of cross reactivity

    between different seafoods

    Crustaceae

  • One of the most common food allergies

    in children and adults.

    Major Allergen(s)

    Hazelnut (Cor a 1), Cashew nut (Ana o

    1), Walnut (Jug r 1), Brazil nut (Ber e 1)

    High probability of allergy to other nuts.

    Tree nuts should not to be confused with

    peanut, which is a legume, or seeds, such

    as sunflower or sesame.

    2013, A. Fellinger Food Allergy & Allergens 9

    Nuts

  • Peanuts are the leading cause of severe

    food allergic reactions with more severe

    symptoms than other food allergies. As

    many as one-third of peanut-sensitive

    patients have severe reactions, such as

    fatal and near-fatal anaphylaxis.

    Major Allergen(s):

    Peanut (Ara h 1, Ara h 2)

    2013, A. Fellinger Food Allergy & Allergens 10

    Peanuts

  • 2013, A. Fellinger Food Allergy & Allergens 11

    Wheat allergy is most common in

    children, and is usually outgrown

    before reaching adulthood

    A wheat allergy should not be

    confused with gluten intolerance

    or celiac disease, which affects the

    small. Individuals with celiac disease

    must avoid gluten, found in wheat,

    rye, barley and sometimes oats

    Cerealscontaining gluten

  • Soybean allergy is one of the more common

    food allergies, especially among babies and

    children, but it is often outgrown. Allergic

    reactions to soy are typically mild.

    Major Allergen(s):

    Soya (Gly m 4, Gly m 5, Gly m 6)

    Soybeans are widely used in

    processed food products. As it is

    used in so many products,

    eliminating all those foods can result

    in an unbalanced diet.

    2013, A. Fellinger Food Allergy & Allergens 12

    Soy

  • Celery

    Lupine

    Molluscs

    Mustard

    Sesame

    SO2

  • How to deal with

    Allergens?

  • Source of Allergens

    Recipe

  • Label it!

  • What about

    hidden

    Allergens?

  • Anything

    out

    there? and if so,

    where is it

    coming from?

  • Could it be

    harmful?

  • Can it be

    avoided?

  • Product

    Ingredients

    product

    contamination

    contamination

    during transport

    Process

    Cleaning

    Storage

    Handling

    Design

    improper

    procedure

    tools

    equipment

    handling of

    reworks

    process

    design

    crossing

    production lines

    shared storage

    with allergens

    open storage of

    packing material

    selection of

    ingredients

    production

    schedule

    environmental

    influence

    *depending on your product & process

  • Product Development and Design

    Consumer group?

    Specific needs? e.g. gluten free

    Naturally free or specifically processed

    Selection of ingredients cross contamination

    Production process shared equipment?

    Correct labelling

  • Critical Control Points

    Incoming goods

    Ingredient Storage - Warehouse

    Cleaning

    Manufacturing equipment

    In-process cross contamination

    Rework

    Packaging/labelling - finished product

    Storage

  • Incoming goods and Warehouse

    Audit supplier and supply chain

    Confirm supplier specifications &

    certificates

    Assure correct storage and ingredient

    separation

    Have complete raw material and product

    specifications

  • Processing and Packaging

    Plan and schedule production

    Try to use dedicated production lines

    Proper cleaning and sanitation of production equipment

    Appropriate design of facilities, equipment and tools

    Accurate labeling of equipment, tools, intermediates, etc.

    Procedures for using rework (internal returns)

    Clean tools

    Detect cross contamination

  • Finished Product and Warehouse

    Verify correct labelling

    Correct packaging

    Correct product separation

    Auditing and enforcement

  • The VITAL (Voluntary Incidental Trace Allergen Labelling)

    system is an essential standardized allergen risk assessment tool

    for food producers

  • VITAL allows a single simple standardized precautionary statement, to assist food producers in presenting allergen advice consistently for allergic consumers.

    VITAL 2.0

  • Good management with poor equipment will bring to a better result than any good equipment with poor management.

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