FOOD

ALLERGENS
AOA QA Conference
 What is food allergy?

• Well-defined adverse reaction to N

specific components in food involving N C
the immune system, usually C
mediated by immunoglobulin E. C
heavy chain
C
• Food allergens are usually proteins N
light chain
or protein fragments, to which allergic N
individuals have previously been
sensitized

Intolerance, hypersensitivity: adverse reactions due to

deficiencies in the digestive or metabolic system (gluten
intolerance, lactose intolerance, …), not mediated by IgE
For some people these foods can
kill!



Food allergy is caused by an imbalance
in the immune system of the GI tract
Normal - Finely balanced system
Immune system in GI tract reacts against
harmful organisms, while the normal gut
microflora and food are considered
harmless.

Food Allergy - Unbalanced system

Immune system in GI tract perceives
certain food components as dangerous.
Excessive response of immune
defences results in the development of
allergy to certain foods.
 What is the prevalence of food
allergy?
Prevalence
Scientific studies show the
1-2% true incidence of food allergy
in adults to be 1-2%.

About 5% of infants
and young children
have food allergy.
Many of these
allergies are
outgrown.
 Which foods pose the greatest
risks?
• Almost any food has the potential to
induce an allergic reaction.

• 8 foods responsible for >90%

cases (North America &
Europe).
peanuts, soybeans, tree nuts, milk,
eggs, fish, crustacea, wheat
8 Foods
One or more proteins in each
of these foods are responsible.
 What are the symptoms of food
allergy?

• Symptoms of food allergy are similar to other

types of allergy and usually involve the respiratory
and/or digestive systems
• tingling of lips and mouth, diarrhoea

• Food allergens can cause life-threatening

symptoms such as anaphylaxis.
 What is anaphylaxis and what
foods cause it?
• Anaphylaxis is a condition characterised by
an array of severe symptoms involving the
respiratory system and heart.
• broncospasm, choking, nausea, vomiting,
rapid swelling of throat and trachea.

Risk of anaphylaxis
 Anaphylaxis can result in death

Avocardo
Celery Milk Soy Coconut
Cottonseed flour Camomile
Egg Beef
Mustard seeds Mango
Poppy seeds Banana
Seafood Lychee
Sesame seeds Kiwi
Wheat Orange
Peanuts Tree nuts
 How much food allergen is required
to produce a reaction?
Incidents requiring medical treatment:
6 mg hazelnut in chocolate
50 mg corylin (hazelnut) in a cookie
10 mg casein (milk)
10-190 mg ovalbumin (egg)

Incident resulting in death (anaphylaxis):

60 mg casein (milk)

Scientifically controlled study (reported effect):

0.1 mg peanut protein (subjective effects)
 Hidden allergens

Most cases of severe food allergic reactions and

deaths are due to hidden allergens.

Unexpected presence of an allergen

in a food product:
HIDDEN
• unusual ingredient (food service)
• presence of allergen not indicated
on ingredients list

ALLERGENS
• carry-over or cross-contact during
processing
 Codex List of critical allergens

• Peanuts
• Tree nuts (almonds, Brazil nuts, cashew, chestnuts,
hazelnuts, macadamia nuts, pecans, pine nuts,
pistachio, walnuts)
• Milk
• Eggs
• Soya
• Fish
• Crustaceae
• Wheat and other gluten containing cereals (rye,
barley, oats, spelt and their cross-bred varieties)
Food allergy is a serious issue for the
food manufacturer
Prevention of food allergy is a shared responsibility
of the allergic consumer and the food
manufacturer:
• The consumer / cook should be able to make an
informed choice to make sure that the critical food is not
in his meal.

• The food manufacturer must take the necessary steps to

enable this choice by making sure that any critical
allergens present are labelled.
• supplier assessment, traceability, GMP, HACCP,
labelling,verification, quality awareness
 Ingredient statements

• Regular ingredients: should be unambiguously

mentioned, e.g. indicate “soya protein”, not
“vegetable protein”
• Hidden ingredients: should also be specifically
mentioned, e.g. “sausage, milk protein”, not just
“sausage”
 important to know the specification
• Cross contamination: if it cannot be avoided by
GMP, make a precautionary labelling, e.g. “may
contain traces of …”
 Consumers, governments and consumer
organisations are sensitised to food allergens

Study in CH on “Peanuts in 25 Müesli and Riegel”:

• Peanut is one of the most dangerous allergens

• 1% of the population suffer from peanut allergy
0.1-0.2%: heavy reactions
• ELISA result: 1 Müesli contained > 100 mg/kg
peanut, not labelled
 Consumers, governments and consumer
organisations are sensitised to food allergens

• USA, June 2001: 25% of the cookie, ice cream

and candy makers had ingredients such as
peanuts that were not disclosed on labels
• 6000 FDA inspectors trained on inspections of
food manufacturers producing products
susceptible to contamination with allergenic
ingredients - April 2001
• Product development, incoming inspection procedures,
production equipment and cleaning, processing control
measures, final product testing, labelling
 Consumers, governments and consumer
organisations are sensitised to food allergens

• Bestfoods takes a proactive role in

managing the food allergy issue (internet):
• Employee awareness and training
• Active participation in the FAN (Food Allergy Network)
• Accurate labeling
• GMP
• industry and consumer support
Allergens are considered an important food
safety issue

Allergen Management Policy

Maximum acceptable contamination - no precise

thresholds have been defined yet
• Indicative values:
• Peanuts: NOT DETECTABLE (< 1 mg protein/kg
assuming homogeneous distribution)
• Gluten: < 200 mg/kg
• All other allergens: < 10 mg/kg
Allergens are considered an important food
safety issue

Documents and Events:

• Food Safety Brief “Food Allergens”
• Market Research Guideline # 9: “Consumer Product
Testing Guideline”: ALWAYS SCREEN OUT FOOD
ALLERGY SUFFERERS
* Food Allergy Research & Resource Program
Assays for QA are available

• Peanuts
• Milk proteins
• Soy
• Gluten
• Egg
• Tree nuts
• ………...
 Value of analysis in QA for
allergens
• Analysis is useful:
• to define critical points of a processing line.
• to evaluate effectiveness of production and
cleaning procedures.
• to check a specific sample for presence of an
allergen (e.g. consumer complaint).

• Analysis is not useful:

• for random quality control checks (without
knowing whether the distribution is
homogeneous)
Sharing experiences results in
continuous improvement
• Product development
• GMP Raw materials: storage, suppliers
Factory selection
Factory layout, zoning
Production scheduling
HACCP studies
Rework
Cleaning
Training (tools)
• Consumer tests
• Food service