Food Allergen Management
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Transcript of Food Allergen Management
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(Food) AllergenManagement
by Alois Fellinger
FoodSAFE’14
May 7,2014
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Allergens
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It is said that if you know your enemies
and know yourself, you will not be
imperiled in a hundred battles.(知彼知己,百戰不殆;不知彼而知己,一勝一負;)
Sun Tzu (孫子, c. 6th century BCE), Chinese general, author of The Art of War
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Allergy to bovine milk is
most common in children
Main Allergen(s):
β-Lactoglobulin (Bos d 5),
α-Lactalbumin (Bos d 4),
Casein Fraction (Bos d 8)
Caseins from cows, sheep and goats
have 87-98% identical sequences
Milk
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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
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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
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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
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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
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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
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© 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
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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
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Celery
Lupine
Molluscs
Mustard
Sesame
SO2
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How to deal with
Allergens?
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Source of Allergens
Recipe
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Label it!
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What about
hidden
Allergens?
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Anything
out
there?… and if so,
where is it
coming from?
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Could it be
harmful?
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Can it be
avoided?
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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
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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
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Critical Control Points
• Incoming goods
• Ingredient Storage - Warehouse
• Cleaning
• Manufacturing equipment
• In-process cross contamination
• Rework
• Packaging/labelling - finished product
• Storage
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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
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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
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Finished Product and Warehouse
• Verify correct labelling
• Correct packaging
• Correct product separation
• Auditing and enforcement
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The VITAL (Voluntary Incidental Trace Allergen Labelling)
system is an essential standardized allergen risk assessment tool
for food producers
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VITAL allows a single simple standardized precautionary statement, to assist food producers in presenting allergen advice consistently for allergic consumers.
VITAL 2.0
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Good management with poor equipment will bring to a better result than any good equipment with poor management.
“