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The Food Supply and Food Allergens. Module 3. Module Content. Statistics and background information Challenges and issues in food allergen control Strategies to reduce/eliminate food allergy risks Forms and names of the major allergens. Statistics and background information.
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The Food Supply and Food Allergens Module 3
Module Content Statistics and background information Challenges and issues in food allergen control Strategies to reduce/eliminate food allergy risks Forms and names of the major allergens
Statistics and background information • In 1999, out of the 659 food recalls, 236 were recalled due to the presence of one or more undeclared allergens (Vierk et al., 2002). • Undeclared allergens and other allergen concerns are the leading cause of food recalls in recent years in the U.S. (“Undeclared allergens top reason,” 2013). • Thus far, undeclared allergens have been the single largest cause of food recalls in 2014. In the first quarter, 44% of food recalls were due to undeclared allergens. These recalls were the result of contamination during processing or mislabeling (Stericycle Expert Solutions, 2014).
Statistics and background information • The major reasons for recalls were (Vierk, Falci, Wolyniak, & Klontz, 2002): • Ingredient label inaccuracy (51% of all recalled products) • Undeclared cross-contact with allergens via equipment (40% of all recalled products) • Errors by suppliers or manufacturers of equipment (5% of all recalled products) • Cross-contamination with high-dosage exposure is more common in restaurants as opposed to manufacturer cross-contamination.
Statistics and background information • Food recalls due to food allergens from 2012 to the second quarter in 2013.
Challenges and issues in food allergen control • Avenues for cross-contact along the food supply chain (Taylor & Baumert, 2010): • Shared farm fields, harvesting equipment, and storage facilities • Shared off-farm storage facilities (e.g., grain elevators) • Shared vehicles for the transfer of agricultural products to processors • Shared processing facilities and equipment within facilities • Shared food preparation facilities, equipment, and cookware • Other modes: mites and parasites
Challenges and issues in food allergen control • Specific challenges to manufacturing (Wood, 2002): • Identifying and declaring any and all of the eight major allergens in products as well as those exposed to cross-contact. • Minimizing liability by labeling possible cross-contacts while avoiding “blanket statements” (i.e., ‘may contain’ statements) that appear as substitutes for good manufacturing practices (GMPs). • Addressing food safety related to food allergies while maintaining production costs.
Challenges and issues in food allergen control • Issues related to food labels: • Changes in ingredients over time (Kids With Food Allergies Foundation, 2012a). • Some foods/ingredients are exempt from the Food Allergen Labeling And Consumer Protection Act (FALCPA) of 2004.
Strategies to reduce/eliminate food allergy risks • Farms • Use specific product-sorting practices (Taylor & Baumert, 2010). • Use separate and designated storage facilities for grains and oilseeds, especially wheat and soybeans (Taylor & Baumert, 2010).
Strategies to reduce/eliminate food allergy risks • Manufacturers • Follow good manufacturing practices (GMPs) (Higgins, 2000). • Establish a comprehensive sanitation program (Higgins, 2000). • Use dedicated facilities, processing lines, and equipment for each major commodity, and practice effective sanitation if facilities and equipment cannot be dedicated to one commodity (Taylor & Baumert, 2010). • Use scheduling practices that reduce the risk of cross-contamination (Taylor & Baumert, 2010).
Strategies to reduce/eliminate food allergy risks • Manufacturers • Use advisory labeling when allergen control measures are not adequate to provide consistent allergen safety (Taylor & Baumert, 2010). • Obtain complete ingredient information about raw materials, including cross-contact possibilities (Taylor & Baumert, 2010). • Implement an allergen-auditing program for suppliers to best evaluate the allergen content in ingredients they supply (Taylor & Baumert, 2010). • Train employees to be conscientious about recognizing when unwanted cross-contact, mislabeling, or other problems occur (Higgins, 2000).
Forms and names of the major allergens • The Big 8 statistics: • 90% of food allergies are caused by eggs, milk, shellfish, wheat, peanuts, fish, soy, and tree nuts (walnuts, cashews, almonds, pecans, pistachios, hazelnuts, macadamia nuts, etc.) (Sicherer, 2010).
SUMMARY • Undeclared allergens and other allergen concerns are the leading cause of food recalls in recent years in the U.S. • Cross-contact and identification of food allergens/label reading are challenges for food allergen control. • Be aware of the common hidden sources of Big 8 food allergens.