This document discusses food allergens and their management. It begins by introducing common food allergens like milk, eggs, fish, shellfish, tree nuts, peanuts, soy, wheat, and others. For each allergen, it identifies major allergenic proteins and cross-reactivity. It then discusses how to manage allergens by identifying critical control points in product design, ingredients, processing, packaging, storage and labeling. Proper cleaning, separation of ingredients and equipment, and avoidance of cross-contamination are important. The VITAL system provides a standardized way for companies to communicate potential trace allergen risks to consumers. Overall, good management practices and controls are vital for effective allergen control.
3. 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
4.
5. 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
6. 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
7. 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
8. 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
23. 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
25. 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
26. 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
27. Finished Product and Warehouse
• Verify correct labelling
• Correct packaging
• Correct product separation
• Auditing and enforcement
28. The VITAL
(Voluntary Incidental Trace Allergen Labelling)
system is an essential standardized
allergen risk assessment tool
for food producers
29. VITAL allows a single simple standardized
precautionary statement, to assist food producers
in presenting allergen advice consistently for
allergic consumers.
VITAL 2.0
30. Good management with
poor equipment will
bring to a better result
than any good
equipment with poor
management.
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