food allergens

1. Food Allergens
Prepared by SONIA NABI
QUALITY ASSURANCE EXECUTIVE
CORNISH FOOD INDUSTRIES/ LAUTIER FLAVORS AND INGREDIENTS

2. 1. Allergen bureau of Australia and new Zealand
2. Food and Drug Administration (FDA)
3. Agri-Food Canada
4. Codex Alimintarious – FAO
5. EU
Base Documents

3. What is food allergen ?
- An allergen is a usually harmless substance capable of
triggering a response that starts in the immune system
and results in an allergic reaction
- Occur within minutes or may take an hour or more
- Almost all known food allergens are proteins;
- They can be present in the food in large amounts and
often survive food-processing conditions.

4. Some facts about food allergen
• Each year, many peoples have allergic reactions to food.
• 2-5% population of the world is allergic to food.
• Most food allergies cause relatively mild and minor
symptoms.
• Some food allergies can cause severe reactions, and may
even be life-threatening.

5. Allergic reactions can include:
 Hives
 Flushed skin or
rash
 Tingling or itchy
sensation in the
mouth
 Face, tongue, or
lip swelling
 Coughing or
wheezing
 Dizziness and/or
lightheadedness
 Abdominal cramps
 Vomiting and/or
diarrhea

6. Mild Symptoms Can Become More Severe
Severe Food Allergies Can Be Life-Threatening
• In fact, if not treated promptly, lead to anaphylaxis.
This can lead to:
- Constricted airways in the lungs
- severe lowering of blood pressure and shock (“anaphylactic shock”)
- Suffocation by swelling of the throat

7. Is there any cure for food allergen?
Only prevention - to avoid serious health consequences.
No Cure for food allergies,
- Strict avoidance of food allergens
- Early recognition and management of allergic reactions to food

8. Foods that can cause Allergy
More than 160 foods can cause allergic reactions in people with food allergies,
Different international laws identify the eight/nine most common allergenic
foods.
These foods account for 90 percent of food allergic reactions
The nine major foods identified by the law are:

9. Common Food Allergens

10. 1. Cereals containing gluten
I. Wheat,
II. rye,
III. barley,
IV. oats
and their products
Except:
a)Wheat based glucose syrups including dextrose
b)Wheat based maltodextrins
c) Glucose syrups based on barley
d) Cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin

11. 2. Milk
Milk and products
Skimmed milk
Casein
Whey protein and powder
Lactose
Cheese
Butter
Except
• a)Whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
• b) Lactitol

12. 3. Egg
Egg and its products
Whole egg
Egg Powder
Egg white
EggYolk

13. 4. Peanut
Peanuts and products
Peanut Grit
Peanut butter

14. 5.Tree Nuts
Almond,
Hazelnut,
Walnut, cashew,
Pistachio nut and
Coconuts

15. 6. Soybean
Soybeans and products
Soya protein
Soy milk
Except:
• a) Fully refined soybean oil and fat
• b) Natural mixed tocopherols (E306), natural D-alphatocopherols, natural D-alpha
tocopherol acetate and natural D-alpha tocopherol succinate from soybean sources
• c)Vegetable oils derived phytosterols and phytosterol esters from soybean sources

16. 7. Fish
Fish and products,
Except:
a) Fish gelatin used as carrier for vitamin or carotenoid preparations
b) Fish gelatin or Isinglass used as a fining agent in beer and wine

17. 8. Crustaceans
Crustaceans and their products
prawns,
lobster,
crabs
crayfish

18. 9. Sulfites
Sulfites above 10 ppm
1. Sodium Sulfite
2. Sodium metabisulfite (SMS)

19. About Other Allergens
Persons may still be allergic to — and have serious reactions to — foods other
than the nine foods identified by the law.
So, always be sure to read the food label’s ingredient list carefully to avoid the
food allergens in question.

20. How Major Food Allergens Are Labelled
The name of the food source of a
major food allergen must appear:
1. In parentheses following the
name of the ingredient.
Examples: “lecithin (soy),” “flour
(wheat),” and “whey (milk)”
— OR —
2. Immediately after or next to the
list of ingredients in a “contains”
statement.
Example: “ContainsWheat, Milk, and
Soy.”

21. Food Allergen “Advisory” Labeling
FDA guidance for the food industry states that food allergen advisory statements,
e.g.,
“may contain [allergen]”
or
“produced in a facility that also uses [allergen]”
should not be used as a substitute for
adhering to current good manufacturing practices and
must be truthful and not misleading.

22. Identification of allergen
1. Wheat Flour
2. Vegetable Fat
3. Sugar
4. Eggs
5. Peanuts
6. Pistachio
7. Raisin
8. Zeera
9. Embonax
10.Yeast
11. Soy lecithin
12. Malt Extract
13. LiquidGlucose
14. Coconut Oil
15. Desiccated Coconut
16. Bran
17. Skimmed Milk Powder
18. MilkWhey Powder
19. Sodium Bicarbonate
20. Ammonium Bicarbonate
21. Baking Powder
22. Salt
23. Invert Syrup
24. Butter
25. Chocolate Chip
26. Sodium Metabisulfite
27. Enzyme
28. Chickpea
29. Soybean Oil
30. Palm Olein Oil
31. Cardamom
32. Dextrin
33. Dextrose
34. Admul Datum
35. Instant Milk Powder
36. Bake Stable Jam
37. Colors & Flavors

23. Allergens are not always obvious
Baking powder –wheat
Chocolate Chip, Icing sugar –soy or wheat
Amylase –from cereal
Colours & flavours –fish gelatin encapsulation
Coconut milk –casein
Corn flour, starch –wheat
MSG, Xanthan etc –check fermentation substrate and nitrogen source
Vegetable oil –peanut, soy
Vinegar –fining agents; milk, egg, fish
Whitener –wheat or milk
Tocopherols, antioxidants –soy?

24. Key areas for consideration
Cleaning
Practices
Allergen
Management
Raw Material
and Storage
Engineering &
System
Design
Rework
Production
Scheduling
Research &
Development
Training
and
Awareness

25. Research & Development
Minimize use of allergenic ingredients
Design formula to add allergenic ingredients at the end of process
Recommend accessible/cleanable equipment for new product design
Ensure allergens will be readily identifiable on finished product label

26. Engineering & System Design
Guidelines
Design access for cleanouts and inspection
Isolate allergen addition points
Eliminate cross over of material
Dedicate production systems for units not
cleanable
What we at least can do
Labelling of all raw material
Separate racks for allergen material
Eliminate cross over of material by
placing material near the line
Effective implementation of line clearance
Protocol
Improved GMP to eliminate cross
contamination

27. Raw Materials & Storage
What we have to do at incoming stage
Assess allergens in all raw materials
Audit suppliers & co-packers, and help
develop their awareness
Be vigilant in changes to ingredient specs
Packing recycled/reused container.
What we have to do:
 All allergens are stored in a separate area from
non-allergens in raw material store.
 Separate racks are designated on every floor
for allergen materials and
 Proper labeling is in place for material tagging.
 Handle appropriately any damaged
containers of allergens to minimize cross-
contact at receiving stage.
 An allergenic ingredient cannot be stored on
top of a non-allergenic ingredient.

28. Production Scheduling
Guidelines and what we can do
Dedicate production systems (if possible)
Longer run times/minimize change-overs
Produce ‘Allergen’ containing products at end of production sequence
Allow for thorough clean out time between runs
Confirm correct packaging available

29. Labelling & Packaging
Ensure label reflects exact & current recipe ingredients.
Review label accuracy when an ingredient change/substitution is made.

30. Rework
Guidelines and what we can do
Clearly label all rework
Rework must be stored in segregated form.
Post instructions on the use of rework along with other operator
instructions
Audit rework periodically to ensure proper identification and
use.
Dedicate refeed/regrind system

31. Cleaning practices
Guidelines and what we can do
Adequate cleanout between runs of allergenic and non allergenic
product
Disassemble and manually clean equipment that cannot be
cleaned thoroughly in place
Properly clean accessory tools or equipment (i.e. scoops, bins,
hoppers, etc.)
Dedicate equipment that is difficult to clean
Use alternative cleaning measures where wet wash is not viable

32. Training & Awareness
Training manuals
Policies and procedures
Certification
Plant communications

33. Work Done for Allergen control management
Assessment of allergen
Allergens are already labelled on packaging material
Allergen containing material are stored in RMS in segregated and labelled
form
Procedure developed
List of allergens to be displayed in RMS
Awareness session

34. Thank you all………..