Review of food production from food allergy perspective

Pedro Alvarez and Joyce Boye from Agriculture and Agri-Food Canada have conducted a thorough review of food production considerations that impact on allergen risk management.

The authors provide a summary of minimum levels to elicit adverse effects to some allergenic foods, plus the limit of detection and method of commercial test for these allergens. A brief overview of the various allergen labelling requirements in several countries is also included.

The paper is published as an open access article that can be downloaded here.

Section two of the paper, ‘Technical and Technological Considerations for Allergen Risk Management’ is approached in two parts: Issues at Primary Food Processing; and Issues at Secondary Food Processing. Each part provides detailed information on the considerations required to minimise risks of allergen contamination throughout the food manufacturing process, from raw materials to finished products.

Section three ‘Food Ingredients, Allergenic Fractions, and Recognized Allergens’ details key information on ten major substances regarded as food allergens and the protein fractions within them that have been identified as responsible for eliciting allergic responses in sensitised individuals. Sulphites are included in this section.

This paper will serve as a useful reference for its intended audience of food manufacturers and policy makers and it is commendable that it has been made available as an open access article.

Reference: Alvarez & Boye. 2012. Journal of Allergy. Doi:10.1155/2012/746125.