Download + Statistics and background information

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The Food Supply and Food Allergens
Module 3
Module Content
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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
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Statistics and background information
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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).
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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).
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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).
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Statistics and background information
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The major reasons for recalls were (Vierk, Falci, Wolyniak, &
Klontz, 2002):
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Ingredient label inaccuracy (51% of all recalled products)
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Undeclared cross-contact with allergens via equipment (40% of
all recalled products)
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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 crosscontamination.
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Statistics and background information
 Food recalls due to food allergens from 2012 to the second quarter in 2013.
70%
60%
50%
40%
Food Recalls due to Food Allergens
(percentage)
30%
20%
10%
0%
Q1-2012
Q2-2012
Q3-2012
Q4-2012
Q1-2013
Q2-2013
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Challenges and issues in food
allergen control
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Avenues for cross-contact along the food supply chain
(Taylor & Baumert, 2010):
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Shared farm fields, harvesting equipment, and storage facilities
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Shared off-farm storage facilities (e.g., grain elevators)
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Shared vehicles for the transfer of agricultural products to
processors
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Shared processing facilities and equipment within facilities
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Shared food preparation facilities, equipment, and cookware
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Other modes: mites and parasites
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Challenges and issues in food
allergen control
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Specific challenges to manufacturing (Wood, 2002):
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Identifying and declaring any and all of the eight major allergens
in products as well as those exposed to cross-contact.
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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).
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Addressing food safety related to food allergies while
maintaining production costs.
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Challenges and issues in food
allergen control
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Issues related to food labels:
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Changes in ingredients over time (Kids With Food Allergies
Foundation, 2012a).
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Some foods/ingredients are exempt from the Food Allergen
Labeling And Consumer Protection Act (FALCPA) of 2004.
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Strategies to reduce/eliminate food
allergy risks
 Farms
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Use specific product-sorting practices (Taylor & Baumert, 2010).
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Use separate and designated storage facilities for grains and
oilseeds, especially wheat and soybeans (Taylor & Baumert,
2010).
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Strategies to reduce/eliminate food
allergy risks
 Manufacturers
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Follow good manufacturing practices (GMPs) (Higgins, 2000).
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Establish a comprehensive sanitation program (Higgins, 2000).
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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).
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Use scheduling practices that reduce the risk of crosscontamination (Taylor & Baumert, 2010).
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Strategies to reduce/eliminate food
allergy risks
 Manufacturers
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Use advisory labeling when allergen control measures are not
adequate to provide consistent allergen safety (Taylor & Baumert,
2010).
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Obtain complete ingredient information about raw materials,
including cross-contact possibilities (Taylor & Baumert, 2010).
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Implement an allergen-auditing program for suppliers to best
evaluate the allergen content in ingredients they supply (Taylor &
Baumert, 2010).
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Train employees to be conscientious about recognizing when
unwanted cross-contact, mislabeling, or other problems occur
(Higgins, 2000).
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Forms and names of the major
allergens
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The Big 8 statistics:
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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).
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Common Sources of Allergens
Food Allergens
Sources
Milk:
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Deli meats and hot dogs
Non-dairy creamers
Sorbets
Canned tuna
Chocolate
Salad dressings
Mayonnaise
Nougat
Artificial butter flavor
• Baked goods
• Caramel candies
• Lactic acid or other
bacterial cultures
• Margarine
• Nisin, a food additive
derived from milk
• Non-dairy creamer
Eggs:
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Salad dressings
Mayonnaise
Pastas
Marshmallows, nougat, and
marzipan
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Baked goods
Egg substitutes
Lecithin
Macaroni
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Common Sources of Allergens
Food Allergens
Sources
Peanuts:
• Sauces used in ethnic foods
(e.g., mole [Mexican] or Thai
sauces
• Candies and chocolates
• Breads and baked goods
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Desserts
Chili
Egg rolls
Enchilada sauce
Marzipan
Tree nuts:
• Cereals
• Mortadella, Italian sausage
• Pesto
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Natural nut extract
Nut oils
Walnut hull extract
Desserts
Fish:
• Worcestershire sauce
• Imitation crab meat
• Caesar salad dressings
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Common Sources of Allergens
Food Allergens
Sources
Shellfish:
• Fish stocks
• Seafood flavorings
• Surimi, imitation crab
meat
• Bouillabaisse
• Cuttlefish ink
• Glucosamine
Soy:
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Tuna
Deli meats and hot dogs
Vegetable broth
Textured vegetable
protein
• Cereals
• Asian cuisine (due to soy
sauce)
• Vegetable gum
• Vegetable starch
• Sauces
• Many vegetarian products
Wheat:
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Ice cream
Bouillon cubes
Deli meats
French fries
Spelt
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Glucose syrup
Starch
Soy sauce
Couscous
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SUMMARY
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Undeclared allergens and other allergen concerns are the
leading cause of food recalls in recent years in the U.S.
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Cross-contact and identification of food allergens/label
reading are challenges for food allergen control.
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Be aware of the common hidden sources of Big 8 food
allergens.