market news - allergen testing PAGE 6

Allergen Testing and Management

Food allergies affect 220-250 million people worldwide according to the World Allergen Organisation (WAO). Affecting 5-8% of children and 1-3% of adults the prevalence of allergies continues to increase with sensitisation rates to one or more common allergens approaching 40-50% amongst schoolchildren (WAO 2011).

Food allergies make consumers’ lives ON THE INCREASE? the US, the FDA requires the labelling difficult and are potentially fatal. In the of eight major allergens: crustacean The causes of the increase and spread of USA, it was estimated that food allergies shellfish; eggs; fish; milk; peanuts; allergic reactions have not yet been fully are responsible for 30,000 emergency soy; tree nuts, and wheat. Canada, understood. Research, record-keeping room visits annually, leading to 2,000 the European Union (EU), Hong Kong, and better communication between hospitalisations and 200 deaths (WAO Australia and New Zealand use the same agencies and countries, combined with 2011). In a worldwide survey, conducted base list but have added further food better diagnostics have led to more by the WAO, the British Society for items (see illustration 1). effective detection and faster recognition Allergy and Immunology reported the of allergies. prevalence of allergic disease in the MANAGING ALLERGENS general population had remained stable Hypotheses about the apparent increase In many countries the law requires over the previous 10 years while 25% in food allergies consider that the that allergens present in food be of both the adult and child populations number of allergens has increased and labelled to reduce the risk of accidental suffer from one or more allergic the globalisation of the food market consumption. In addition, the risk of diseases. The majority of countries has extended the geographic reach of cross-contamination must be considered responding to the same survey reported allergens too. and safeguards put in place to minimise an increase in food allergies. No country the possibility. reported a decline in food allergies over WHAT ARE THE MAJOR ALLERGENS? the last 10 years. Allergen management requires an Food, or food additives, with a high integrated approach and effective More than 160 foods and food additives allergenicity (the degree to which a communication of allergen information are known to be able to cause allergic compound is able to trigger an allergic throughout the supply chain. Good reactions in humans. Essentially reaction) include: nuts, fish, cow’s milk Manufacturing Practices (GMPs) assume harmless, an allergen has the potential to and pindas (peanuts). the development and implementation of cause an adverse reaction in the human To protect consumers, many countries a prevention plan, so that the presence body’s immune system. have identified a range of foods and of critical allergens in the final product Effectively, it becomes the food additives and implemented legislation is prevented. HACCP plans aim to manufacturer’s responsibility to identify on their use and labelling to increase identify the critical points in a product’s allergenic ingredients within their customer awareness and reduce risk. In manufacture where additional measures product recipes, plus any that have the potential to contaminate the production process, through appropriate labelling. 1. Allergens Identification Worldwide Canada EU FOOD ALLERGY, OR INTOLERANCE? Big Eight: Big Eight: + sesame; + molluscs; + sulphites + sesame + gluten; + celery; + mustard; + lupin A food allergy is not the same as + molluscs food intolerance. An allergy causes + sulphites + gluten oversensitivity of the body’s immune hong kong system. If the immune system is not US Big Seven Japan (no wheat) involved in the reaction to a food then Big Eight: Milk + sulphites Crustacean Egg it is known as food intolerance. The + gluten Shellfish Peanut quantity of a food/additive that a person Egg, Fish, Milk, Wheat Buckwheat needs to consume before the body Peanut, Tree Nuts, Soy, Wheat (gluten) Others reacts is also much lower for food Recommended allergies, where even traces can be South America enough to trigger the body’s immune Gluten system into action. Australia + N.Z. Big Eight: + sesame; + molluscs; + sulphites; + gluten market news - allergen testing PAGE 7

can be taken to minimise the presence TESTING TIMES frustrated by the lack of a harmonised of allergens in the final product. In the approach to the issue of allergens, their The only way to be sure that the supply event that HACCP and GMP practices identification, management and labelling. chain is operating effectively and suggest that the implementation of as planned is product testing. Food However, the New Zealand and Australia those additional measures may not be manufacturers need to check not just Allergen Bureau has developed the enough to exclude the risk of cross the process flow, but the entire flow Voluntary Incidental Trace Allergen contamination, then appropriate labelling of materials, for cross contamination. Labelling system, VITAL. This must be introduced. Separation of a non-allergen process systematic risk-based approach allows line from the personnel and equipment manufacturers to assess the impact of ALLERGEN LABELLING of an allergen product line is the best allergen cross contact and also assess Product labelling should help the approach, but, if this cannot be achieved, the necessity and appropriateness of consumer to make an informed choice then eliminating the risk of cross precautionary labelling. about the product they are buying. Given contamination is paramount. According to the Food and Drink that there is no cure for food allergies, Finished product and food contact surface Federation (FDF) the industry has been sensitive consumers need to rely on testing verifies that HACCP and GMP asking for action levels for years. The avoidance, and this is dependent on practices and processes are in place need for consistency around allergen accurate product labels. and effectively implemented. There are management principles and strategies, has led to the development of specific Regulating food allergen labelling currently four methods for testing: guidelines for allergen management ELISA (enzyme linked immunosorbent has been a complex process. In practices published by FoodDrinkEurope assay) testing can deliver a quantitative almost every market, legislation in January 2013, with the aim of analysis relatively quickly (1-2 hours) and harmonising allergen management at a requires the mandatory declaration kits are available covering eight major European level. At present no consistent of allergenic compounds that allergenic compounds. Care should be figures are agreed and used across the taken with the interpretation of results are intentionally added into the food industry. and in some cases confirmation of the product as part of its recipe. positive result might be necessary. The two main methods of labelling are TRAIN & SUPERVISE Dipstick & lateral flow testing can the ‘Contains’ warning immediately detect allergenic compounds as low as Experience has shown that the most after the ingredient statement and the 5ppm. With a very rapid test time (5-10 important action the food industry can listing of an allergen in parentheses minutes) it is easy to use, portable and take is to ensure that all employees immediately after the actual ingredient available for many allergenic compounds. are trained in the allergen control that contains the allergen. Local rules programme. Most companies devise PCR testing is a DNA based method. It apply and manufacturers should always comprehensive and potentially effective can deliver very accurate results and is clarify the requirements for a given programmes, but fail to train and available for various allergens but it is allergen in the product’s destination supervise personnel to ensure its high cost (equipment and staff), includes market. implementation. the risk of cross contamination, requiring Where the possibility of cross specific DNA primer and primer design. With 160 foods and additives that can contamination has been identified, cause an allergic reaction in humans Mass spectrometry testing is highly through HACCP and GMP, then it is difficult to produce an item that sensitive and delivers qualitative and precautionary labelling advises someone in the world is not allergic to. quantitative analyses. Equally, the consumers that a priority/critical allergen The food industry needs to ensure that implementation costs (equipment and may be accidentally present in a food all ingredients are properly declared staff) are high, it is time consuming and where it is not listed as an ingredient. on packaging and prevent undeclared still under development. This should only be used where cross ingredients from contaminating products. contact is likely to occur and health risks Testing can be conducted either in-house Evangelia Komitopoulou, PhD may be anticipated. or by an independent third party. Be sure Global Technical Manager - Food to select the most appropriate testing While there is good cause for the use SGS United Kingdom Limited method for the finished product being of “may contain” or similar warnings, [email protected] tested and that the chosen ELISA test kit they should only be employed when the t +44 7824 089985 risks have been assessed on a case by detects processed allergens and not just Guy Lamon case basis. Overuse of these warnings the native forms. Global Competence Support Center in an inconsistent manner significantly Food Technical Support reduces their effect, thereby exposing HARMONISED APPROACH SGS – Belgium NV consumers to increased risk. Despite a range of national and regional [email protected] legislation, the food industry can still be t +32 3 545 87 77