J AOAC Int
Nestec, Nestlé Research Center, CH--1000 Lausaane 26, Switzerland.
Published: January 2018
For food manufacturers, the label on a food package is a tool meant to alert consumers to the presence of specific allergens, allowing consumers to make informed decisions and not unnecessarily limit their food choices. Mandatory allergen labeling is used when the allergen is an intentionally added ingredient, whereas voluntary allergen labeling is used when the presence of the allergen is unintentional and may be in the finished product as a result of cross-contact. In a globalized economy, ensuring food safety is a growing challenge for manufacturers. When ingredients and technologies are sourced worldwide from multiple business partners, complexity rises, which can increase the chance for errors, leading to potential harm. Threshold science, Voluntary Incidental Trace Allergen Labelling (VITAL) reference doses, fit-for-purpose analytical technology, and common sense enable us to optimize allergen management for the benefit of allergic consumers. This is a good strategy because all stakeholders share the common goal of making foods safe and wholesome for all. Herein, we recommend that (1) senior management make science-based thresholds a priority for both regulatory authorities and the food industry; (2) VITAL 2.0 be adopted as a risk assessment and risk management tool for precautionary allergen labeling (PAL); (3) a standardized message for PAL, i.e., "may contain x," be used to make it easily understandable to allergic consumers so they can make informed food choices; and (4) validated fit-for-purpose allergen methods be used to meet analytical needs. This is an opportunity for us to speak with one voice and demonstrate that food safety is not a competitive issue, but a shared responsibility. This approach could significantly improve allergic consumers' lives.
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http://dx.doi.org/10.5740/jaoacint.17-0391 | DOI Listing |
Vet World
November 2024
Department of Microbiology and Biotechnology, Faculty of Veterinary and Livestock Technology, S. Seifullin Kazakh Agrotechnical Research University, 62 Zhenis Avenue, Astana 010011, Kazakhstan.
Background And Aim: In animal husbandry, antibiotics are frequently used as growth promoters, as well as for illness prevention and treatment. They are considered important toxic and allergenic contaminants of food and a serious risk factor for the spread of antibiotic resistance. National and international regulatory authorities have established limits on the permissible residue of antibiotics in food.
View Article and Find Full Text PDFFood Chem
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address:
Cashews are popular snacks but pose risks to allergic individuals due to Ana o 3 protein. Rapid, accurate detection methods for Ana o 3 are limited. This study developed two detection methods for Ana o 3 allergen.
View Article and Find Full Text PDFFood Chem Toxicol
January 2025
TNO, The Netherlands Organisation for Applied Scientific Research, Utrecht, the Netherlands; University Medical Center Utrecht, Utrecht University, the Netherlands.
Insight into symptoms at low doses of protein from priority allergenic foods may support decision making and acceptance of harmonized reference doses for Precautionary Allergen Labeling (PAL). Symptoms were extracted from double-blind placebo-controlled food challenges underlying the full range Eliciting Dose (ED) distributions (Houben et al., 2020).
View Article and Find Full Text PDFWorld Allergy Organ J
January 2025
Allergy Unit, Bambino Gesù Children's Hospital, IRCCS, Rome, Italy.
Background: Children allergic to milk and egg, but tolerant to baked products, display higher reactivity thresholds than the general population of children allergic to milk and egg. We sought to verify the reactivity thresholds of milk- and egg-allergic children who also react to baked milk and baked egg, respectively.
Methods: We retrospectively assessed consecutive oral food challenge (OFC) for baked milk and egg between January 2018 and March 2022 in a population of baked milk- and baked-egg allergic children.
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