Allergen Management

About Allergens

Allergenic sensitivities vary from one person to another and it is possible to be allergic to an extraordinary range of substances. A common example of a genuine allergic reaction occurs when the body creates Immunoglobulin E or IgE antibodies after the person has consumed the food. When these IgE antibodies react with the food, histamine and other chemicals called “mediators” can cause hives, asthma, or other common symptoms of an allergic reaction. In its most severe form, an allergic reaction is classed as anaphylaxis, which is a sudden, severe, and potentially fatal allergic reaction that can involve several body systems. The first-line emergency treatment for anaphylaxis is the prompt administration of adrenaline (epinephrine), commonly by auto-injector, followed by emergency medical care. Anyone experiencing anaphylaxis must be taken to a medical facility without delay, even if symptoms appear to improve.

An allergy is the reaction of the immune system to a normally harmless substance. This occurs when the body mistakenly believes that consumed/ingested food is harmful, and creates specific antibodies to attack the substance. The next time the individual eats that particular food, the immune system releases massive amounts of chemicals including histamines which are intended to protect the body against the substance. These chemicals can cause a variety of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.

Food Intolerance

Food intolerance is an adverse food-induced reaction that does not involve the immune system. True food allergies include activation of the immune system. An example of food intolerance is lactose intolerance, which is usually when a person does not have any or enough of the enzyme required to digest milk or milk products. If a lactose intolerant person consumes milk or milk products, they might suffer from bloating and abdominal pain, but there is no production of any chemicals related to the immune system within the body.

Foods Commonly Associated with Allergies

A variety of foods contain ingredients that can cause adverse reactions in hypersensitive individuals. Most adverse food reactions are caused by the following foods and products made from them: peanuts; tree nuts including almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts; sesame seeds; milk; egg; fish; crustacea (crustaceans) including crab, crayfish, lobster, and prawns; molluscs (shellfish) including clams, mussels, oysters and scallops; soy; cereals containing gluten, including wheat, rye, barley, oats and spelt; lupin; and sulphites (sulfites) at concentrations of 10 mg/kg or 10 mg/L or more. Products containing even small amounts of the allergens listed above must be identified with appropriate labelling to ensure allergen sufferers can avoid relevant foods.

The list of allergens that must be declared varies between jurisdictions (for example the European Union, the United Kingdom, the United States, Canada, Australia and New Zealand). The requirements of every country in which a food is sold should be confirmed.

Other foods such as Pumpkin, Celery, Celeriac, Corn, Maize, Legumes are also often found to be food allergens.

Common hidden sources of allergens in foods include:

Peanuts

• Peanut oil is sometimes used as an ingredient or a processing aid (the labelling status of refined peanut oil differs between jurisdictions, so confirm the requirements of your market);
• Asian foods may contain peanuts in the form of oil, pastes, sauces, or garnish;
• Crushed Nuts which are commonly used within baked goods and desserts may contain peanuts;
• Producers, processors, and packers of other nuts may use the same equipment for peanuts;
• Some breakfast cereals may contain peanuts.

Tree Nuts

• Some manufactured meat products may contain tree nuts, for example, pistachio nuts in Mortadella;
• Dessert items may contain tree nuts or traces of tree nuts;
• Baked goods such as crackers and cereals may contain tree nuts;
• Some breakfast cereals may contain tree nuts.

Sesame Seeds

• Some Asian and Middle Eastern foods may contain sesame seeds in the form of oil, pastes, sauces, or garnish;
• Sesame is often used within sauces such as Tahini and Hummus.

Milk

• Casein, a milk protein is often used in processed fish, meat, and non-dairy products;
• Butter and cream are often found within ready-to-eat prepared foods from restaurants and cafes;
• Meat slicing equipment is often used to slice meats, dairy products, and other items.

Eggs

• Egg albumen protein may be used as a processing aid, in both dried and wet forms;
• Egg lecithin emulsifier may be used as an agent in processed items;
• Whole or parts of eggs may be used in dressings such as mayonnaise;
• Some kinds of pasta and pasta products may contain eggs, both within the pasta, and fillings.
• The equipment used to make egg-free pasta may also be used to produce pasta that contains egg.

Fish, Crustacea and Molluscs

• Ethnic dishes from regions such as the Mediterranean, Northern Africa, and Asia often contain fish, crustacea (crustaceans), and molluscs (shellfish). This includes fish content within sauces and ingredients such as fish sauce, oyster sauce, dried anchovies, whole anchovies, and other dried fish, crustacea, and mollusc varieties;
• Fish, crustacean, or mollusc (shellfish) stock may be used in prepared foods, both within foods and sauces;
• Traditional Worcestershire sauce contains anchovies;
• Omega 3 is commonly sourced from fish.

Soy

• Soy and soy products are often used as processing additives within fish, meat, dairy and non-dairy products;
• Soy oil is sometimes used as an ingredient, processing aid, or lubricant (the labelling status of highly refined soy oil differs between jurisdictions, so confirm the requirements of your market);
• Asian foods may contain soy and soy products in the form of oil, pastes, sauces, or garnish;
• Soy products such as tofu in fresh, fried, paste, dried, or marinated forms may be used in some Asian foods;
• Derivatives of Soy are often used in food processing for their functional effects on processed or manufactured foods.

Wheat and Other Cereals Containing Gluten

• Wheat products are often used as functional additives within fish, meat, dairy, and other products;
• Wheat-derived glucose syrups and maltodextrins may contain traces of gluten depending on the degree of refining, and their labelling status varies between jurisdictions;
• Barley, rye, oats and spelt also contain gluten or gluten-like proteins and are declarable as cereals containing gluten in many jurisdictions;

Sulphites (Sulfites)

• Sulphites (US spelling: sulfites) are given many different names including Sulphur Dioxide, Sodium Sulphite, Sodium Bisulphite, Sodium Meta-bisulphite, Potassium Bi-sulphite, and Potassium Meta-bisulphite;
• Sulphites are commonly used as a preservative in many food products and beverages, and in many jurisdictions must be declared where present at 10 mg/kg or 10 mg/L or more.

Celery and Celeriac

• Celery may be found within many different types of ethnic cuisines;
• Celery seeds may be used within savoury flavourings such as compound seasonings;
• Celery is often used in beverages such as the popular ‘Bloody Mary’;
• Dehydrated Celery may be present within processed foods;
• Celeriac, also called turnip-rooted celery, celery root, or knob celery is commonly used for a puree for modern restaurant dishes;
• Celery or Celeriac leaves or shoots may be found within leafy salad mixes.

Coconut

• Various types of Coconut products include Coconut Water, Coconut Milk, Coconut Cream, Coconut Oil, Coconut Milk Powder, and Coconut Sugar;
• Coconut may be found within confectionery or baked products;
• Many different ethnic cuisines contain various forms of Coconut products;
• Coconut may be present within dairy products such as yogurt and ice cream;
• Coconut Sugar may be used as a sweetener.

Garlic and Onion

• Garlic and Onion may be present in many forms, including fresh, dried, freeze-dried, whole, cut, minced, or fermented;
• Many different regional cuisines contain various forms of Garlic and Onion products;
• Garlic and Onion may be infused into liquids such as oil;
• Salad dressings and sauces may contain Garlic and Onion.

Lupin

• Processed Foods, Health Food, Nutritional Supplements, and Bakery items may contain Lupins;
• Bakery pre-mixes and some processed Crumb Products may include Lupin;
• Lupin flour or ground Lupins may be used within items such as pastries, pies, pancakes, pizza, and pasta;
• Batter-coated food products may contain Lupin.

Mustard

• Mustard is commonly used as an ingredient within many savoury foods;
• Salad dressings, sauces, pickles, and relishes may contain Mustard;
• Regional foods may include Mustard Seeds or Mustard Flour as an ingredient;
• Processed and unprocessed meat products may be flavoured with Mustard.

Yeast

• Yeast and Yeast Extract may be found within many different food products;
• Health foods and supplements may contain Yeast;
• Many different Bakery items contain Yeast;
• Brewed and Fermented Items may contain Yeast;
• Over-ripe Fruit or Vegetables may contain elevated levels of Yeast.

Allergen Sufferers

Consumers with food allergies are generally advised to contact the manufacturer of a particular product, and in the case of restaurant meals, to enquire about the ingredients used before consumption. If allergen sufferers are in doubt about a certain food, it is best to avoid it totally, rather than risking an allergic reaction, and to seek advice from a medical practitioner or qualified allergy specialist.

Oral Allergy Syndrome

Most oral allergy reactions are caused by raw fruits, vegetables and nuts, because the proteins involved are often heat-labile and may be altered by cooking. Some foods, including celery and nuts, can still cause reactions after cooking. Some plant parts, such as the skin, may be more allergenic than others; the allergic characteristics of some fruits appear to decrease during storage. Foods associated with the oral allergy syndrome, which has occasionally been reported to cause anaphylactic reactions, include kiwifruit, hazelnut, white potato, celery, parsley, beans, and cumin.

Some individuals with oral allergy syndrome tolerate certain foods when they are well cooked or processed, but this cannot be assumed and varies between individuals. People who develop a rash, itching, or swelling when touching or peeling these foods may prevent this by wearing gloves. Consultation with a qualified allergen specialist is recommended to determine the cause of reactions to plant foods, and whether any special precautions are advisable.

Oral allergy syndrome is an allergic reaction to certain proteins in a variety of fruits, vegetables, and nuts, which develops in some people with pollen allergies. It is referred to as an oral allergy syndrome because it usually affects the mouth and throat.

Oral allergy syndrome is nearly always preceded by hay fever and tends to occur most often in older children and adults. It is usually associated with pollen allergies but it can also affect people with allergies to the pollens of grass, and other plants. These reactions can occur at any time of year but are often worse during the pollen season.

Symptoms may include itching and burning of the lips, mouth, and throat, watery itchy eyes, runny nose, and sneezing. Some individuals report that peeling or touching the offending foods may result in a rash, itching, or swelling where the juice touches the skin. More serious reactions can include hives and swelling of the mouth, pharynx, and windpipe. In rare cases, severe allergic reactions have been reported such as vomiting and diarrhoea, bronchial asthma, generalised hives, and anaphylactic shock. Symptoms usually develop within minutes of consuming or touching the food, but occasionally occur more than an hour later. A variety of fruits, vegetables, and their juices, including orange, tomato, apple, and grape, sometimes cause skin rashes and diarrhoea, especially in young children. Strawberries and pineapple can occasionally cause hives.

Control of Allergens Within a Food Business

Various processes and controls may be put in place to manage allergens on-site and prevent food that should not contain certain allergens from containing them.

These may include:

• Control of allergens on-site through purchasing. This may include obtaining raw material specifications before purchasing products to assess, and restrict, if necessary, the allergens within each required raw material;
• Control of processes such as re-working, which may potentially contaminate non-allergen products with allergenic ingredients. It is common for policies and procedures to be developed, documented, and implemented to ensure that only “like for like” products are reworked into each other, or alternately, for a matrix of reworkable products to be made available for production scheduling and operational teams;
• Considering the purchase of synthetic flavourings and functional raw materials if the requirement is to restrict or eliminate certain allergens from the food business site. For example, a synthetic flavouring that is not derived from an allergenic source, or a glaze for baked products that does not contain egg, may be used.
• Identification and storage of allergens in designated areas, including grouping similar allergens where possible;
• Storage of allergenic material on lower shelving/racking to prevent spills onto non-allergenic materials;
• Where possible, segregating preparation and processing areas, manufacturing or packaging lines for allergenic and non-allergenic foods;
• If the same preparation and processing areas, manufacturing, or packaging lines have to be used for processing, consider the scheduling of non-allergenic products before processing allergenic products. Allergen scheduling is one of the most prominent methods for controlling allergen cross contacts within food businesses that produce both allergen-containing and non-allergen products;
• Use of dedicated equipment for processing and cleaning of allergenic materials in case of spillage;
• Specified allergen cleans between batches of allergenic and non-allergenic products. The verification of “allergen” cleaning activities between batches of products is commonly verified through the use of rapid testing methods that detect the presence of proteins on the surfaces cleaned;
• Training of staff in basic Allergen Management and ensuring all possible measures are taken to prevent allergen cross-contact. For example, glove changing, hand washing, uniform control, utensil washing, staff site movements, and movement of allergen handling equipment should be considered within targeted Allergen Management training.

Allergen Labelling

If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Allergen Management Development requirements in relation to their items.

Undeclared ingredients on food labels may occur because of production and packaging instances such as “carry-over” or “hang-ups” of product or work in progress within production and packaging systems. This may occur due to incomplete cleaning of surfaces and utensils, an incorrect or incomplete listing of ingredients, or unknown ingredients in raw materials. Precautionary allergen labelling must be accurate and adequate, and must never take the place of good manufacturing practices, effective cleaning and allergen controls. Requirements for precautionary allergen labelling vary between jurisdictions. Some regions have no mandatory rules, and industry guidance such as the VITAL program is often used to support risk-based decisions.

In instances where precautionary or advisory allergen labelling is applied, it is important to consider that sales of the product may be affected by “over declaring” the potential for a product to contain an allergen that is not an ingredient. A structured risk-based methodology should be applied and documented to display the outcomes of such risk assessments.

It is important to consider any legislative requirements for the labelling of allergens within any food product. This is particularly important where foods contain ingredients that are pre-formulated and are added.

Analytical Testing for Allergen Management

To verify that the systems implemented for Allergen Management are effective, allergen-specific analysis can be carried out by a laboratory. This may be relevant to the product, process, or a combination of both. Product allergen testing is commonly scheduled, conducted, and recorded to confirm the inclusion or exclusion of specified allergens. Process allergen testing is commonly scheduled, conducted, and recorded to confirm the effectiveness of cleaning and sanitation in removing allergens. A variety of “rapid” test kits are available to assist with process verification for Allergen Management. Allergen test methods, whether “rapid” test kits or laboratory analytical methods, should be validated and fit for the allergen, the food matrix, and the level of detection required. Results from protein-based swabs and rapid kits indicate the presence of protein and are not always quantitative or allergen-specific, so it is important to ensure the method applied is appropriate for the outcome anticipated. Technical specialists should be consulted when selecting and confirming allergen testing methods.

Allergen “Free” Claims

Where Allergen “Free” Claims are made within product specifications or packaging, it is important that scheduled testing be conducted and recorded to verify such claims. It is generally considered best practice for Allergen-Free Claims to be confirmed on an ongoing basis against recognised testing methods, to ensure regulatory and consumer confidence. Claims such as “gluten free” have defined legal criteria that vary by country, and must be verified against the requirements of each market in which the product is sold.

If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Allergen Management Verification requirements in relation to their items.

You may wish to visit the Verification Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.