Allergens

Did you know…

Approximately 8% of children are affected by a food allergy1-2% of adults are affected by a food allergy

What is a food allergy?

Allergies are caused by an overactive immune systemThe body’s immune system strongly reacts to a protein (allergen) the body mistakes as being harmfulSome reactions are very mild, others are deadlyReactions can be immediate or delayed

What is the IgE Response?

Two parts of the immune system are involved:1. production of an antibody, IgE that circulates in the blood2. Mast cells – occur in all body tissues but especially in areas that are typical sites of allergic reactions. Nose, throat, lungs, skin and GI tract.

Food Allergies

Symptoms occur within a few minutes or up to two hours after consumptionMay have a reaction from simply touching or smelling the allergenShould not be confused with food intolerances / sensitivities which do not involve the body’s immune system. Ie. Lactose intolerance

Common Symptoms

HivesRashesEczemaNauseaVomitingDiarrheaFlushed faceSwelling of the eyes, face, lips throat and tongue

Troubling breathingTrouble swallowingAnxiousnessDistressWeaknessDrop in blood pressureRapid heart beatLoss of consciousness

Anaphylactic Reaction

Severe allergic reaction involving swelling of the tongue, difficulty breathing, severe drop in blood pressureIs often life threateningEpi-Pen can be used to help relieve the symptoms until the patient receives medical attention

9 Major Allergens

MilkEggsFishPeanutsWheatSoySesameTree NutsSulphites

Peanuts – Hidden Sources

Artificial nuts can be peanuts that have been deflavouredArachis oil is peanut oilAfrican, Chinese, Indonesian, Mexican, Thai and Vietnamese dishes often contain peanuts as do foods sold in bakeries and ice cream shopsMany brands of sunflowers seeds are produced on equipment shared with peanuts

Wheat

Wheat allergic people have an IgE-mediated response to wheat protein – not the same as Celiac diseaseMost children outgrow the allergySemolina contains wheat

Milk – Hidden Sources

Deli meat slicers are often used to slice meat and cheeseSome brands of canned tuna fish contain casein, a milk proteinMany non-dairy products contain caseinSome meats may contain casein as a binderMany restaurants put butter on steak after it has been grilled to add extra flavour

Eggs – Hidden Sources

Are used to create the foam topping on coffee drinksCommercially processed cooked pastas Flu shots

Soy

Soy and soybeans are found in baked goods, canned tuna, cereals, crackers, infant formulas, sauces and soupsMay be found in some peanut butterMost soy-allergic people can safely eat soy-bean oil

Tree Nuts – Hidden Sources

Artificial nutsBBQ sauceCerealsCrackersIce CreamHacky sacks and bean bags may be filled with crushed shell nuts

Sulphites

Are often used as a preservativeNaturally occurring in some foodsAre used to bleach food starchesMay be used in some packaging materials

Sesame

Sesame is used as a flavouring agent in many productsMeat industryBakingBreading

Fish (shellfish and crustaceans)

Caesar salad dressing and Worcestershire sauce may contain anchoviesImitation crabmeatSome relishesMay be allergic to one type of fish and not others

Labelling

CFIA is working with industry to ensure that allergens are always declared on the ingredient deckPrecautionary labelling policy – “may contain…”Should not be used in place of Good Manufacturing Practices

Undeclared Ingredients

UtensilsUnclean surfacesUnknown ingredientsRework

Allergen Test KitsAllergen Test Kits

ELISA test kits have been developed for peanut, ELISA test kits have been developed for peanut, egg, milk, almond and wheyegg, milk, almond and wheyTrying to develop ELISA for soybean, walnut, Trying to develop ELISA for soybean, walnut, pecan, hazelnuts, cashew, clam, sesame seed pecan, hazelnuts, cashew, clam, sesame seed and shrimpand shrimpATP ATP –– does not detect for a specific proteindoes not detect for a specific proteinPCR PCR –– polymerase chain reaction (DNA)polymerase chain reaction (DNA)

Allergen Test Kits Allergen Test Kits -- NeogenNeogen

Alert Alert –– qualitative screening test that compares qualitative screening test that compares up to 5 samples at a time against known levels up to 5 samples at a time against known levels of an allergenof an allergenUsed to test raw ingredients, CIP rinses, Used to test raw ingredients, CIP rinses, environmental surfaces, product throughout the environmental surfaces, product throughout the production processproduction processUsed mainly for sanitation assessmentUsed mainly for sanitation assessmentELISA ELISA

Allergen Test KitsAllergen Test Kits

VeratoxVeratox –– quantitative test that compares up to quantitative test that compares up to 19 samples at a time against 5 test controls19 samples at a time against 5 test controlsAccurate results in Accurate results in ppmppmUsed by the FDAUsed by the FDAWellWell--validatedvalidated

Allergen Test KitsAllergen Test Kits

Reveal Reveal –– is a strip test for 5ppm in 10 minutes or is a strip test for 5ppm in 10 minutes or lesslessIf the test detects at least 5ppm 2 lines will form If the test detects at least 5ppm 2 lines will form on a simple test device. 1 line = negativeon a simple test device. 1 line = negativeOnly in use for peanutsOnly in use for peanuts

Allergen Test KitsAllergen Test Kits

Most are very expensiveMost are very expensiveMay be used to validate sanitation or washMay be used to validate sanitation or wash-- down practicesdown practicesAre not always time efficientAre not always time efficientMay not be specific to a type of protein (ATP)May not be specific to a type of protein (ATP)May not always be sensitive enough May not always be sensitive enough What is a safe level?What is a safe level?

Allergen Control Program

Identify allergens in the facilityDevelop SOP’s

i.e. storagereceivingscheduling

Follow GMP’sPrevent Cross-contamination

Allergen Control Program

Verify that all ingredient decks are correctAllergen Control Program – a systematic method for identifying and controlling allergens in a processing facilityAlso referred to as an Allergen Prevention Program

Things to keep in mind

Derivatives and ingredients processed from an allergenic food can still cause a reaction10ppm can cause an allergenic reaction OR one tsp of material in 1 ton of food!!Food allergies can be fatal – the severity of the reaction is independent of the amount of allergen ingestedEveryone needs to be involved

10 Steps to Implement an Allergen Control Program

1) Management’s Commitment

Cooperation is key to successfully implement an effective programNeed to have involvement from all levels of management$$$

2) Training and Education

Ensure all employees understand the Allergen Control Program and how it relates specifically to themIncludes: defining the allergens, importance of allergen control, most common problem areas, control measuresAlways need to stay current and up to date

3) Evaluation and Post - Evaluation

Evaluation – walk through the facility and identify problem areas and what products contain allergensPost – Evaluation – follow the path of all allergen ingredients throughout the entire process. Receiving, storage, packaging, shipping, etc.

4) Incoming Materials

Do the suppliers have a ACP in place?Receiving Log – Identify if allergen or non-allergen (A or N)Review specifications or ingredient statementsClearly label raw ingredients. Develop a colour coding system.

5) Storage

Develop a segregation policy – see allergen treeEnsure all containers, etc. are labelledclearlyHave dedicated storage facilities, tubs, bins, etc.

6) Ingredient Handling

Develop methods of adding ingredients to processing stages without cross-contaminationControl of dust during transfer and measuringSanitation – “allergen clean”- is your process wet or dry?

7) Creating Production SOP’s

FormulatingIs there a non-allergen substitute?Use colour coding – on containers, and even production sheets to alert employees of allergen statusEnsure all ingredients are labelled well

7) Cont’d

SchedulingTry to schedule non-allergen formulas first to avoid wash downsCreate an allergen tree or matrixAllow for sufficient time to wash down Avoid problems by having dedicated lines or equipment

7) Cont’d

Equipment / UtensilsDedicated equipment and utensilsMeasuring and sampling devices need to be consideredLabel everythingColoured untensils and tubs, etc.Enforce strict wash down procedures

7) Cont’d

GMP’sEnforce GMP’s to prevent cross-contaminationMonitor production closelyMonitor product flow and traffic flowHave employees change gloves and smocks to reduce cross-contamination

7) Cont’d

Rework PolicyDesignated storage area according to allergenLabel clearlyDocumented rework plan is key – usage logLike into likeEnsure equipment usage is monitored

8) Labelling

Ensure that labels are correct and up to dateAll ingredients should be on the labelLimit use of precautionary labelling. “May contain…”Check product prior to shipment and document the check

9) Sanitation

SSOP’s – standardized sanitation operating proceduresUse appropriate cleaning methods –vacuum, scrape, soap, chemicalsUse appropriate equipmentWatch out for valves, pumps, and difficult to clean areasIs equipment conducive to cleaning?

9) Cont’d

Adequate lightingValidate sanitation – allergen test kitsProper storage of clean utensils and equipmentWatch for maintenance toolsThe 2 and 2 rule. Wash twice and rinse twice.

10) Deviations and Corrective Actions

Write up your ACP as you would any other written programMonitor and record everythingWhat will be your plan of action for a non-conformance?Rework or DiscardClose the Loop

Common Errors Resulting in Recall

Cross-contamination – inadvertent addition Not declaring the ingredient on the label. Not reviewing formulation changesSubstituting ingredients (non-allergen spice for an allergen spice)Incorrect packaging material

Common Errors Resulting in Recall

Allergens not addressed in HACCP or GMP programProduction and sanitation staff not fully trainedTREAT ALLERGENS AS THOUGH THEY ARE PATHOGENIC MICROBES!!!!