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  • Undeclared allergens in food Food control, analyses and risk assessment

    Ved Stranden 18 DK-1061 Copenhagen K www.norden.org

    Denmark, Finland, Norway and Sweden collaborated during 2015 in a control project on allergen labeling. Products were also analysed for the allergens milk, egg, hazelnut, peanut and gluten.

    Correct labeling is the only aid for allergic consumers to avoid products which could pose a serious health risk. The widespread use of non-regulated precautionary allergen labeling (PAL) might decrease the amount of products available for allergic consumers. It can also pose a risk since the PAL might be ignored.

    On 10% of the controlled products, the allergenic ingredients were not correctly transcribed in the list of ingredients and EU regulations were thus not followed. Milk was the most frequently found undeclared allergen, especially in chocolate and bakery products, and therefore constitute a risk for allergic consumers. The results might give input to achieve EU legislation regarding PAL.

    Undeclared allergens in food

    Tem aN

    ord 2016:528

    TemaNord 2016:528 ISBN 978-92-893-4606-1 (PRINT) ISBN 978-92-893-4607-8 (PDF) ISBN 978-92-893-4608-5 (EPUB) ISSN 0908-6692

    Tem aN

    ord 2016:528

    http://crossmark.crossref.org/dialog/?doi=10.6027/TN2016-528&domain=pdf&date_stamp=2016-06-14

  • Undeclared allergens in food Food control, analyses and risk assessment

    Ylva Sjögren Bolin and Ingrid Lindeberg

    TemaNord 2016:528

  • Undeclared allergens in food Food control, analyses and risk assessment Ylva Sjögren Bolin and Ingrid Lindeberg

    ISBN 978-92-893-4606-1 (PRINT) ISBN 978-92-893-4607-8 (PDF) ISBN 978-92-893-4608-5 (EPUB) http://dx.doi.org/10.6027/TN2016-528

    TemaNord 2016:528 ISSN 0908-6692 © Nordic Council of Ministers 2016 Layout: Hanne Lebech Cover photo: ImageSelect

    Print: Rosendahls-Schultz Grafisk Printed in Denmark

    This publication has been published with financial support by the Nordic Council of Ministers. However, the contents of this publication do not necessarily reflect the views, policies or recom- mendations of the Nordic Council of Ministers.

    www.norden.org/nordpub

    Nordic co-operation Nordic co-operation is one of the world’s most extensive forms of regional collaboration, involv- ing Denmark, Finland, Iceland, Norway, Sweden, and the Faroe Islands, Greenland, and Åland.

    Nordic co-operation has firm traditions in politics, the economy, and culture. It plays an im- portant role in European and international collaboration, and aims at creating a strong Nordic community in a strong Europe.

    Nordic co-operation seeks to safeguard Nordic and regional interests and principles in the global community. Common Nordic values help the region solidify its position as one of the world’s most innovative and competitive.

    Nordic Council of Ministers Ved Stranden 18 DK-1061 Copenhagen K Phone (+45) 3396 0200

    www.norden.org

  • Contents

    Summary............................................................................................................................................................. 7 Introduction .............................................................................................................................................. 7 Results and discussion ......................................................................................................................... 8

    1. Background .............................................................................................................................................11 2. Objectives .................................................................................................................................................13 3. Organisation ............................................................................................................................................15 4. Legal basis ................................................................................................................................................17

    4.1 Labelling of ingredients .......................................................................................................18 4.2 Precautionary Allergen Labelling, hygiene, and the responsibility of the

    food business operator ........................................................................................................20 5. Food control, sampling, and analysis of food allergens .....................................................23

    5.1 Food control ..............................................................................................................................23 5.2 Sampling .....................................................................................................................................24 5.3 Analysis of food allergens ...................................................................................................25 5.4 Statistics ......................................................................................................................................26

    6. Results ........................................................................................................................................................27 6.1 Results regarding controlled companies ....................................................................27 6.2 Results regarding undeclared allergenic ingredients ................................................27 6.3 HACCP control..........................................................................................................................29 6.4 Precautionary allergen labelling (PAL) .......................................................................30 6.5 Analytical results ....................................................................................................................32

    7. Discussion ................................................................................................................................................35 7.1 Labelling of allergenic ingredients .................................................................................35 7.2 Allergen handling ...................................................................................................................36 7.3 Precautionary Allergen Labelling ...................................................................................37 7.4 Risk for allergic and celiac consumers .........................................................................38 7.5 Measures.....................................................................................................................................39

    Conclusion ........................................................................................................................................................41 References........................................................................................................................................................43 Sammanfattning: ”Odeklarerade allergener i mat – livsmedelskontroll, analyser och

    riskvärdering” ........................................................................................................................................45 Introduktion ............................................................................................................................................45 Resultat och diskussion .....................................................................................................................46

  • Appendix 1: Checklist for control ........................................................................................................ 49 Appendix 2: Risk assessment regarding undeclared milk, hazelnut, peanut, egg and

    gluten based on results from the project Undeclared allergens in food ................... 53 Introduction and hazard identification ..................................................................................... 53 Aims and interpretations ................................................................................................................. 54 Method ...................................................................................................................................................... 54 Undeclared milk protein (casein) ................................................................................................ 55 Exposure assessment ......................................................................................................................... 56 Hazard characterization ................................................................................................................... 59 Undeclared hazelnut .......................................................................................................................... 60 Exposure assessment ......................................................................................................................... 60 Hazard characterization ................................................................................................................... 62 Undeclared peanut .............................................................................................................................. 63 Undeclared egg ..................................................................................................................................... 64 Undeclared gluten ..............................................................................................