Page 26 - FoodFocusThailand No.169 April 2020

SPECIAL FOCUS

Detection of Food Allergens • Prevention of cross-contact during processing. Segregate
Detection methods for food allergens are mostly based on the recognition production area and employee for allergenic and non-allergenic
of allergen proteins by antibodies, such as lateral flow device methods products. If this is not possible, schedule the manufacturing of non-
and enzyme-linked immunosorbent assay (ELISAs). DNA-based allergenic foods before processing foods with allergens. Schedule
methods such as real-time polymerase chain reaction (PCR) are also sanitation immediately after the production of foods containing
used to detect the presence of allergens. Currently, mass spectroscopy allergenic ingredients and verify the sanitation effectiveness. Limit
is becoming an alternative to these methods due to it has the advantage the traffic patterns of raw materials, packaging supplies, and
of permitting simultaneous analyses for several allergens in food, employees during the manufacture of allergen-containing products.
including processed food products which may contain protein Dedicate tools, containers, and utensils and clearly mark them or use
denaturation and structural modification that might not be detected by a color code to identify allergenic ingredients and/or products. Control
the antibody-based method. Furthermore, it has high sensitivity and of rework and work in process containing allergenic ingredients by
specificity (Planque et al., 2017). color-coded tags and record their location and amounts.
• Review product labels to ensure packaged food comply with
Food Allergen Management the regulation. Ensure label approval processes are in place for new
Food allergen management can be accomplished by the collaboration products or changes to current products. Review incoming labels
of team members and work synchronized thoroughly the food supply before receipt for accuracy. Discard all out-of-date labels or packaging.
chain. As references from Preventive Controls for Human Implement proper inventory control procedures for
Food (FSPCA, 2016) and Components of an packaging materials and labels. Train line personnel
Effective Allergen Control Plan for food on techniques for ensuring product labels are used
processors (FARRP, 2020a), the main accurately at product changeover on the production
issues are mentioned as followed: line.
• Establishment of allergen • Validated allergen cleaning program by
control team is the first step to evaluating the processing equipment and
gather representatives from all overall plant structure with good sanitary
appropriate departments such features. Implement the sanitation
as production, quality control, standard operating procedures in
regulatory compliance, research particular cleaning procedures,
and development, engineering, identify the responsible person and
sanitation and food safety. It is documented training. Implement
to identify key leaders in the the cleaning validation and
organization who not only verification process, define the
understand how ingredients analytical procedures and final
flow through the facility, but acceptance criteria. Validate the
also understand the vital analytical procedures used to verify
importance of managing and and validate cleaning efficacy. Keep
controlling these ingredients at detailed records for cleaning,
every stage and every day. validation, and verification. Monitor
• Allergen management and verify the Allergen Control Plan
begins with new product concepts, frequently.
research and development product • Provide staff training on allergen
prototypes, new ingredients and new awareness and control for all employees at
labels. Avoid or minimize using allergenic level of the company. Provide specific training along
ingredients. Create a process to review allergens in new as job responsibilities. Training is essential and needs to be an ongoing
products with manufacturing facilities before ordering the ingredients commitment for both new and experienced employees.
from suppliers and starting the production. Understand the existing
allergens or lack of allergens in the manufacturing facilities when
formulating new products. Question ingredient suppliers on the
functionality and necessity of allergens in their formulation. Only add ข้้อมููลเพิ่่�มูเติ่มู/Additional Information
®
allergens to new products when they make a significant distinguish in 1 The Voluntary Incidental Trace Allergen Labelling (VITAL ) Program
the taste or functionality of the product. จััดทำำ�ขึ้้�นในออสเตรเลีียแลีะนิวซีีแลีนด์ ®
The Voluntary Incidental Trace Allergen Labelling (VITAL ) Program
1
• Segregation of allergenic foods or ingredients during receiving, has been developed in Australia and New Zealand.
storage, handling, and processing. Identify the allergen information of
incoming raw material, use tagging/color coding, separate equipment เอกสารอ้างอ่ง/References
and storage areas for allergenic and non-allergenic ingredients and/or FARRP [Food Allergy Research and Resource Program]. 2020a. Allergen
products to prevent allergen cross-contact. Using and documenting Control in the Food Industry. Available Source: https://farrp.unl.edu/
clean up procedures for spills of allergens. allergen-control-food-industry, Accessed date: 16 March 2020.
• Conduct supplier control programs for ingredients and labels to FARRP [Food Allergy Research and Resource Program]. 2020b. USA: FDA
ensure the suppliers are diligent and equally as dedicated to controlling and USDA Food Recall Incidents. Available Source: https://farrp.unl.edu/
and managing allergens. Require letters from suppliers that guarantee reg-sit-usa, Accessed date: 13 March 2020.
the ingredients purchased do not contain undeclared allergens. Audit FSPCA [Food Safety Preventive Controls Alliance]. 2016. Preventive Controls
suppliers regularly to assess the effectiveness of their Allergen Control for Human Food. Training Curriculum, FSPCA Lead Instructor Guide.
Planque, M., T. Arnould and N. Gillard. 2017. Food Allergen Analysis:
Plan. Require suppliers to have effective sanitation cleaning procedures Detection, Quantification and Validation by Mass Spectrometry. Available
and transportation. Source: DOI: 10.5772/intechopen.69361, Accessed date: 13 March 2020.

26 26 FOOD FOCUS THAILAND APR 202020
FOOD FOCUS THAILAND
APR 20
20/3/2563 BE 16:25
23-27_Special Focus_Food Allergen.indd 26
23-27_Special Focus_Food Allergen.indd 26 20/3/2563 BE 16:25