[Food Allergies] Risk management

Best practices for the management of allergens and prevention of cross contamination in food plants are continually evolving, with the latest perspective being the integration of risk management, HACCP and pre-requisite operational controls, according to a report by Gen-Probe International Marketing Manager of Food Safety Richard Fielder and Product Support Specialist Warren Higgs.

An important part of an allergen-management plan is the verification of the effectiveness of the risk management systems by routine sampling and testing for traces of nut allergens. The expanding choice of commercially available nut tests is helping manufacturers verify labeling claims, validate plant-specific quality management systems and minimize risk to food-allergic consumers.

As related to nuts — the most prevalent of U.S. food allergies, available test kits include allergen swab tests, hand-held rapid tests and laboratory kits. Hand-held ‘dip and test’ kits enable real-time, in-plant testing for peanut, almond and hazelnut. Used with an effective sampling plan, the testing can provide a preliminary screen for nut residue, with results validated by a laboratory-based assay.

For the quantification of specific nut allergens, ELISA-based laboratory methods can differentiate low part-per-million levels of contamination and detect proteins. PCR-based methods are often used to confirm ELISA results, because they are highly specific, though DNA presence cannot always be correlated to protein levels. There is still much work needed to be done for nuts beyond those in the “Big 8”.

While testing is important in validation and verification, allergen management plans for identifying and controlling hazards should be an ongoing process and integrated into food quality management systems. Such plans, when implemented correctly, minimize the use of nut advisory warning labeling by reducing the possibility of cross-contamination.