Food Allergens
In recent years, we are witnessing a surge in food allergen cases at an unprecedented rate. Technically speaking, a food allergy is an unpleasant or dangerous immune system reaction after a certain food is eaten. Symptoms of allergic reaction can include digestive problems, hives or swollen airways. In some cases, severe reactions can also be life-threatening.
EU Regulation 1169/2011 list of fourteen (14) allergens which required mandatory labelling include -
- Cereals containing gluten namely wheat like Khorasan wheat, spelt wheat, rye, barley, oats and their hybridised strains and products thereof
- Crustaceans and products thereof like prawns, lobster, crabs and crayfish
- Egg and egg products thereof
- Fish and products thereof
- Peanuts and products thereof
- Soybeans and products thereof
- Milk and milk products thereof (including lactose)
- Nuts like almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and Macadamia nut (Queensland nut)
- Celery and products thereof
- Mustard and products thereof
- Sesame seeds and products thereof
- Sulphur dioxide or sulphites at concentrations more than 10mg/kg or 10mg/L
- Lupin and products thereof
- Molluscs and products thereof like mussels, clams, oysters, scallops, snails and squid
United States:
In the U.S., The Food Allergen Labelling and Consumer Protection Act (FALCPA) of 2004 requires that the "top 8" allergens must be clearly listed in plain English in the ingredient list if the food contains them:
- Peanut
- Tree nuts
- Milk
- Egg
- Wheat
- Soy
- Fish
- Shellfish
What are the symptoms if allergic reaction happens?
Common symptoms of allergic reactions for most people can include:
- Hives
- Flushed skin or rash
- Tingling or itchy sensation in the mouth
- Face, tongue, or lip swelling
- Vomiting and/or diarrhoea
- Abdominal cramps
- Coughing or wheezing
- Dizziness and/or light headedness
- Swelling of the throat and vocal cords
- Difficulty breathing
- Loss of consciousness
How important is it to report adverse reactions and labelling concerns
One of the primary functions of allergen labelling is to avoid mislabelling or contamination as it can seriously affect allergic individual and may lead to anaphylactic shock (mostly in children). Even consumption of low concentrations of allergens, may cause allergic reactions for people at risk. There are many people with food intolerances for lactose, gluten, citric, soyabean components. Hence a proper accurate labelling for food containing potential allergic threats is inevitable.
Eurofins Comprehensive Allergen Testing Services
To meet the allergen labelling requirements, analytical testing laboratories must be aware of the allergenic ingredients as well as the sources of cross-contamination with allergens that may have occurred. Eurofins have the capability to detect these food allergens by the most effective & advanced techniques like ELISA & DNA based PCR.
