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Articles by Keyword - Allergens
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Features: Protect Your Company From Food Allergens
He was 12 years old when he ate his last meal. He did not know what anaphylactic shock was, but that’s what happened to him after traces of peanut in his food triggered a severe immune response.
Departments: Freedom From Allergen Risk
A quick review of product recalls and withdrawals in any given week reveals that allergens, and the need to declare their presence in foods, represent a massive challenge for the global food industry. In one week’s recalls in the United States, for example, inaccurate labeling resulted in the recall of sandwich rolls (undeclared milk), ice cream (undeclared almonds), salmon spread (undeclared egg), and ice bars (undeclared milk). No category of processed and packaged food is invulnerable to the risk...
Features: Allergen Rules Nothing to Sneeze At
This is the second of a two part series. the first article, “Managing Allergen Labeling Challenges,” was published on p. 49 of the October/November issue.
Departments: Managing Allergen Labeling Challenges
The first article in this two-part series is focused on how enterprise business solutions can help food processors manage industry challenges around the current enacted regulations in the 2004 Food Allergen Labeling and Consumer Protection Act. This FDA legislation addresses better management and disclosure of food allergens in the manufactured foods we eat every day. In addition to regulations that are in place today, such as requiring disclosure of food allergens on product labels by manufacturers, food...
Departments: Taking Control
Food allergy occurs when an individual possesses intolerance to certain types of materials in food, which provokes a hypersensitive reaction of the immune system. It is a major concern to the many people allergic to eggs, peanuts, dairy products, soy, tree nuts (e.g. almonds and cashews), fish, shellfish and wheat, which are commonly referred to by the industry as the Big 8.
Departments: The Curtain of Containment
The number of people, who have to be alert to what foods they not only digest, but also often just come into contact with, is sizeable. Food allergies of some type affect about 2 percent of the adults in this country. If someone does not have to deal with this problem, chances are they have a member of their family who does. Nationwide, 8 percent of children need to be wary about what they put in their mouths.
Features: Allergens: A Potential Kiss of Death
She was just 15 and in love, and in a romantic interlude with her beau in early March, she stole what would be her last kiss. While a coroner said it was a lack of oxygen to her brain, it was initially believed that a peanut butter and jelly sandwich lingering on the pallet of her boyfriend was the culprit, for Christina Desforges, of Saguenay, Quebec, Canada, who was, incidentally, allergic to peanuts, and died in a Quebec hospital several days later.