Undeclared allergens are a leading cause of food recalls in the U.S. Under the U.S. Food and Drug Administration's (FDA's) recall authority, and enhanced by the Food Safety Modernization Act (FSMA), the food industry must act to prevent contamination of food with chemical, microbial and physical hazards. One such hazard is allergens, which can inadvertently appear in foods through incorrect labeling, improper handling of rework, cross-contact during manufacture and incomplete equipment cleaning procedures. The food industry has devoted considerable resources to developing allergen control plans with the goal of preventing the unintended presence of allergens in food. Managing allergens in food processing facilities involves training of processing and supervisory personnel, segregation of allergenic foods during storage and handling, use of validated cleaning procedures for food-contact equipment, prevention of cross-contact during processing, product label review including label usage and control, and supplier control programs for ingredients and labels. Analytical methods to detect and quantify allergens are essential for ensuring the effectiveness of allergen control procedures. Choice of method depends on many factors including the end use, the type and nature of the allergen, the food in which the allergen is found, and the manner in which the allergen has been processed. Analysis of ingredients, intermediate (in-process) and final food products, and swab and rinse water samples obtained during and after equipment sanitation, are used to evaluate the effectiveness of allergen control procedures. All analytical methods must be validated to determine their suitability for detecting allergens on food-contact surfaces and in food.

Importance of analytical methods for allergen control in food processing facilities

248th National Meeting (2014)

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