Advantages and disadvantages of the main analytical methods used in allergen management

Escrito por admin el . Posteado en Allergens

Analytical methods are needed for a correct management and control of potential allergen cross-contamination, as well as the reinforcement of the quality of the manufacturing and cleaning processes.

According to European regulation No 1169/2011, it is mandatory to report specific allergens present in a product.

Direct methods are recommended because they allow the detection of specific allergenic proteins, avoiding false positives, because they are able to distinguish accurately the presence of a particular allergen.

Management of allergens in food industry

Escrito por admin el . Posteado en Allergens

Food allergies are the exaggerated response of our immune system against the consumption, contact or inhalation of a food, its derivatives or an additive contained in the same. There is an increasingly important public health problem since its prevalence is increasing.

Management of allergens in the food industry is not a new system, but it is already an integral part of the food security control. An effective allergen management system should take into account all operations, from the supply of raw materials to production, handling or packaging.

Zeulab takes part in the IV Food Quality & Safety International Congress Acofesal

Escrito por admin el . Posteado en Accreditations

The overall level of the presentations and round tables, as well as the participation, was elevated, demonstrating the great interest aroused by the proposed subjects.

The presence of representatives of the food industry, distribution, catering industry, research centers, public and private laboratories, as well as certification entities, consulting companies and consumer associations, shows once again that food safety is a very topical issue.

Selection and use of test kits by accredited laboratories

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The European co-operation for Accreditation or EA is an association of national accreditation bodies in Europe that are officially recognised by their national Governments to assess and verify organisations that carry out evaluation services such as certification, verification, inspection, testing and calibration.

Analytical methods of allergen detection

Escrito por admin el . Posteado en Allergens

Food allergens are components of foodstuff and additives that when digested, in contact or inhale cause an immune reaction known as food allergy.

Although some allergies occur more frequently than others, and there are about 160 foods that can cause allergic reactions, the most common ones are those to the cow milk, eggs, legumes (including soy), wheat/gluten, fish, shellfish, fruits, and nuts, such as peanuts and walnuts.