Allergen Tests
Food Allergen Tests
Food Allergen Tests Malaysia Supplier. Allergen Control & Management: Practical Implications for Cleaning & Monitoring. Allergen surface residue, surface allergen test, allergen residue, allergen prevention, allergen validation. The control of allergens is a significant concern for food manufacturers. However, the absence of universally agreed acceptable allergen levels has led to the overuse of fail-safe warning or pre-cautionary labelling. This lack of guidance is causing a great deal of confusion on the best approach to control allergen risks.
Data analysis showed that
- Five food types, bakery products, snack foods, candy, dairy products and dressings, were most often involved in food allergen recalls during this period.
- Bakery products accounted for almost as many food allergen recalls as all of the other top five foods combined
- The allergens most often involved in recalls were milk, wheat and soy.
- Peanuts and tree nuts combined caused fewer recalls than any one of these top three allergens.
- Just over 20 percent of the recalls involved mislabeling for multiple allergens; many involved a combination of milk, wheat, soy and egg. This may reflect the many different ways that these foods are used and the variety of different ingredients that are derived from each of them.
- 88% of root causes were related to labelling issue (table 2), and only
- 12% of root causes were due to some form of cross contact in manufacturing of which there are many possible causes, only one of which is cleaning.
