Professional Documents
Culture Documents
ROY SPARRINGA
1. Pendahuluan
3. Regulasi Global
4. Regulasi di Indonesia
5. Penutup
Pendahuluan
Pendahuluan
§ Prevalensi
alergi
30-‐40%
dari
total
populasi
dunia
(World
Allergy
Organiza0on/WAO,
2011)
§ Angka
kejadian
alergi
meningkat
3x
lipat
sejak
1993
hingga
2006
(Center
for
Disease
Control
and
Preven0on/CDC)
§ 6-‐8%
anak
dibawah
3
th
dan
2%
orang
dewasa
memiliki
seEdaknya
satu
jenis
alergi
pangan
(Food
Safety
Centre
Allergen
Bureau,
Australia)
§ Di
Amerika,
peningkatan
alergi
makanan
sampai
2x
lipat
dalam
10
th
terakhir,
khususnya
alergi
kacang
(www.foodallergy.org)
§ Di
Indonesia,
diperkirakan
ada
peningkatan
kasus
alergi
mencapai
30%
per
tahun
(PD
PERSI,
2012)
Pendahuluan
Eropa
Kanada
Amerika
Serikat
Codex
Australia
Jepang
Codex
Except
for
single
ingredient
foods,
a
list
of
ingredients
shall
be
declared
on
the
label
:
ð The
following
foods
and
ingredients
are
known
to
cause
hypersensi=vity
and
shall
always
be
declared:
•
Cereals
containing
gluten;
i.e.,
wheat,
rye,
barley,
oats,
spelt
or
their
hybridized
strains
and
products
of
these;
•
Crustacea
and
products
of
these;
•
Eggs
and
egg
products;
•
Fish
and
fish
products;
•
Peanuts,
soybeans
and
products
of
these;
•
Milk
and
milk
products
(lactose
included);
•
Tree
nuts
and
nut
products;
and
•
Sulphite
in
concentraEons
of
10
mg/kg
or
more.
• The
Food
Allergen
Labeling
and
Consumer
ProtecEon
Act
of
2004
(FALCPA)
is
a
law
that
was
enacted
in
August
2004.
Among
other
issues,
FALCPA
addresses
the
labeling
of
all
packaged
foods
regulated
by
the
FDA
• Under
FALCPA,
a
"major
food
allergen"
is
an
ingredient
that
is
one
of
the
following
eight
foods
or
food
groups
or
an
ingredient
that
contains
protein
derived
from
one
of
them:
milk,
egg,
fish,
Crustacean
shellfish,
tree
nuts,
wheat,
peanuts,
soybeans
• FALCPA
labeling
requirements
apply
to
foods
that
are
made
with
any
ingredient,
including
flavorings,
colorings,
or
incidental
addiEves
(e.g.,
processing
aids),
that
is
or
contains
a
major
food
allergen.
Labelling
Eropa
ArEcle
9
List
of
Mandatory
Par=culars
....following
parEculars
shall
be
mandatory
:
...(c)any
ingredients
or
processing
aid
listed
in
Annex
II
or
derived
from
a
substances
or
product
listed
in
Annex
II
causing
allergies
or
intolerances
used
in
the
manufacture
....
FSANZ, 2013
Kanada
• Food
allergen”
means
any
protein
from
any
of
the
following
foods,
or
any
modified
protein,
including
any
protein
fracEon,
that
is
derived
from
any
of
the
following
foods:
(a)
almonds,
Brazil
nuts,
cashews,
hazelnuts,
macadamia
nuts,
pecans,
pine
nuts,
pistachios
or
walnuts;(b)
peanuts;
(c)
sesame
seeds;(d)
wheat
or
triEcale;
(e)
eggs;
(f)
milk;
(g)
soybeans;(h)
crustaceans;
(i)
shellfish;
(j)
fish;
or(k)
mustard
seeds.
(allergène
alimentaire)
• If
a
food
allergen
is
present
in
a
prepackaged
product,
the
source
of
the
food
allergen
or
gluten,
as
the
case
may
be,
must
be
shown
on
the
label
of
the
product
in
(a)
the
list
of
ingredients;
or
(b)
in
a
statement
enEtled
“Contains”
that
complies
with
the
requirements
Mandatory
labeling
is
enforced
by
the
ministerial
ordinance,
and
the
ministerial
noEficaEon
recommends
that
foods
containing
walnut
and
soybean
be
labeled
with
sub
specific
allergenic
ingredients.
AddiEonal
labeling
of
shrimp/prawn
and
crab
has
also
become
mandatory
since
2008.
To
standardize
the
official
methods,
the
Japanese
government
described
the
validaEon
protocol
criteria
in
the
2006
official
guidelines.
The
guidelines
sEpulate
that
any
food
containing
allergen
proteins
at
greater
than
10mg/kg
must
be
labeled
under
the
Law.
This
review
covers
the
selecEon
of
the
specific
allergenic
ingredients
by
the
Japanese
government,
the
implementaEon
of
regulatory
acEon
levels
and
the
detecEon
methods
to
support
them,
and
the
assessment
of
the
effecEveness
of
this
approach.
Laboratorium
PPOMN
1.
Histamin
dalam
porduk
Lain
Ikan