Journal of Hygienic Engineering and Design

Original scientific paper

UDC 613.2:616-056.3

ALLERGENS MANAGEMENT SYSTEM IN THE FOOD PRODUCTION

Vesna Gojkovic1*, Zeljka Marjanovic-Balaban2, Milan Vukic1,
Radoslav Grujić1, Brane Novaković3

Faculty of Technology - Zvornik, University of East Sarajevo,

1

Vuka Karadzica 30, East Sarajevo, Bosnia and Herzegovina

2
Faculty of Forestry, University of Banja Luka,
Stepe Stepanovića 73, Banja Luka, Bosnia and Herzegovina
3
Development Agency EDA, Djure Jaksica 11, Banja Luka, Bosnia and Herzegovina

e-mail: vesna.gojkovic@yahoo.com
*

Abstract
The share of the population that has symptoms of
­intolerance or allergic reactions to food is increasing.
Having in mind diversity of food ingredients, consumers
are increasingly demanding avoidance or clear label-
ling of these substances, thus a challenge faced by the
­producers and distributors of food products is great.
This paper presents a developed allergen management
system in the production and packaging of powdered
food products with different allergens contained. The
key elements of established system are related to ef-
fective planning of production, cleaning of production
lines, separation, and proper food product labelling.
Verification procedures for implemented allergen
management system and possible cross-contamina-
tion was performed by ELISA method. The following
ELISA methods were carried out: ridascreen 7100, ver-
atox 8410, veratox 8470, respectively gluten, soya, and
milk allergens. Established methods for the validation
of allergen management system showed that the sys-
tem is set up effectively.
Established verification procedures in the allergen
management system confirm that system implemen-
tation is performed according to the defined plans and
that with the application of other prerequisite pro-
grams, this system guarantees that the allergen con-
tamination of food products is reduced to a minimum.
Key words: Food allergens, Allergen management,
­Prerequisite programs.
1. Introduction
Food products should ensure adequate intake of nu-
tritional ingredients necessary for human organism
functioning. However, some products can contain
­substances which cause so called “unwanted reactions”
in an organism. These reactions are numerous and can
be manifested in various ways. The most frequent un-
wanted reactions to food are allergic reactions. They
are a reaction of an immune system to the presence of
certain food ingredients (proteins most often), which,
if taken into an organism, are capable to cause an un-
wanted reaction [1]. Food can cause different types
of reactions, but the most important ones are those
which influence the immune system causing it to start
producing IgE antibodies.
It is estimated that 2 - 4% of population in Europe is
allergic to food. Data about young population are even
more unfavorable: 5 - 8% of children show some kind
of allergic reactions to food. 10 - 20 million people in
the European Union are highly sensitive to certain
types of food. There are estimates which say that 20%
of total European population is allergic to food [2]. In
European White Book on Allergy [3], it is stated that in
the period between 1960 and 1970 number of persons
with atopic allergy symptoms rose by 100%, and in the
period from 1980 to 1997 number of people suffering
from it rose 2 - 3 times in all European countries. Cur-
rently, 25 - 30% of people in Europe suffer from some
form of allergy (5 - 8% adults and 10 - 15% children).
Most allergic reactions to food disappear in most chil-
dren aged 5 - 7. In rare cases (reactions to peanut or
fish) reactions are long-lasting. In practice there are no
medicines for food allergies, because of which most
individuals have to avoid food which contains ingre-
dients causing allergic reactions [4, and 5]. Expenses of
treatments of patients sensitive to food allergens are
very high (for example, 29 billion euros are spent in
Western Europe) [2].

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Journal of Hygienic Engineering and Design
Symptoms of allergic reactions include one or more of
the following problems:
• skin problems (nettle rash, itching, dermatitis, ecze-
ma, conjunctivitis, swelling of lips, problems inside
the mouth),
• respiratory problems (asthma, breathing difficulties,
rhinitis, throat swelling) and
• gastrointestinal problems (nausea, stomach ache,
vomiting, diarrhoea).
In some cases reactions can lead to sudden fall in blood
pressure, narrowing of reaspiratory airways, shock re-
action and failure of some organs [4]. In the most se-
vere cases this can lead to death within one minute.
An example of illness caused by allergy to food ingredi-
ents is celiac disease. Celiac disease is an autoimmune
disorder caused by the presence of gliadine, i.e. prol-
amin (protein gluten) which can be found in wheat
and similar grains, which is not IgE mediated. Problems
are manifested as a disorder in functioning of intestine
in genetically predisposed people. It is estimated that
1% of people worldwide show symptoms of celiac dis-
ease [6]. Special attention is paid to allergy testing of
genetically modified food [7, 8].
Allergy to milk proteins is frequent with infants young-
er than 3 years. It happens in 3% of children. When
they are older 70 - 90% of children become tollerant
and age out of allergies [9].
Food which can cause allergic reactions in sensitive in-
dividuals can be different. The most common causes of
allergies are: grains that contain gluten, milk, chocolate,
eggs, peanuts, nuts, fish, molluscs, soybean, crustacea,
sesame seeds, celery, SO2 [10, 11, and 12]. These eight
food products cause more than 90% of all allergic reac-
tions to food. Allergic reactions to soybean, milk, eggs
and flower are most common in children and they usual-
ly become less sensitive to this food eventually [13, and
14]. Allergies to crustacea (shrimp, crab, lobster, etc.) and
fish usually develop in adulthood, whereas allergies to
peanuts and nuts equally affect children and adults, and
last throughout life. Proteins from leguminosas, among
which are soybean proteins, have special status when it
comes to the attention that has to be paid while eating.
Out of 34 proteins with antigene behaviour in soybean
flower, 17 are IgE reactive and are allergens [15]. Milk
of differend kinds of mammals, except for camel milk,
has identical proteins which have similar immunologi-
cal properties. In literature, information can be found
saying that goat, horse, donkey milk have certain prop-
erties due to which they can be used as a material for
production of anti-allergy products.
Special attention is paid to a large number of addi-
tives which can be found in food, especially additives
acquired through different biotechnical procedures.
These substances are responsible for causing allergic
reactions in sensitive people.
Food allergies can be mild but unpleasant, but also can
have serious consequences with fatal ending for those
who ate food which contained potential allergens.
Every process influencing the change of protein struc-
ture can potentially cause an allergy [16]. Processes
during food production and processing induce more
physical, chemical and biochemical proteine changes
influencing the protein potential to become allergenic.
Certain procedures in food industry can increase, de-
crease and totally eliminate this property of proteins
[17]. In order to prevent an allergic reaction in some
cases it is enough to eliminate certain fractions of pro-
teins from a product. Effectiveness of conducted ac-
tivities can be very effectively tested by using fast test
methods [18].
The most common advice to the allergic persons is
to avoid consuming food which contains allergens.
At first sight it seems simple, but the fact that allergic
people react to small amounts of allergens and that
most common causes of allergies (milk, eggs, wheat,
nuts) are present in a large number of food products,
makes avoiding allergens complicated and lasting.
In the goal of efficiacy in protecting products and con-
sumers from the presence of allergens, it is necessary
to apply higher procedures, known as Good Manufac-
turing Practice (GMP), during the whole supply and
production chain (origin of raw materials, factory and
equipment design, hygiene in production processes,
handling food, storaging, transport of productas, clean-
ing, personal hygiene). When the same equpment is
used during production of multiple products, and only
one can contain allergens, special measures have to be
taken to prevent the presence of allergenes and con-
tamination of other products with key allergenes.
2. Materials and Methods
This paper presents part of activities undertaken in
one company, which deals with production and pack-
aging various powdery materials, with the goal to pre-
vent the presence of allergens in final products. During
the analysis of risks caused by allergens, assessment
of the risk regarding the presence of allergens in the
ingredients themselves was done as well as the possi-
bility of cross-contamination using the same process
equipment for the production of food with and with-
out allergens. Analysis was performed regarding 14 al-
lergens which are known as the most common sources
of intolerance, either as ingredients or as supplements
in the food production process. Analysis was done re-
garding the following allergens:
1. Grains that contain gluten, which are: wheat, rye,
barley, oats, spelt and durum wheat or their hybrids
and products, except:
77

(a) glucose syrups based on wheat, including dextrose;
(b) wheat derived maltodextrin;
(c) glucose syrup based on barley;
(d) grains used in production of alcohol destilates in-
cluding ethyl alcohol of agricultural origin.
2. Crustacens and crustacean products.
3. Eggs and egg products.
4. Fish and fish products, except:
(a) fish gelatin used as carrier for vitamin or carotenoid
preparations;
(b) fish gelatin or fish bladder gelatin (isinglass) for clar-
ification of beer and wine.
5. Peanuts and peanut products.
6. Soybeans and soybean products, except:
(a) completely refined soybean oil and fat;
(b) natural mixed tocopherols (E306), natural D - alpha
tocopherol, natural D - alpha tocopherol acetate,
and natural D - alpha tocopheryl succinat from soy-
bean;
(c) extracted phytosterol and phytosterol ester from
soybean oil;
(d) vegetable stanol ester produced from sterol in soy-
bean oil.
7. Milk and milk products (including lactose), except:
(a) whey used for alcohol destilates including ethyl al-
cohol of agricultural origin;
(b) lactitol.
8. Nuts: almond (Amygdaluscommunis L), hazel (Co-
rylusavellana), nut (Juglansregia), cashew nut (An-
arcadiumoccidenatle), pecan nut (Caryaillinoinensis
(Wangenh), brazil nut (Bertholletiaexecelsa), pista-
chio (Pistacia vera), macadamia or Queensland nuts
(Macadamiaternifolia) and their products, except
nuts used for production of alcohol destolates in-
cluding ethyl alcohol of agricultural origin.
9. Celery and celery products.
10. Mustard and mustard products.
11. Sesame and sesame products.
12. Sulphur dioxide and sulphite with a concentration
greater than 10 mg/kg or 10 mg/L expressed as
total SO2 regarded as products intended for con-
sumation as such or as a reconstituted product in
accordance with manufacturer’s instructions.
13. Lupin and lupin products.
14. Molluscs and mollusc products [19, and 20].
Within the GMP used in the company, various activi-
ties regarding identification, separation and marking
of allergens have been done, which are in accordance
with current regulations [21]. As an example of GMP in
production process of finished products labelled as “al-
lergen free products”, an overview of activities for the
production of the following products was given: vege-
table food supplement, pudding powder with vanillin
flavour and powdered sugar.
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Journal of Hygienic Engineering and Design
3. Results and Discussion
3.1 Managing allergens in production process
Food manufacturers are responsible for the safety of
their products. This also refers to the presence of aller-
gens in products [1, 22 - 30]. Three phases of allergy
management strategy are being shown in this paper:
identification, separation and labelling. In order to pre-
vent residues in finished products, a comprehensive
control plan has been made (Table 1). The plan includes
allergen identification, ingredients control, packing, la-
belling, planning the order of manufacturing different
products on the same lines, effective cleaning and staff
training.
The first step was to identify key allergens. They are the
most common cause of food allergies (gluten, eggs,
milk, soy, peanuts, walnut and other kinds of stone fruit
like hazelnut, almond, cashew, then shrimp, shellfish,
celery, sesame, lupine, mustard, sulphur dioxide (Table
2). Raw materials and procedures during processing
and storage were analysed in the second phase in or-
der to determine products which are produced on the
same plant lines and contain key allergens.
At all levels of food production, food processing, food
storage and use, additional control was introduced in
order to prevent cross-contamination with raw materi-
als or residual allergens during production as well as to
inform consumers on presence of allergens in traces if
there is a slightest possibility for it. In order to confirm
that their products do not contain allergens, compa-
nies have to make sure that none of the products con-
tain ingredients which act like allergens and that none
of the products cause slightest risk of cross-contamina-
tion during production or packing in plants where oth-
er products that contain allergens are being processed.
GMP starts with detailed analysis of raw materials and
suppliers (Table 3). The attention is being paid to the
estimate of presence of peanuts and walnuts which
have been used as a raw material in other products
processing. Supplier has to provide information on
usage of raw materials which carry allergens in sup-
plier’s plant (Table 3). Suppliers are obliged to inform
the company about the allergens present even in very
small amounts, for example the amounts that are suffi-
cient for an ingredient to be a precursor of taste.
The company’s authorities must particularly asses
the risk of cross-contamination of products which are
packed on the same lines in the same facility In all cases
where there is a risk of cross-contamination, producers
give information about it in a product label (Figure 1).
Appropriate measures have been undertaken in the
production facilities and storage rooms in order to en-
sure their traces do not contaminate other products
and raw materials during transport of raw materials
in the production facility. Raw materials containing
Journal of Hygienic Engineering and Design

Table 1. Plan for production of powdered products with the instruction for prevention of cross-contamination
When receiving raw materials from suppliers, the Allergen Statement which clearly shows which
allergens are present in the raw materials or which allergens may be present in traces, must be submitted
by suppliers.
Allergen Statement must be in accordance with the Rulebook on the provision of food information to
Supply of raw consumers (‘The Official Gazette of B&H’, no. 68/13) or EU regulation 1169/2011 on the provision of food
materials information to consumers
Information on allergens must be stated on product labels for products for which supplier mentioned in
the Allergen Statement that they contain allergens or that allergen presence is possible in traces.
Products from recall are specifically labelled as raw materials for internal use only and are being kept
separate from other raw materials.
Storage Raw materials that contain allergens should be stored separately in the lower part of the warehouse.
During production planning, always plan activities on the development of products from the "sweet
program” separately from activities on the development of products from the "salty program."
During production planning, be sure to take into account the procedures for preventing crossing of the
products that contain allergens with products that do not contain them and with products which do
not have information on presence of allergens labelled.
In the plant for production of powdered and granular products, products containing following allergens
are being produced:
o Celery (vegetable food supplements, soups),
o Gluten (wheat semolina, wheat crumbs, white -kernelled wheat, soups)
o Sesame (sesame),
o Milk (whipped cream, ice-cream desert, hot white chocolate),
o Soy (chocolate pudding, whipped cream chocolate, chocolate ice-cream dessert, stracciatella

ice-cream dessert, Boni quick, classic Hot Chocolate, Hot Chocolate-flavoured hazelnut)
o Nuts (hazelnut, almond).
The nutrition facts table must include information on the content of allergens according to the
legislation.
To avoid cross-contamination, plan the production in such way to enable continued production of
products containing the same allergen.
After completion the production of products with allergens, perform washing of machines and
Production of equipment that have been in contact with the product according to the plan of plant hygiene.
powdered and
Moving to production of other product, which does not contain allergens or which will not be labelled
granulated
with information on the possible presence of allergens, is done with the obligatory records of sequence
products
of production.
Exceptionally, when making ‘Vegetable Food Supplement, at the same time, in the same plant, yet on
a different equipment, products from a ‘salty program’ can be produced (rice, wheat, popcorn, pepper,
paprika, bay leaves, oregano ,soda, citric acid preservative, potassium met-bisulphate, soup or baking
powder.
If, for some reason, dust is formed on machines where the product containing allergen is produced,
making all other products should be discontinued, and machine shut down.
Mixer is being washed upon completion of the product containing allergen, after the end of production
of non-ferrous products, after completion of the production of products with distinctive flavour, and
after production of baking powder.
Mixer does not need to be washed if vanilla sugar or vanilla pudding were mixed in it and followed by
any other product from the sweet program. Mixer should be air dusted.
Mixer does not need to be washed if chocolate pudding was mixed in it and followed by any other
chocolate product.
Weekly plan for pudding production should predict that light puddings are produced at the beginning
of the week, and dark puddings at the end of the week.
Weekly plan for cream production should predict that light creams are produced at the beginning of the
week, followed by dark creams and chocolate creams come at the end of the week. Plan should include
that production of ‘coffee cream’ must be last.
Product label of product containing allergens must clearly indicate the allergens. In case there is a risk
Product labelling
from cross-contamination, product label must indicate there is a possibility of presence of allergens.
Storage and Products that contain allergens should be packed in sealed containers, stored in separate rooms and
transport transported separately from products without allergens.

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 Journal of Hygienic Engineering and Design

Table 2. Analysis of allergen risks

Milk and milk products (including lactose)

Grains that contain gluten (i.e. wheat, rye,

Sulphur dioxide and sulphite with a conc.

Sesame seeds and sesame seed products
Nuts i.e. almond, hazel, nut, cashew nut,

greater than 10 mg/kg or 10 mg/litre

Crustacens and crustacean products

Soybean and soybean products

Mustard and mustard products

Molluscs and mollusc products
Peanuts and peanut products

pistachio and thier products

Celery and celery products
barley) and their products

Lupin and lupin products

Eggs and egg products

Fish and fish products

expressed as SO2
Product
Question
name

Is the presence
of the following
allergens possible NO NO NO NO NO NO NO NO DA NO NO NO NO NO
in ingredients or in
product?
Is the presence
Vegetable
of the following
food
allergens possible
supplement NO NO NO NO NO YES YES NO NO NO NO NO NO NO
in other products
made on the same
line?
Is it necessary to
state the presence NO NO NO NO NO NO NO NO YES NO NO NO NO NO
of allergen?
Is the presence
of the following
allergens possible NO NO NO NO NO NO NO NO NO NO NO NO NO NO
in ingredients or in
product?
Pudding Is the presence
powder of the following
with vanillin allergens possible
NO NO NO NO NO YES YES NO YES NO NO NO NO NO
flavour in other products
made on the same
line?
Is it necessary to
state the presence NO NO NO NO NO NO NO NO NO NO NO NO NO NO
of allergen?
Is the presence
of the following
allergens possible NO NO NO NO NO NO NO NO NO NO NO NO NO NO
in ingredients or in
product?
Is the presence
Powdered
of the following
sugar
allergens possible
YES NO NO NO NO YES YES NO YES NO NO NO YES NO
in other products
made on the same
line?
Is it necessary to
state the presence NO NO NO NO NO NO NO NO NO NO NO NO NO NO
of allergen?

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Journal of Hygienic Engineering and Design

Table 3. Example of description of raw materials and the a­llergens must be transported in sealed containers
assessment of presence of allergens with information that they should not be mixed with
From internal other ingredients. A convenient method for identify-
Presence or From
cross- ing compounds that contain allergens and their sepa-
absence of allergens Recipe*
contamination ration from other materials, which are used in compa-
Eggs/products of these - - nies, is to label packaging with different colours. High
risk allergens (e.g. walnuts and raw materials which
Peanuts/products contain walnuts) are kept in locked storage room and
- -
of these are available only to authorised people.
Fish/products of these - - Different products are being produced on the same
Gluten/products lines. Work plan in a company strives to decrease the
- -
of these risk of transferring allergens from one product to an-
Crustaceans/products other. After one product has been processed, detailed
- - cleaning is performed (Table 4). Only after the efficien-
of these
Lupine/products cy of undertaken measures has been checked, other
- - product can be processed. Products that contain aller-
of these
gens are processed at the end of the day, i.e. just be-
Milk (incl. lactose)/
+ n. a. fore the detailed cleaning of machines and facility thus
products of these
lowering the risk of transferring allergens.
Nuts/products of these - -
The company uses fast methods to determine how
Celery/products successful cleaning was and sometimes samples are
- -
of these sent to the certified laboratory for quantitatively deter-
Mustard/products mination of the amount of allergens in products and
- -
of these for verification of the results (Table 5).
Sesame/products
- - Special precautions are taken during the reception of
of these
the product form recall and their reprocessing. Such
Soy protein/products products are clearly labelled as raw materials for inter-
- -
of these
nal use only and precautions are taken when they are
Sulfite (concentration used as a raw material.
- -
> = 10 mg/kg)
Additional problems in plants are powdered raw ma-
Molluscs/products
of these
- - terials and powdered final products (powdered raw
materials and products, dust and similar). Such sub-
Legend:
+ = present, stances can be airborne into other parts of the plant
- = absent, ? may contain traces Based on EU legislation and in such way they can contaminate products with
* = allergen from recipe (04 Glucose syrup from wheat? No labelling allergens [25]. Additional measures are taken in the
acc. to 2011/1169/EC)
plant to prevent transfer of allergens through clothes
General remark:
- Production locations are allowed to use alternative methods as into other rooms.
long as they are validated against the given international approved
methods.
Besides risks relating to products which contain aller-
- Additional information regarding legal status, application and han- gens, there are risks relating to the staff being aller-
dling of the product will be supplied on request. gic to certain ingredients. In this case, it is necessary
to prevent every contact of an individual person with
allergens and substances which contain allergens. Vis-
itors to a plant must be informed on risk and advised
not to enter certain part of a facility where allergens
can be present even in traces.

3.2 Confirmation of presence/absence of allergens

After the performed activities, persons in charge in the
company make a decision if the final product contains/
does not contain allergen and whether to inform con-
sumers about it. In that way, it is possible for persons
allergic to some ingredients not to use certain foods in
their nourishment.
Figure 1. Example of allergen labelling
(Food Alergens is bolded)

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 Journal of Hygienic Engineering and Design

Table 4. Plan of cleaning of machinery for production of powdery products

Object being Cleaning
Cleanser Concentration How? How often? Register
cleaned done by
Operator on
When changing products preparation in
/ / Air dusting / weekly- general cleaning the production
service of powdered
products
Weekly-general cleaning service
After products containing
allergens (milk powder,
chocolate powder, cocoa with
lecithin or celery) have been
Large mixer; Wash using water mixed/
Mixer and brush, remove When switching from dark Worker assigned
„Lödige“; Water, brush / drainage pipe of the products (chocolate pudding, by manager
Containers; big mixer and wash it whipped cream, chocolate, etc.)
Plasticware with water and brush to the light ones (vanilla sugar,
baking powder, cream foam)/
When switching from salty to
sweet products
After repairs which contaminate Records
surface in contact with food of general
Weekly-general cleaning service cleaning of the
0,1% Splash the solution
Preparation of on the surface of the Worker assigned plant for the
Divosan forte After repairs which contaminate production
solution mixer / container / by manager
surface in contact with food of powdered
(1 g / 1 l of water) plastic ware
products
Operator on Records of
the machine the order of
Air dusting of the for packaging production
When changing products /
/ / elevator pipe and powdered and prevention
weekly-general cleaning service
basket products/ of cross-
Machine contamination
operator of allergens
Weekly-general cleaning - plant for the
service / After packing products production
containing allergens Operator on and packaging
Wash the basket, spiral
When switching from dark to the machine of powdered
and elevator pipe
light products for packaging and granular
Ilapak line using water and brush,
Water, brush / Before whipped cream is powdered products
remove the basket off
packed unless powdered sugar products/ Daily report
machine and wash it
was packed before / After wheat Machine of production
using water and brush
and rice have been packed/ operator - plant for the
After repairs which contaminate production
surface in contact with food and packaging
Operator on of powdered
Weekly-general cleaning service the machine
Disinfect spiral and and granular
0,1% / Preparation for packaging products
basket splashing
Divosan forte, of solution powdered Record of
Divosan forte 0,1% After repairs which pollute
(1 g / 1 L of water) products/ process control
on the surface surfaces in contact with food Machine – production
operator of powdered
Wall tiles Water, Washing Weekly-general cleaning service and granulated
detergent, Ready to use products
Windows brush Washing Weekly-general cleaning service Records
Clean floors with water Weekly-general cleaning service of general
and brush, vacuum / When necessary (in case of cleaning of the
Worker assigned
drying. spills) – not registered plant for the
by manager
Water Clean floors with water production
Floor tiles On Wednesdays at the end of of powdered
Brush and brush, vacuum
the second shift products
drying.
Clean floors At the end of shift
Wipe the pipes using
Air condition
Water, brush, wet brush which Worker assigned
and ventilation Weekly-general cleaning service
telescope is screwed on the by manager
pipes
telescope
Water,
Doors and Worker assigned
detergent, Ready to use Cleaning Weekly-general cleaning service
platforms by manager
brush
Apply the cleanser
According to the into canal and drain
Hypofoam in Worker assigned
instruction manual pipe, leave it for 10-15 Weekly-general cleaning service
foam lance by manager
for foam lance minutes and rinse with
Mixer sewer
water
0,1% / Preparation
Pour the cleanser into Worker assigned
Divosan forte of solution (10 Weekly-general cleaning service
canal and drain pipe by manager
g/10 L of water)

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Journal of Hygienic Engineering and Design

Table 5. Average content of allergens in tested products

Presence of
Type of product Method Technique Content
allergens
Powdered
Gluten AOAC 991.19 ELISA < 0,5 mg/kg
sugar
Powdered
Sesame seeds SOP-335-054 ELISA < 2,0 mg/kg
sugar
Pudding powder with ELISA
Milk Veratox 8470 < 2,5 ppm
vanilla flavour spectrophotometry
Vegetable food ELISA
Gluten RIDASCREEN 7001, < 5 mg/kg
supplement spectrophotometry
Vegetable food ELISA
Soybean Veratox 8410, < 2,5 ppm
supplement spectrophotometry
Vegetable food ELISA
Milk Veratox 8470 < 2,5 ppm
supplement spectrophotometry
Pudding ELISA
Soybean Veratox 8410, < 2,5 ppm
powder spectrophotometry

3.3 Labelling
According to current regulations, in labelling industri-
al and packaged products there has to be information
about the list of ingredients. On this list, possible aller-
gens have to be especially stressed [19, 20, 31, and 32].
In all cases where cross-contamination is possible, the
manufacturer imprints the following text on the label
“product can contain ....”
4. Conclusions
- Allergens in food are natural proteins which are resis-
tant to heat, proteolytic enzymes and change of pH.
Immune system of an individual can react to a small
quatity of present allergens (quantities expressed in
ppm). Different individuals show different sensitivity
and they differently react to the presence of the same
allergen. Avoiding contact with an allergen is the only
way for a person with allergy to prevent a reaction.
- Decreasing risk to food allergens with which con-
sumers come in contact with can be decreased: time-
ly identification of food products which contain sub-
stances which cause allergic reactions, appropriate
control in the process of food production and storage
(GMP), using tools which can verify conducted control
(regulations, labelling), as well as verification of effici-
acy of conducted prevention measures in the process
of food production by using fast methods of detecting
allergen reasidue in products.
5. References
[1] Crevel R. W. R. (2015). Food allergen risk assessment and
management. Handbook of Food Allergen Detection
and Control, Woodhead Publishing is an imprint of El-
sevier, Amsterdam, Boston, pp, 41-66.
[2] Grujić R. (2015). Food allergens - presence, risks and man-
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