Estimates suggest that 33 million Americans, among them 5.6 million
children under the age of 18, contend with food allergies. This equates
to approximately one in 13 children and one in 10 adults. That is
roughly two children in every classroom. Alarmingly, about 40 percent of
children affected by food allergies are allergic to multiple foods. Do
you have children? If so, are you comfortable with this reality?
Food allergens — proteins — provoke an adverse immune reaction in
individuals with food allergies. This response occurs when the immune
system mistakenly targets harmless proteins in the food.
Symptoms of such reactions vary from mild, such as an itchy mouth or a
few hives, to severe, including throat constriction and breathing
difficulties. Anaphylaxis, characterized by a sudden onset of severe
symptoms, poses a life-threatening risk. Severe or fatal reactions can
happen at any age, but teenagers and young adults with food allergies
are at the highest risk of fatal food-induced anaphylaxis. Most fatal
food allergy reactions are triggered by food consumed outside the home.
Studies published in 2019 estimate the number of Americans of all
ages who have convincing symptoms of allergy to specific foods:
Allergens stand as a primary contributor to food recalls across the
United States. The Food and Drug Administration imposes regulations
concerning major food allergens and gluten-free labeling to safeguard
the wellbeing of individuals with allergies and celiac disease,
respectively, ensuring food safety.
The analysis of recall data for FDA-regulated foods from FY 2013 to
2019 sheds light on the prevalence and causes of violative foods. A
total of 1,471 recalls were scrutinized, primarily focusing on food
allergens and gluten. Of these recalls, 1,415 were attributed to major
food allergens, 34 were linked to violations in gluten-free labeling,
and 23 were associated with other allergens. The majority of major food
allergen recalls were singular in allergen involvement, with bakery
products such as dough, bakery mixes, and icings being the most
frequently implicated category. Notably, almost all major food allergen
recalls, 97 percent, centered around a single product category. Labeling
errors emerged as the predominant root cause, contributing to more than
70 percent of major food allergen recalls with identifiable causes.
This underscores the urgent need for the food industry to establish and
enforce effective allergen control measures to mitigate the frequency of
recalls stemming from major allergens.
The global landscape of food safety is consistently overshadowed by
the looming threat of allergens, constituting a paramount concern for
consumers worldwide. Instances of compromised food allergen or gluten
safety within packaged food items can often trigger a cascade of
subsequent recalls, compounding the impact on both consumers and
manufacturers. Within this context, labeling inaccuracies persist as the
primary culprit behind recalls related to major food allergens. This
recurrent trend underscores the critical necessity for implementing
robust allergen preventive measures throughout the entirety of the food
production and management process.
The leading cause of label errors overwhelmingly stems from
allergen-related mistakes, accounting for more than 90 percent of
recalls attributed to labeling inaccuracies. The primary culprits
identified in the study were instances of incorrect packaging and
mislabeling. Furthermore, the study highlighted that allergen
cross-contact, encompassing various root causes such as in-process
contamination, other cross-contact incidents, positive allergen tests,
rework issues, and incorrect ingredients, contributed to More than 20
percent of all recalls involving major food allergens.
Under the preventive controls requirements of the Food Safety
Modernization Act of the cGMP and PC rule, applicable food facilities
are required to implement food allergen controls that include (1)
cross-contact controls to prevent or significantly minimize allergen
cross-contact and (2) label controls to ensure allergens are properly
labeled on the finished food.
Food allergens represent a significant danger to individuals
afflicted, transforming routine meals into potential sources of peril.
Even minute traces of allergenic substances can incite severe reactions,
spanning from discomfort to life-threatening anaphylaxis, for those
with allergies. Negotiating menus, examining labels, and scrutinizing
ingredients demand constant vigilance, akin to navigating an invisible
battlefield. Underestimating or disregarding these allergens can yield
dire consequences, underscoring the critical need for heightened
awareness and precaution in every culinary interaction. In this culinary
terrain, knowledge transcends mere empowerment — it becomes essential
for survival.
On May 9, at 2:45 p.m. CDT I will join Jennifer Fernan, JJ Snack
Foods; Jorge Hernandez, The Wendy’s Company; and Rich Polinski Jr.,
Wegmans for the session “When a Food Allergen is Your Enemy” at The Food
Safety Summit. The panelists will discuss what food safety
professionals can do for the millions of Americans who have food
allergies and may experience adverse reactions to products that have
food allergens. Most reactions cause mild symptoms, but some are severe
and may even be life-threatening. Although new treatments are being
developed, there is no cure for food allergies. The session is sponsored
by Elisa Technologies.
This article first appeared in Food Safety News