A Comprehensive Approach to Reducing the Risk of Allergens in Foods

Authors: Deibel, Kurt¹; Trautman, Tom¹; DeBoom, Tom¹; Sveum, William H.²; Dunaif, George²; Scott, Virginia N.³; Bernard, Dane T.³

Source: Journal of Food Protection®, Volume 60, Number 4, April 1997 , pp. 436-441(6)

Publisher: International Association for Food Protection

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Abstract:

The control of food allergens in a food-processing plant presents numerous challenges. An allergen prevention plan must determine potential sources of contaminating allergens and appropriate controls to prevent their introduction into food products. These controls may include scheduling production of allergen-containing products at the end of manufacturing runs, appropriate labeling and use of rework, equipment and system-design considerations, and thorough cleaning of lines after running allergen-containing food products. Proper labeling of food products, effective management of label inventories, control of ingredients from suppliers, and training of employees are key factors in allergen control.

Keywords: FOOD ALLERGENS; ALLERGEN CONTROL

Document Type: Review article

Affiliations: 1: General Mills, Inc., 9000 Plymouth Ave. N., Minneapolis, Minnesota 55427, USA 2: Campbell Soup Company, Campbell Place, Camden, New Jersey 08103, USA 3: National Food Processors Association, 1401 New York Ave., N.W., Washington, D.C. 20005, USA

Publication date: 1997-04-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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A Comprehensive Approach to Reducing the Risk of Allergens in Foods

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