Peanut and hazelnut traces in cookies and chocolates: Relationship between analytical results and declaration of food allergens on product labels
Authors: Pele, Maria1; Brohée, Marcel1; Anklam, Elke1; Van Hengel, Arjon1
Source: Food Additives and Contaminants, Volume 24, Number 12, December 2007 , pp. 1334-1344(11)
Publisher: Taylor and Francis Ltd
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Abstract:
Accidental exposure to hazelnut or peanut constitutes a real threat to the health of allergic consumers. Correct information regarding food product ingredients is of paramount importance for the consumer, thereby reducing exposure to food allergens. In this study, 569 cookies and chocolates on the European market were purchased. All products were analysed to determine peanut and hazelnut content, allowing a comparison of the analytical results with information provided on the product label. Compared to cookies, chocolates are more likely to contain undeclared allergens, while, in both food categories, hazelnut traces were detected at higher frequencies than peanut. The presence of a precautionary label was found to be related to a higher frequency of positive test results. The majority of chocolates carrying a precautionary label tested positive for hazelnut, whereas peanut traces were not be detected in 75% of the cookies carrying a precautionary label.Keywords: Peanut; hazelnut; food labelling; cookies; chocolate; ELISA; dipstick; monitoring
Document Type: Research article
DOI: 10.1080/02652030701458113
Affiliations: 1: European Commission, Directorate General Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium
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