|Título:||Food Allergen Detection Methods: A Co-ordinated Approach|
|Autores:||PHILIP R. GOODWIN, Autor|
|Tipo de documento:||documento electrónico|
|Nota general:||En: AOAC Review Article, 2003, 1-39|
The levels (1-2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3-8%), and apparently increasing incidence in children, albeit that susceptibility decreases with age.
Problematic foods include peanut, milk, eggs, tree nuts and gluten, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge, however the general consensus is that ingestion of low parts per million (ppm) is sufficient to cause severe reactions in badly affected individuals. Symptoms can very rapidly progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response and apparently widespread instances of “hidden” allergens in the food
supply, it is not surprising that this subject is increasingly subject to legislation and
regulatory scrutiny. In order to control allergen levels in foods to acceptable levels, analysts
require a combination of test methods, each designed to produce accurate, timely and cost-effective analytical information. Such information contributes significantly to effective
allergen HACCP programmes for food manufacturers and improves the accuracy of
monitoring and surveillance by food industry, commercial and enforcement laboratories.
Analysis thereby facilitates improvements in compliance with labelling laws with
concomitant reductions in risks to atopic consumers. This article describes a combination of
analytical approaches to fulfil the varying needs of these three analytical communities.