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Allergen Proteins and the Sanitation Challenge They Pose The Food Safety Modernization Act (FSMA) gives specific rules about food allergens. The rules state that processing plants must enforce an allergen control program that makes allergen control an important requirement for safe processing. Food sensitivities are affecting a larger number of people and food allergens constitute a large part of that. Intolerance to gluten has led to an increase in the production of gluten-free foods, complete with production facilities dedicated to them. The population that requires the special foods due to food allergies is however very small to warrant a lot of investment. The danger remains to the affected individuals and this in itself warranted special attention with regard to food processing so as to improve control of allergens, parasites, pathogens and radiological hazards. Children comprise the larger amount of the 15 million individuals that have food allergies. Food companies have to focus on protecting all these individuals from the major food allergens, which include eggs, crustaceans, milk, fish, peanuts, soybeans, wheat and tree nuts. Even with the efforts made more than 200,000 Americans experienced serious reactions and were hospitalized. The number is almost seven times more, as per Food Allergy Research and Education Inc. which is a consumer advocacy group. These negative figures show the difficulty involved in the prevention of cross-contamination. Allergens are usually protein-based but proteins are smaller than bacteria and cannot be destroyed using heat, which is the most common process employed in sanitization. Some aids used in processing may leave small amounts of allergens that may appear in unexpected products. Canadian Food Inspection Agency gathered beer samples and had the tested for casein, egg and beta-lactoglobulin. These are used to clarify beer in some instances and beta-lactoglobulin was found in one of the beers at an amount of 190 parts per billion. The tests and swabs are actually calibrated to detect parts per million of proteins, making a zero tolerance of allergens almost impossible. This leaves food processors with minimal guidance on what an effective allergen control program involves. Personal hygiene may also be improved to include contaminant-free clothes and hand washing. Having them automated and aiming for destroying both viruses and allergens may improve the situation. The most sensitive individuals may continue to suffer because of the â€˜parts per millionâ€™ threshold and allergic consumers could continue ignoring the warnings since it leaves them with very few options. Obtaining a balance between the two areas would benefit everyone but remains difficult.
About Adamant Valvesďźš http://www.adamantvalvesco.com/ Founded in 2002, Adamant Valves, as a global sanitary valves manufacturer and valves supplier, has grown to become one of the leading valves manufacturers for high precision stainless sanitary ball valves , sanitary butterfly valves, pumps and pipe fittings. Adamant Valves uses advanced numerical control machine tools, processing and testing facilities to ensure that our products will meet your expectations for reliable performance and quality.
Published on Jun 23, 2014
Allergens are usually protein-based but proteins are smaller than bacteria and cannot be destroyed using heat, which is the most common proc...