‘When a Food Allergen is Your Enemy’ will be presented at the Food Safety Summit

band Chirag Bhatt

Estimates suggest that 33 million Americans, including 5.6 million children under the age of 18, suffer from food allergies. This amounts to approximately one in thirteen children and one in ten adults. That’s roughly two children in each class. Alarmingly, about 40 percent of children with food allergies are allergic to multiple foods. Do you have any children? If so, are you comfortable with this reality?

Food allergens (proteins) cause an adverse immune response in individuals with food allergies. This reaction occurs when the immune system accidentally targets harmless proteins in food.

The symptoms of such reactions range from mild, such as an itchy mouth or a few hives, to severe, including throat constriction and breathing difficulties. Anaphylaxis, characterized by the sudden onset of severe symptoms, poses a life-threatening risk. Severe or fatal reactions can occur at any age, but teens and young adults with food allergies are at the highest risk for fatal food-induced anaphylaxis. Most fatal food allergy reactions are caused by foods consumed outside the home.

Studies published in 2019 estimate the number of Americans of all ages with compelling symptoms of allergy to specific foods:

Allergens are a major contributor to food recalls in the United States. The Food and Drug Administration imposes regulations regarding major food allergens and gluten-free labeling to protect the well-being of individuals with allergies and celiac disease, respectively, and to ensure 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, with a particular focus on food allergens and gluten. Of these recalls, 1,415 were attributed to major food allergens, 34 to gluten-free labeling violations and 23 to other allergens. The majority of major food allergen recalls have involved special allergen involvement, with bakery products such as doughs, bakery mixes and glazes being the most common category. Notably, almost all major food allergen recalls, 97 percent, centered around a single product category. Labeling errors emerged as the leading cause, contributing to more than 70 percent of major food allergen recalls with identifiable causes. This underlines the urgent need for the food industry to establish and enforce effective allergen control measures to reduce the frequency of recalls due to major allergens.

The global food safety landscape is continually overshadowed by the looming threat of allergens, which are a major concern for consumers worldwide. Instances of compromised food allergen or gluten safety in packaged food products can often lead to a series of subsequent recalls, increasing the impact on both consumers and manufacturers. In this context, labeling inaccuracies remain the main culprit behind recalls related to major food allergens. This recurring trend underlines the critical need to implement robust allergen prevention measures throughout the entire food production and management process.

The leading cause of label errors largely stems from allergen-related errors. More than 90 percent of recalls are attributed to labeling inaccuracies. The main culprits identified in the study were cases of improper packaging and mislabeling. Additionally, the study highlighted that cross-contact with allergens, which includes several root causes such as in-process contamination, other cross-contact incidents, positive allergen tests, rework issues and incorrect ingredients, has contributed to more than 20 percent of all recalls involving large quantities. food allergens.

Under the Preventive Control Requirements of the Food Safety Modernization Act of the cGMP and PC Rule, applicable food facilities are required to implement controls for food allergens, including (1) cross-contact controls to prevent or significantly minimize cross-contact with allergens and (2 ) labeling controls to ensure allergens are correctly labeled on the finished product.

Food allergens pose a significant hazard to affected individuals, making routine meals a potential source of danger. Even tiny traces of allergenic substances can cause serious reactions in people with allergies, ranging from discomfort to life-threatening anaphylaxis. Negotiating menus, examining labels and scrutinizing ingredients require constant vigilance, akin to navigating an invisible battlefield. Underestimating or ignoring these allergens can have serious consequences, underscoring the crucial need for increased awareness and precaution in every culinary interaction. In this culinary field, knowledge transcends mere empowerment – ​​it becomes essential for survival.

On May 9 at 2:45 PM CDT, I’ll be joining Jennifer Fernan, JJ Snack Foods; Jorge Hernandez, The Wendy’s Company; and Rich Polinski Jr., Wegmans for the “When a Food Allergen in Your Enemy” session 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 side effects from products containing food allergens. Most reactions cause mild symptoms, but some are serious and can even be life-threatening. Although new treatments are being developed, there is no cure for food allergies. The session is sponsored by Elisa Technologies.

About the author: Chirag Bhatt has been involved in the food safety industry for over decades. After more than 26 years in the local regulatory agency in Houston, Bhatt spent a few years at a custom software company as VP, Food Safety and Client Consulting before joining a major restaurant company, Bloomin Brands, as their Global Regulatory Compliance Manager. He also worked at a major distribution company, Sysco Corp., as Director of Regulatory and Technical Services. He also worked for two years at a c-store retail company, Buc-ee’s, as the Director of Food Safety and QA. Chirag is currently working with HS GovTech USA, a company that provides web-based environmental, health and safety data management software solutions to local and state regulatory agencies, as director of regulatory affairs. Chirag has a bachelor’s degree in biology and chemistry. He chaired the Natl Rest Assn’s QA Study Group for three years. Chirag is currently a member of the Education Advisory Board at the Food Safety Summit and a member of the advisory board wwith Sani Professional. He lives in the great state of Texas.