Food Allergens.pdf

Food Allergens Molecular Techniques in Food Biology" by Aly Farag El Sheikha et al. "Food Microbiology: An Introduction" by Thomas J. Montville, Karl R. Matthews.  Overview As many as 15 million people have food allergies. An estimated 9 million, or 4%, of...

Food Allergens Molecular Techniques in Food Biology" by Aly Farag El Sheikha et al. "Food Microbiology: An Introduction" by Thomas J. Montville, Karl R. Matthews.  Overview As many as 15 million people have food allergies. An estimated 9 million, or 4%, of adults have food allergies. Nearly 6 million or 8% of children have food allergies with young children affected most. According to a study released in 2013 by the Canters for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011.  Introduction Food Allergens- are specific proteins in foods that can trigger abnormal immune responses in some individuals, leading to allergic reactions. These reactions can range from mild symptoms like hives or itching to severe anaphylaxis, which can be life-threatening. Food allergies affect a significant portion of the population globally, with increasing prevalence in both children and adults. Understanding food allergens is critical for managing and preventing allergic reactions, particularly in the food industry.  Allergy Allergy: defined as on abnormal reaction of the immune system to foreign (not infectious) material, leading to injury to the body that may be either reversible or irreversible. In general, four different types of immunological hypersensitivity reactions are recognized. In a food-allergic reaction, this abnormal immunological response is directed against a specific protein or part of a protein in food. Food- intolerance reactions ore defined as reactions caused by on abnormal physiological reaction of the body to a specific food component.  Food Allergy vs Food Intolerance Food allergy Food allergy is an abnormal response to a food triggered by the body’s immune system. Allergic reactions to food can cause serious illness or even death. Food intolerance An abnormal physiological response to eating. Food intolerance is caused by the lack of the body’s ability to digest certain substances. It can cause bloating or stomach discomfort, rather than an allergic reaction. Common food Allergens  How do allergic reactions work?  Food allergens are proteins within the food that enter our bloodstream after the food is digested.  Food allergen go to target organs such as skin, nose, etc and cause allergic reactions.  An allergic reaction to food can take place within few minutes to an hour.  Mechanisms of Food Allergies Immune Response: Food allergies occur when the immune system mistakenly identifies a harmless food protein as a threat and produces Immunoglobulin E (IgE) antibodies against it. Upon subsequent exposure to the allergen, these IgE antibodies trigger the release of histamine and other chemicals, causing allergic symptoms. Cross-Reactivity: Sometimes, proteins in different foods or even non-food substances can have similar structures, leading to cross- reactivity. For example, people allergic to birch pollen may also react to apples due to similar protein structures.  Mechanisms of Food Allergies Threshold Levels: The amount of allergen needed to trigger a reaction varies from person to person. For some, even trace amounts can cause severe reactions, making cross- contamination a critical concern in food manufacturing. Allergy  Types of Hypersensity Type I Hypersensitivity Also known as Immediate or Anaphylactic Hypersensitivity. Mechanism: Involves the production of Immunoglobulin E (IgE) antibodies in response to an allergen. Upon re-exposure to the allergen, IgE binds to mast cells and basophils, triggering the release of histamine and other inflammatory mediators.  Type 1 Onset: Rapid, typically within minutes to hours after exposure to the allergen. Examples: Allergic asthma, Allergic rhinitis (hay fever), Food allergies (e.g., peanuts, shellfish), Anaphylaxis Symptoms: Itching, hives, swelling, difficulty breathing, and in severe cases, anaphylactic shock.  Type II Hypersensitivity (Cytotoxic Hypersensitivity) Mechanism: Involves Immunoglobulin G (IgG) or Immunoglobulin M (IgM) antibodies directed against antigens on the surface of cells or extracellular matrix. This reaction leads to cell destruction via complement activation or antibody- dependent cell-mediated cytotoxicity (ADCC). This may affect a variety of organs and tissues.  Type II Onset:Typically, hours to days after exposure. Examples: Haemolytic anaemia, Good pasture's syndrome, Myasthenia gravis, Rheumatic fever. Symptoms: Symptoms vary depending on the affected tissues or organs but may include anemia, muscle weakness, or tissue damage.  Type III Hypersensitivity (Immune Complex-Mediated Hypersensitivity) Mechanism: Involves the formation of antigen-antibody complexes that deposit in tissues, leading to complement activation and subsequent inflammation and tissue damage. Onset:Typically, within hours to weeks after exposure. Examples: Systemic lupus erythematosus (SLE), Rheumatoid arthritis, Post-streptococcal glomerulonephritis, Serum sickness. Symptoms: Symptoms depend on where the immune complexes deposit and can include fever, rash, joint pain, and kidney dysfunction.  Type IV Hypersensitivity It is also known as Cell Mediated/ Delayed Type of Hypersensitivity. Mechanism: Mediated by T cells rather than antibodies. Upon exposure to an antigen, sensitized T cells release cytokines that attract macrophages and other immune cells, leading to tissue damage. Onset: Delayed, typically 48 to 72 hours after exposure. Examples: Contact dermatitis (e.g., poison ivy rash),Tuberculin reaction (Mantoux test), Granulomatous inflammation (e.g., tuberculosis, sarcoidosis),Multiple sclerosis. Symptoms: Localized redness, swelling, and induration at the site of contact with the allergen, with chronic inflammation leading to tissue damage. Repetitive Sequence-Based PCR (Rep-PCR)  Food Allergen Management in the Food Industry Labeling Regulations: Food products must be labeled clearly to indicate the presence of any of the major allergens. This includes ingredients and potential cross- contamination risks. E.G Unilever Soup Recall 2024- Knorr is recalling its brown onion gravy sachets after manufacturers have discovered some packets may contain traces of cow’s milk and soy. “As a result, the affected stock contains cow’s milk and soy as allergens, which are not declared on the list of ingredients in the Knorr brown onion gravy packaging,” Allergen Control Plans: Food manufacturers implement allergen control plans to prevent cross- contamination. This includes: Ingredient Control: Verifying that raw materials do not contain undeclared allergens. Sanitation Procedures: Thorough cleaning of equipment and production lines to remove allergen residues. Eg ATP swabs Employee Training: Ensuring all staff are aware of allergen risks and proper handling procedures. Allergen-Free Products: Increasing demand for allergen-free products has led to the development of alternative ingredients and dedicated allergen-free production facilities. Regulations Pertaining to Allergens FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 (ACT 54 OF 1972) REGULATIONS RELATING TO THE LABELLING AND ADVERTISING OF FOODSTUFFS (R.642)  Allergens 46. (a) Where an ingredient derived from egg, milk, crustaceans and molluscs, fish, peanuts, soybeans, tree nuts or wheat or the products of these, is added to a foodstuff or nutritional supplement,-the wording "egg", "milk", "crustaceans", "molluscs", "fish", "peanuts", "soybeans" or "tree nuts" or "wheat" as the case may be, shall be indicated in parenthesis after the name of such ingredient in the, list of ingredients. if it is not self evident from the name of the ingredient; and (b) Where a natural flavourant is added to a foodstuff or nutritional supplement, the common name of the origin ,of the flavourant shall be indicated in parenthesis after the name natural flavourant, e.g. "natural flavourant (banana)". 47. Where an ingredient which is derived from cereals of all Triticum species such as kamut and spelt, wheat, durum wheat, rye, barley, oats or their crossbred varieties or the products thereof, is added to a foodstuff –  (a) the name of the specific cereal species shall be specified in the name of the ingredient in the list of ingredients with the word "gluten" in parenthesis after the name of the cereal; and (b) the claim "gluten-free" shall not be permitted unless the end-product contains no prolamins from the cereals mentioned above or the products thereof, the gluten level does not exceed 20 mg per kilogram foodstuff as analysed according to Codex and it is not possible to detect the presence of gluten with the Enzyme-Linked lmmunosorbent Assay R5 Mendez (ELISA) test for gluten where 1 mglkg gliadins corresponds to 2 mglkg gluten. 48. (a) Common allergens which are hidden in the name of an ingredient and of which some examples are indicated in the Guidelines, shall be indicated in parenthesis after the name of such ingredient in the list of ingredients, or alternatively, the word "egg", "milk", "crustaceans", "molluscs", "fish", "peanuts", "soybeans", "tree nuts", "wheat", "gluten" etc., should form part of the name of the ingredient, e.g., "a albumin"; and (b) The presence of rare allergens in or on the foodstuff or its packaging material has to be disclosed by manufacturers upon request by a consumer, inspector or the Department. 49. No foodstuff may be contaminated with a common allergen as a result of the manufacturing of different foodstuffs on the same production line or any other manufacturing circumstances, including packaging material, without informing the consumer in an appropriate manner as follows: (a) In the case where the manufacturer can demonstrate that the contamination is unavoidable despite having on record documentation to prove that – (1) a comprehensive Hazard Analysis Critical Control Point (HACCP)-based evaluation of the manufacturing process  and ingredient supply as referred to in the Guidelines has been carried out and the manufacturer operates a system of Good Manufacturing Process based on the HACCP assessment according to the Guidelines; and (ii) suitable testing for the specific allergens is carried out on a regular basis, the following words shall appear in the list of ingredients or in the direct vicinity thereof, in bold, legible letters "Not suitable for people with (name of allergen) allergy" For example, tree nuts or, (b) in a case where a manufacturer cannot demonstrate due diligence through HACCP and ELISA testing described in paragraphs (i) and (ii) above, the words "unavoidably contaminated with...( name of allergen)", shall be indicated in bold, legible letters in the same font as the rest of the letter size used for the list of ingredients, at the end or under the list of ingredients.  50. (a) No claim shall be made that a foodstuff, neither a single ingredient foodstuff nor a compound foodstuff, is "hypoallergenic " or "non-allergenic" or similar wording, unless the foodstuff is modified by chemical or genetic means so as to reduce the quantity of endogenous allergens in such a way that it is not possible to detect the presence of any possible allergen with testing suitable for the specific allergen. (b) No claim shall be made that a foodstuff is free from any allergen or similar wording, unless the foodstuff has been tested for the presence of the allergen, using suitable testing for the specific allergen. (c) The claim "inherently (name of allergen-)free may be made for those cereals sold as single ingredient foodstuffs, that naturally do not contain gluten; provided it has been proven both through traceability and ELlSA testing on every batch, that the cereal is not contaminated with any cereal referred to in regulation 47; and (d) The information related to the requirements of subregulations (a), (b) and (c) and regulations 47 and 49 shall be kept on record by the manufacturer, importer or distributor and any manufacturer, importer or distributor who fails to produce the relevant documentation within 24 hours of request by an inspector shall be guilty of an offence.  Conclusion  It is important to understand there is currently no cure of food allergies.  staying away from the food that causes food allergies is the best way to avoid the allergies.  The most common food allergens include peanuts, milk, eggs, tree nuts, fish, shellfish, soy, and wheat — these foods account for about 90% of all allergic reaction  Food allergy is treated primarily by dietary avoidance People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal.