European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future

Journal of AOAC International - Tập 101 Số 1 - Trang 60-69 - 2018
Martina Koeberl1, Dean Clarke1, Katrina J. Allen2, Fiona Fleming3, Lisa Katzer4, N. Alice Lee5, Andreas L. Lopata6, Maria Said7, Pieter Scheelings8, Neil A. Shepherd9, Robin Sherlock10, James H. Roberts11,12
1Department of Industry, Science and Innovation, National Measurement Institute of Australia, Melbourne, VIC, Australia
2The University of Melbourne and Department of Allergy Royal Children’s Hospital, Department of Paediatrics, Murdoch Children’s Research Institute, Centre of Food and Allergy Research, Melbourne, VIC, Australia
3Australian Food and Grocery Council, Sydney, NSW, Australia
4Food Standards Australia New Zealand, Wellington, New Zealand
5University of New South Wales, Australian Research Council Training Centre for Advanced Technologies in Food Manufacture and School of Chemical Engineering, Sydney, NSW, Australia
6James Cook University, College of Public Health, Medical and Veterinary Sciences, Department of Molecular and Cell Biology, Molecular Allergy Research Laboratory, Townsville, QLD, Australia
7Allergy and Anaphylaxis Australia, Sydney, NSW, Australia
8Queensland Health, Forensic and Scientific Services, Brisbane, QLD, Australia
9National Association of Testing Authorities, Life Sciences, Melbourne, VIC, Australia
10Allergen Bureau, DTS Food Assurance, Food Allergen Control Training Analysis, Brisbane, QLD, Australia
11Department of Industry, Science and Innovation, National Measurement Institute of Australia, Melbourne, VIC, Australia; Department of Industry, Science and Innovation, National Measurement Institute, Sydney, NSW, Australia
12Department of Industry, Science and Innovation, National Measurement Institute, Sydney, NSW, Australia

Tóm tắt

Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As a result, Australia has been a global leader in regulating the labeling of common allergens in packaged foods and their disclosure in foods not required to bear a label. Moreover, the food industry in Australia and New Zealand has developed a unique food allergen risk management tool, the Voluntary Incidental Trace Allergen Labelling program, which is managed by the Allergen Bureau. This paper summarizes insights and information provided by the major stakeholders involved to protect food-allergic consumers from any allergic reaction. Stakeholders include government; consumer protection, regulation, and enforcement agencies; the food industry; and food allergen testing and food allergen/allergy research bodies in Australia. The ongoing goal of all stakeholders in food allergen management in Australia is to promote best practice food allergen management procedures and provide a wide choice of foods, while enabling allergic consumers to manage their food allergies and reduce the risk of an allergic reaction.

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Journal of AOAC International

Tập 101 Số 1

60-69

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