Allergen food safety research

Allergenic source material may inadvertently be present in processed foods due to crosscontact in the processing environment. A key area with potential for cross-contact is in the changeover from production of a product containing allergenic material to a product not containing that material.

Food processing operations within one site are often carried out on the same processing line using the same equipment. This creates potential for ingredients from one product or process to be unintentionally carried over into the next product. This is called cross-contact or crosscontamination and is a particular safety issue for consumers with a known food allergy. These unintentionally carried over ingredients are not required to be on the food label which poses a risk to food allergic consumers.

The Australia New Zealand Food Standards Code requires labelling of all foods containing ingredients, ingredients of compound ingredients, food additives or components of food additives, or processing aids or components of processing aids from specified source materials.

The Australia New Zealand Food Standards Code (FSC) requires labelling of all foods containing ingredients, ingredients of compound ingredients, food additives or components of food additives, or processing aids or components of processing aids from specified source materials.

The Australia New Zealand Food Standards Code requires labelling of all foods containing ingredients, ingredients of compound ingredients, food additives or components of food additives, or processing aids or components of processing aids from specified allergenic source materials. The regulatory process allows parties to seek an exemption from the mandatory labelling requirements of the standard if it can be demonstrated that the inclusion of material from an allergenic source is not likely to present a risk of allergic reactions in allergic consumers.

Food processing operations within one site are often carried out on the same processing line using the same equipment. This creates potential for ingredients from one product or process to be unintentionally carried over into the next product. This is called cross-contact or crosscontamination and is a particular safety issue for consumers with a known food allergy. These unintentionally carried over ingredients are not required to be on the food label which poses a risk to food allergic consumers.