Track: Quality

Abstract

Food allergens are proteins that are present in the food in significant amounts, they survive food processing environments.  The risk caused by food allergens has increased in the last 20 years and it continues to expand. Food intolerances and food allergies are now well-known as a food safety concern, which must be succeeded. In the food industry, consideration of the risk caused by allergenic foods remains unpredictable. Managing this allergic risk would benefit from a better consistency of allergen management, practices and methods.   One of the basic human rights, is to have access to safe food and it is of paramount importance that food is accurately labeled in appropriately.   Food allergy has recently become a worldwide health concern, in South Africa about 2.5% of 1 to 3-year olds suffer from food allergy and 30 to 40 % cases of food allergies have been reported. Food allergy is a result of an abnormal immune response to certain types of food proteins that may lead to an adverse health reaction and can cause death. In the study, allergen Bradford test was conducted on rinsed water of Diosna Mixers after production. The goal was to determine the organization effectiveness and efficiency of their allergen food management. The results for products that entailed whew powder and soya as one of the ingredients list, showed traces of protein concentrations. The concentrations were compared with acceptable allergen limits listed on regulations R. 146 and R. 293. It is important that manufacturing industries not only comply with food management regulations but to ensure a robust allergen management plan implementation.