1. + The Food Supply and Food Allergens Module 3

2. + Module Content  Statistics and background information  Challenges and issues in food allergen control  Strategies to reduce/eliminate food allergy risks  Forms and names of the major allergens

3. + Statistics and background information In 1999, out of the 659 food recalls, 236 were recalled due to the presence of one or more undeclared allergens (Vierk et al., 2002). Undeclared allergens and other allergen concerns are the leading cause of food recalls in recent years in the U.S. (“Undeclared allergens top reason,” 2013). Thus far, undeclared allergens have been the single largest cause of food recalls in 2014. In the first quarter, 44% of food recalls were due to undeclared allergens. These recalls were the result of contamination during processing or mislabeling (Stericycle Expert Solutions, 2014).

4. + Statistics and background information The major reasons for recalls were (Vierk, Falci, Wolyniak, & Klontz, 2002): Ingredient label inaccuracy (51% of all recalled products) Undeclared cross-contact with allergens via equipment (40% of all recalled products) Errors by suppliers or manufacturers of equipment (5% of all recalled products) Cross-contamination with high-dosage exposure is more common in restaurants as opposed to manufacturer cross- contamination.

5. + Statistics and background information  Food recalls due to food allergens from 2012 to the second quarter in 2013.

6. + Challenges and issues in food allergen control Avenues for cross-contact along the food supply chain (Taylor & Baumert, 2010): Shared farm fields, harvesting equipment, and storage facilities Shared off-farm storage facilities (e.g., grain elevators) Shared vehicles for the transfer of agricultural products to processors Shared processing facilities and equipment within facilities Shared food preparation facilities, equipment, and cookware Other modes: mites and parasites

7. + Challenges and issues in food allergen control Specific challenges to manufacturing (Wood, 2002): Identifying and declaring any and all of the eight major allergens in products as well as those exposed to cross-contact. Minimizing liability by labeling possible cross-contacts while avoiding “blanket statements” (i.e., ‘may contain’ statements) that appear as substitutes for good manufacturing practices (GMPs). Addressing food safety related to food allergies while maintaining production costs.

8. + Challenges and issues in food allergen control Issues related to food labels: Changes in ingredients over time (Kids With Food Allergies Foundation, 2012a). Some foods/ingredients are exempt from the Food Allergen Labeling And Consumer Protection Act (FALCPA) of 2004.

9. + Strategies to reduce/eliminate food allergy risks Farms Use specific product-sorting practices (Taylor & Baumert, 2010). Use separate and designated storage facilities for grains and oilseeds, especially wheat and soybeans (Taylor & Baumert, 2010).

10. + Strategies to reduce/eliminate food allergy risks Manufacturers Follow good manufacturing practices (GMPs) (Higgins, 2000). Establish a comprehensive sanitation program (Higgins, 2000). Use dedicated facilities, processing lines, and equipment for each major commodity, and practice effective sanitation if facilities and equipment cannot be dedicated to one commodity (Taylor & Baumert, 2010). Use scheduling practices that reduce the risk of cross- contamination (Taylor & Baumert, 2010).

11. + Strategies to reduce/eliminate food allergy risks Manufacturers Use advisory labeling when allergen control measures are not adequate to provide consistent allergen safety (Taylor & Baumert, 2010). Obtain complete ingredient information about raw materials, including cross-contact possibilities (Taylor & Baumert, 2010). Implement an allergen-auditing program for suppliers to best evaluate the allergen content in ingredients they supply (Taylor & Baumert, 2010). Train employees to be conscientious about recognizing when unwanted cross-contact, mislabeling, or other problems occur (Higgins, 2000).

12. + Forms and names of the major allergens The Big 8 statistics:  90% of food allergies are caused by eggs, milk, shellfish, wheat, peanuts, fish, soy, and tree nuts (walnuts, cashews, almonds, pecans, pistachios, hazelnuts, macadamia nuts, etc.) (Sicherer, 2010).

13. + Common Sources of Allergens Food AllergensSources Milk: Deli meats and hot dogs Non-dairy creamers Sorbets Canned tuna Chocolate Salad dressings Mayonnaise Nougat Artificial butter flavor Baked goods Caramel candies Lactic acid or other bacterial cultures Margarine Nisin, a food additive derived from milk Non-dairy creamer Eggs: Salad dressings Mayonnaise Pastas Marshmallows, nougat, and marzipan Baked goods Egg substitutes Lecithin Macaroni

14. + Common Sources of Allergens Food AllergensSources Peanuts: Sauces used in ethnic foods (e.g., mole [Mexican] or Thai sauces Candies and chocolates Breads and baked goods Desserts Chili Egg rolls Enchilada sauce Marzipan Tree nuts: Cereals Mortadella, Italian sausage Pesto Natural nut extract Nut oils Walnut hull extract Desserts Fish: Worcestershire sauce Imitation crab meat Caesar salad dressings

15. + Common Sources of Allergens Food AllergensSources Shellfish: Fish stocks Seafood flavorings Surimi, imitation crab meat Bouillabaisse Cuttlefish ink Glucosamine Soy: Tuna Deli meats and hot dogs Vegetable broth Textured vegetable protein Cereals Asian cuisine (due to soy sauce) Vegetable gum Vegetable starch Sauces Many vegetarian products Wheat: Ice cream Bouillon cubes Deli meats French fries Spelt Glucose syrup Starch Soy sauce Couscous

16. + SUMMARY Undeclared allergens and other allergen concerns are the leading cause of food recalls in recent years in the U.S. Cross-contact and identification of food allergens/label reading are challenges for food allergen control. Be aware of the common hidden sources of Big 8 food allergens.