Introduction into allergen control
Food allergen control is no longer a foreign concept. Since the publication of the labelling regulations (R.146/2010 as amended), the food industry has made many positive strides to master the principles of allergen control.
The food industry’s responsibilities in terms of allergen control, validation, verification and monitoring are well described in the regulations and respective food safety standards, i.e. GFSI-benchmarked standards.
Validation vs. Verification
Allergen validation and verification are two very distinct and different processes.
Allergen Control Validation entails proving that a control programme is effective – for example, allergen cleaning validation. This refers to the process of assuring that a defined cleaning procedure can effectively and reproducibly remove allergenic residues from specific food processing lines or equipment. Validation may be based on ‘’worst-case scenarios’’ and is ideally done before commercial manufacture commence and when changes are made.
Allergen control verification refers to the ongoing process of demonstrating and monitoring that the previously validated protocols have been performed properly and remain effective. Verification should be conducted daily and completed in actual scenarios, typically following a production run after allergen cleaning.
Testing solutions for validation and verification
Cleaning validation and verification is a key component in effective allergen control. Both should include visual inspection of equipment and are best supplemented with appropriate analysis.
Allergen validation
Validation often involves submitting samples to a reputable, accredited laboratory. The methods used can detect – and in most cases, quantify – allergen residues in a large range of complex sample matrices. Although enzyme-linked immunosorbent assays (ELISAs) remain the most commonly used methods for validation, there are other methods available, e.g. PCR and mass spectrometry.
Allergen verification
Verification testing is preferably done on-site without the time and financial constraints associated with laboratory-based methods. Rapid kits are ideal for on-site analysis because they are quick, mobile, cost-effective, require little technical skill to operate and in most cases, require no additional equipment. Available systems can be used to test surfaces, rinse water and even in some cases ingredients and final product.
Allergen Rapid kit systems
Rapid kits can be used as a screening tool for allergen control in different stages of food processing; including inbound raw materials, shared equipment and utensils, final products and food contact surfaces.
Several rapid systems have gained popularity in recent years. Two, in particular, are well represented in the food industry:
Allergen-Specific Lateral-flow devices (LFDs)
LFDs, often referred to as dipsticks or strip tests, are qualitative or semi-quantitative immunochromatographic tests and detect for proteins from specific allergenic foods. They are easy to use and generate results in very little time, without expensive equipment.
Typically, a set of coloured lines are produced, indicating whether the target allergen was present in or not. With certain LFDs, semi-quantitative results can be produced by exposing the device to varying amounts of the sample extract, or by using a colour-intensity reader.
Total Protein Indicators
This system detects protein on surfaces. The rationale is that since most allergens are proteins, a sample found to be protein-free could also be expected to be allergen-free. The system is easy to use, sensitive, and often the most cost-effective option, but it’s not suitable for all environments – for example, it may be unsuitable for the meat and poultry industry.
What about Adenosine triphosphate (ATP) testing?
ATP swabs do not measure food-allergenic residues directly, but detects the presence of ATP associated with e.g. microorganisms and food soils. Currently it is not recommended to base allergen cleaning verification on ATP. This is because the correlation between allergenic residues and ATP results are not well studied and using an ATP test for the purpose of detecting food allergens may yield unreliable results.
How do I choose a rapid kit system?
There are no ‘’one-size-fits-all’’ with rapid kits; the suitability of a kit greatly depends on the desired outcome of the result and a variety of factors related to the manufacturing environment.
Here are a few questions to guide you in your journey:
- What is your objective?
- What or which allergen do you want to detect?
- Do you need to use an allergen-specific system?
- Do you need to be able to test rinse water, surface swabs and / or materials?
- How sensitive must the system be?
It is also important to understand the capabilities and limitations of the available systems. The sample type being tested are just as important to consider than the test kit itself. For example:
- Not all kits are suitable for product samples, e.g. raw materials or finished products.
- Not all food matrices can be tested using rapid kits, as the sample matrix and type of food soil can negatively impact the functionality of a test.
- Not all results are expressed in the same way.
Allow us to ask the right questions, interpret the technical capabilities of kits and help you decide on the best suitable system.
In addition to technical support, we supply a variety of laboratory and on-site testing solutions.
Find out more: https://www.factssa.com/our-services/rapid-kits-on-site-testing/
For video resources as well as more on allergen control visit: https://www.factssa.com/allergen-control-resources/
To contact FACTS:
+27 21 882 9883
info@factssa.com
The Woodmill
Office 11, 1st Floor
Vredenburg Road
Stellenbosch
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