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How can you test for allergens in your food products?

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If you run a food and beverage operation, you need to ensure that your products are safe and compliant with food allergen regulations. Food allergies are a serious health risk for some consumers, and you have a responsibility to inform them about the ingredients and potential cross-contamination of your products. In this article, you will learn how to test for allergens in your food products using different methods and tools.

本文章的要点总结

Select the right testing method:

Consider ELISA for precise allergen detection. Though costly, its accuracy ensures compliance and protects customers.### *Adhere to local regulations:Research allergen labeling requirements in your target markets. This ensures compliance and avoids potential legal issues, safeguarding your brand’s reputation.

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Oswaldo Parra

Food Technologist
Alexandra Leung Gibb

Founder of Monogic | Restaurant…

1 Why test for allergens?

Testing for allergens is not only a legal requirement, but also a good practice to protect your customers and your reputation. By testing your products, you can verify the accuracy of your labels, avoid recalls and lawsuits, and demonstrate your commitment to food safety and quality. Testing for allergens can also help you identify and eliminate sources of contamination in your production process, such as equipment, utensils, storage, and handling.

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Alexandra Leung Gibb

Founder of Monogic | Restaurant Consultant | Business Columnist
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It's a legal requirement to verify ingredient labeling accuracy and prevent undeclared allergens from posing health risks. Non-compliance can result in recalls and lawsuits. It demonstrates a company's commitment to food safety and quality, building trust with customers who have allergies or sensitivities. Testing can help identify potential sources of cross-contamination during production, storage, or handling. This allows companies to eliminate risks and errors. Regular testing helps prevent such issues and the associated financial and reputational impacts. Customers increasingly expect transparency from brands.

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2 What are the common allergens?

According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), there are eight major food allergens that account for 90% of all food allergy reactions in the United States. These are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Some other countries have different or additional allergens that require labeling, such as sesame, mustard, celery, lupin, and sulfites. You should check the regulations of the markets you serve and the standards of the certifications you seek.

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Alexandra Leung Gibb

Founder of Monogic | Restaurant Consultant | Business Columnist
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The FALCPA in the US outlines the "Big 8" allergens that must always be declared on labels if used as an ingredient or risk of cross-contact. Other countries/regions may require additional allergens to be labeled, such as sesame in Australia/NZ, mustard and celery in EU. Standards can vary globally. Certification programs like NON-GMO, organic, kosher often have their own lists of priority allergens above legal minimums. Exporting brands must research regulations in each destination country to stay compliant. Labeling that meets US rules may still miss required allergens elsewhere. Language and format of declarations can also differ internationally and require adaptation of labels.

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Oswaldo Parra

Food Technologist
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Sesame was included by FDA as an allergen January 1st, 2023, now there are the Big 9. Always keep in mind the markets where the product could be sold and declare the allergens according to each country's laws require.

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3 How to choose a testing method?

When it comes to testing for allergens in food products, there are several methods and tools available that can meet your needs, budget, and resources. ELISA (enzyme-linked immunosorbent assay) is a laboratory-based technique that uses antibodies to detect specific proteins in a sample. It is accurate and quantitative but requires specialized equipment and trained personnel, making it time-consuming and expensive. Lateral flow devices are rapid and portable devices that use a strip of paper or plastic to show the presence or absence of an allergen in a sample. They are easy to use, inexpensive, and qualitative, but have lower sensitivity and specificity than ELISA. PCR (polymerase chain reaction) is another laboratory-based method that uses DNA amplification to identify the genetic material of an allergen in a sample. It is precise, specific, and quantitative but requires sophisticated equipment and skilled personnel, making it costly and complex.

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Oswaldo Parra

Food Technologist
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Testing methods can be chosen based on practical and economic factors. Assuming you determined there is a risk for allergen cross contamination: First, what is the detection limit you want to test for? Second, is it a cost-effective solution? Third, can you validate test results effectively?

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4 How to collect and prepare samples?

The quality and reliability of your testing results depend largely on how you collect and prepare your samples. It is important to collect representative samples from different batches, stages, and locations of your production process, as well as from finished products. Additionally, you should use clean and sterile containers, tools, and gloves to avoid cross-contamination. Samples must be labeled and stored properly according to the instructions of the testing method and the manufacturer. Protocols for extracting, diluting, and homogenizing samples must also be followed according to the type of product and the testing method. Lastly, quality control checks and calibration tests should be performed before and after testing to ensure accuracy and consistency.

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5 How to interpret and report results?

Once you have tested your samples, it's necessary to interpret and report your results accurately and clearly. Compare the results to the threshold levels and limits of detection of the testing method and regulatory requirements for the allergen. Utilize appropriate units and formats to express your results, such as parts per million (ppm), milligrams per kilogram (mg/kg), or positive/negative. Document your findings in a traceable way, such as with a spreadsheet, database, or software system. Communicate the results to relevant stakeholders, such as management, staff, customers, and auditors. Take corrective action if needed. Testing for allergens in food products is essential for food and beverage operations. By following these steps, you can select the best testing method for your products, collect and prepare samples correctly, and interpret and report results accurately. This helps ensure product safety and quality, comply with regulations, and satisfy customers.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How can you test for allergens in your food products?

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5

6

1 Why test for allergens?

2 What are the common allergens?

3 How to choose a testing method?

4 How to collect and prepare samples?

5 How to interpret and report results?

6 Here’s what else to consider

Food & Beverage Operations

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How can you test for allergens in your food products?

1

2

3

4

5

6

1 Why test for allergens?

2 What are the common allergens?

3 How to choose a testing method?

4 How to collect and prepare samples?

5 How to interpret and report results?

6 Here’s what else to consider

Food & Beverage Operations

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