Table of Contents
Journal of Allergy
Volume 2012, Article ID 746125, 14 pages
Review Article

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Boulevard Casavant West, Saint-Hyacinthe, QC, Canada J2S 8E3

Received 4 May 2011; Revised 29 August 2011; Accepted 2 September 2011

Academic Editor: Kirsi Laitinen

Copyright © 2012 Pedro A. Alvarez and Joyce I. Boye. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.