Analytical methods for allergen control in food processing

Authors

Nanju Alice Lee
Andreas Ludwig Lopata
Michelle Lisa Colgrave, Edith Cowan UniversityFollow

Document Type

Editorial

Publication Title

Foods

Volume

12

Issue

7

Publisher

MDPI

School

School of Science

Comments

Lee, N. A., Lopata, A. L., & Colgrave, M. L. (2023). Analytical methods for allergen control in food processing. Foods, 12(7), Article 1439. https://doi.org/10.3390/foods12071439

Abstract

Food allergy and food-related anaphylaxis have become a growing public health and food safety issue worldwide. The World Allergy Organization (WAO) estimated that 220–250 million people would live with food allergies, based on the reported prevalence of 5–8% in children and 1–2% in adults. Without a practical treatment and cure for food allergy currently available, the diligent avoidance of allergenic foods together with the prompt treatment of symptoms is the best management option available to allergic individuals. As a result, regulatory bodies in many countries mandate food allergen labelling to help allergic consumers to make informed food choices and avoid accidental exposure.

DOI

10.3390/foods12071439

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.