New food label with pathogen testing capabilities

Scientists have developed a new test method to detect nut allergens in processed foods. This will help food manufacturers comply with the new EU strict food allergen rules that will come into force at the end of this year. In November, new food labels will be required to list potential allergen ingredients, including gluten-containing cereals, fish, crustaceans, eggs, peanuts, soy, milk and dairy products, nuts, celery, mustard, sesame, and sulfite. salt. At present, not requiring ingredients listed on the food packaged in advance means that some components that may be allergens are not indicated.

Scientists at the University of Florida in the United States radiated, baked, steamed, blanched, and microwaved walnuts, cashews, and almonds to ensure that they are safe food for allergic people. However, these nuts refused to release allergens, but research has produced allergy techniques that can detect subtle nut traces on the surface of nuts-free preprocessed foods. Scientist Shridhar Sathe said: “Special, sensitive and reproducible tests on three types of nuts will protect sensitive consumers who rely on food labels, the food industry, and the regulatory agencies that monitor the amount of food and feed traces.” He warned that “Continuing "The research is urgently needed to be approved" to accelerate the preparation of technical commercial applications.

Improper food labelling and cross-contamination in commercial processing can pose a threat to allergic consumers, leading food manufacturers to pay a heavy price for food recalls. In order to mitigate this danger, in November last year the European Union proposed new rules for food allergens to the food industry.