Allergen Control

For consumers, manufacturers and public health authorities, Food allergies and intolerances are a major area of concern. Though only a small portion of the population gets affected but the health implications are very serious. This is a major reason that EFSA and FDA stipulate proper labelling of the allergenic ingredients. The presence of allergens in food is the predominant reason for product recalls from the market.

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Food Allergen Testing Services

TNTH utilises PCR or ELISA kit technology which helps manufacturers to verify control programs and meet client requirements as well are compliant to regulatory need. We provide qualitative and/or quantitative testing services for all food matrices, process samples, product samples, raw materials and finished products.

Few of the most common allergens are milk, eggs, soybeans, fish, peanuts, nuts, shellfish/crustaceans and gluten. Our experts have thorough insights into global and regional regulatory norms pertaining to all allergens in food products.

Allergen	Technique
1. Cereals containing gluten	PCR-ELISA
Oat, Barley, Rye, Spelt, Kamut, Wheat	PCR
gluten-gliadin	ELISA
2. Crustaceans	PCR (+ molluscs)
3. Eggs	ELISA
Lysozyme (sausage, cheese & wine))	ELISA
4. Fish*	PCR
5. Peanuts	ELISA/PCR
6. Soybeans	ELISA/PCR
7. Milk	GC/MS – ELISA
milk sugar/lactose	GC/MS
casein and/or Betalactoglobulin	ELISA
8. Nuts	ELISA-PCR
Walnut, Cashew Nut, Pistacchio, Pine nut	PCR
Almond, Hazelnut	ELISA/PCR
9. Celery	PCR
10. Mustard	PCR
11. Sesame	ELISA/PCR
12. Sulphur dioxide (SO₂) and sulphites	Distillation – Volumetric Titration
13. Lupin	ELISA/PCR
14. Molluscs	PCR (+ crustaceans)

Analytical testing is very critical in monitoring-verifying- validating for food safety and quality programs. Validation of processes like cleaning and product changeover procedures should embrace environmental samples (e.g. rinsing water, swab) as well as product testing. The presence of allergens on product contact surfaces inside the production plant can be monitored using Swabs.

Advanced allergen control programs

In the last few years food manufacturers across the globe have started responding to allergen risks. The allergen risks are detected through HACCP (hazard analysis, critical control points a system of detection & assessment & management of hazards involved in food safety. This system requires to setup the accurate and systematic management of raw materials, flows and other factors which necessitates the involvement of manpower as well as the implementation of proper auditing, process validation and monitoring plans.

Testing is just one vital component of minimizing allergen risks. Through audits and training programs for employees, in accordance with client TNTH can help develop a control plan for allergen risk management.