resources, and product formulation. Managing allergen risks requires an
integratedapproach,whichtakesinto account all thesefactorsthroughoutthe
supply chain,fromingredient suppliers throughto retailers,and ultimately the
consumer.
Totalavoidanceof cross-contact and thereforeabsence of specific allergens
fromproducts where they are not part of the formulation is oftennot practicable.
Such circumstancesrequirean analysis of the risk arisingfromresidual allergen,
and subsequently a quantitative risk assessment. Although knowledge of
minimum provoking dosesfor manyallergensis inadequate,knowinghow much
allergen is present in a productis a key elementin this assessment,and the
subsequentmanagementof the allergen risk.Allergendetectionmethodscan
play an importantrole at severalpointsin the analysis of this risk.Theseinclude
the initialanalysisphase, in whichthe currentrisk is determined, and the
validation of specific risk management procedures, such as line cleaning.
Upstreamof the foodmanufacturer,analytical methodscan be usedas part of
the supplier audit process. Detection of allergen also plays a role in
investigations of incidents, and compliance with process standards. Thischapter
will discussthe role of allergen detectionmethods, but will not addressdetailsof
individualmethods, exceptwherethesecould havea bearingon the specificuse
of suchmethods.
23.2 Foodallergyand productsafety
Before consideringthe role of detectionmethodsin ensuringthe safetyof food
allergic consumers, it is usefulto take a broader viewof foodallergy as a safety
issue. A firstconsiderationwithfoodallergy is that the natureof the hazard
differs fromthat of othertoxicants.Indeed schemesfor the classificationof
adverse effects of food usuallydistinguish it from toxic reactions,which
potentiallyaffectanyonewhoeats the food.^6 Specifically, foodallergy affects
onlya definedsection of the population,and foodallergenspresentno risk to
non-allergicpersons,irrespectiveof the levelof intake.However, whilerisk
assessmentin foodallergymust therefore focuson the specificpopulationat
risk,it is still valuable to analyseit throughthe accepted frameworkof hazard
identification, hazard characterisation, exposure assessment and risk
characterisation.
The first step,hazard identification, is encompassed in the definition of the
problem, namelyfoodallergy.The hazard underconsideration is any reactionto
a foodmediatedby the immune system, althoughfor practicalpurposes it
extends only to those responsesin which antibodies of the IgEclass are
implicated.Intrinsic in the accepteddefinitionof allergyis the conceptof
clinical reactivity. It thus excludessituations wherepeopleare onlysensitised,as
revealedby skinpricktestingor measurement of specific IgE,but do not
otherwisereactto contact withthe food.
Riskcharacterisation consists of establishing the relationshipbetween the
364 Handbookof hygiene controlin the foodindustry