23.3 Managementof foodallergyrisks
23.3.1 Managementof foodallergens:the aims
The firstaim of foodallergen managementmust clearlybe to protectfood-
allergic consumers, whilenot limiting theirfoodchoices unnecessarily.This
implies a risk assessment, as describedabove,as the alternative wouldbe to use
precautionary labelling for almostall products in someinstances. Indeed the role
of detection methodsfor allergenic residues is predicated upona risk-based
approach to managementof foodallergens in foodmanufacturing. If allergens
weredeclaredunderall circumstances, irrespective of the risk theypose,there
wouldbe no needfor methodsto detect residual allergen. The allergicconsumer
wouldsimplybe informed of the presenceof particular allergens,and left to
manage the risk individually.However,this approachis viewedby allergic
consumers as an abdication of responsibility, and much disliked.10,11
Furthermore, ratherthansafeguardingallergic consumers, it can actually place
themat increasedrisk by leadingthemto erroneousconclusionsaboutthe safety
of products. Fromthe manufacturer'spoint of view,managingallergenson a
risk basis meanseffectivelytakinga viewas to what proportion of the allergic
population it is feasible to protect, based on knowledge of NOAEL for
individualallergens,coupledwithan assessmentof achievable residual allergen
content for particular products. Defining the aimsof allergenmanagementis
importantnot onlyin setting process control objectives, but also in providing a
basis for clearcommunicationwithstakeholders,suchas allergicconsumers,
and healthpractitionerswhotheyconsultfor advice.For instance, decisions
must be made aboutwhether the policyaimsto avoidall reactionsin allergic
individualsor just severeones.The implicationsof achievingthis aim must also
be evaluatedin a widersocio-economic context. For instance, morethorough
cleaningproceduresmayresultin undesirable environmental consequences,or
the introductionof waterintodry systems mayintroduce a microbiological
hazard. The rangeof responsiveness of allergicpeople is extremely wideand
some reactto extremelylow doses.Protectionof suchconsumers mayonlybe
achievedby advising themnot to consumemanufactured foods.If so, whatdoes
that meanfor assays?
23.3.2 Integrated approach
Current approaches to the managementof the allergen risk in the foodindustry
recognisethat it has to be integrated into the whole product life cycle fromits
design rightthroughto the pointat whichthe consumer eats the product.It is
within that integrated approach that the role of allergendetectionmethodsmust
fit. Majorfoodmanufacturershavedevisedspecific corporate policiesfor the
handling of allergens,supplemented by guidelineswhich provide practical
advice to individualmanufacturing units.Thesemethodsensure that a high
minimum standard existsfor the handling of allergensthroughoutthe company.
For instance, Unilever has a policyfor dealing withallergenswhichstates that it
shall declarethe presencein its productsof any allergen that is a commoncause
366 Handbookof hygiene controlin the foodindustry