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Common Food Allergens In Manufacturing

Food  Allergy  can be defined  as immunological  response to proteins   to which  body release large amount  of  histamines.

Few are regular allergens which results into common allergies in   masses and every food manufacturers have to identify  these allergens so as to take preventive measure against these allergens being passed out the consumers .

Peanut and derivatives, (e.g. protein, oil)
Tree nuts  and derivatives, (e.g. protein, oil)
Milk and derivatives (lactose, milk protein, etc.)
Egg and derivatives
Fish and derivatives
Shellfish and crustacean (shrimp, lobster,prawns..)
Cereals (wheat, rye, oats, barley)
Soy and derivatives, (e.g. lecithin, protein, oil)
Sesame seeds and derivatives, (e.g. protein, oil)
Sulphites > 10 mg/kg (in the ready to eat product)
Peas and derivatives only for Nordic

Even  small dosage of allergen  such as 5-7ppm  could trigger allergic reactions  and  result  into  following reactions

Rash, hives, cough, shortness of breath,tightening of throat, wheezing, swelling, nausea, stomach cramps in some serious cases sudden drop of blood pressure ,unconciousness and death

Hence its important that manufacturers /suppliers  understand the importance of  labeling

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