|
Spoors of allergens within groceries can result into heavy allergic reactions. The possible contamination with allergens within the grocery-production became more important within the risk-analytics.
The safety of raw materials is more important than ever.
Since in last year November the EU-directive 2003/89/EG became effective, producers are forced to declare their packaging with all ingredients and their contents. The new directive only makes sense, if the controls are effective. With sensible analytic methods, allergenic constituents can be revealed even in processed food. The right labelling of products is very needful for the examination of cross contaminations within the process. Potential allergenic constituents need to be detailed declared within the ingredient-list of the product. That applies as well for allergenic properties within processed food and alcoholics: containing-gluten grains (wheat, rye, barley, oat, spelt etc.) as well all products made out of it, crabmeat and crab-products, eggs and egg-products, fish and fish-products, peanuts and peanut-products, soy and soy-products, milk and dairy-products (including lactose), nuts (almonds, hazel, walnut, cashew, pecan, brazil nut, pistachio. macadamia, queenslandnut) as well as the produced goods out of it; celery and celery-products, mustard and mustard-products, sesameseeds and sesameproducts, sulphur dioxide and sulfite with more than 10mg/kg. SGS INSTITUT FRESENIUS offers a wide range of allergic-testing programs via PCR or immuniological tests (ELISA). Moreover we support you with the analysis of processes and the conformation of your HACCP-concept in line with the optimizing of you allergen-management.
|
