Allergens and safety of dehydrated food | Alergény a bezpečnosť dehydrovaných potravín
2009
Lopašovský, Ľ., Slovak Agricultural Univesity in Nitra (Slovak Republic). Horticulture and Landscape Engineering Faculty | Čičmancová, M. | Žiak, J. | Bobková, A. | Zeleňáková, L. | Golian, J. | Židek, R.
The work was carried out in the food company in the territory of the Slovak Republic, which focuses on the production of dehydrated culinary products. The object of the work was to monitor the incidence of mandatory legislative declarable allergenic food ingredients processed in the company, to examine the extent of probability and the risk of cross-contamination of produced dehydrated products by allergenic ingredients in the production process on the same production line, to apply possible procedures to eliminate cross-contamination and then determine which food allergens the company is obliged to declare on the packaging of products. The cross-contamination by allergenic ingredients in the process of production of dehydrated products was evaluated through the validation of cleaning process manufacturing facilities. Based on the detected information the producer is always obliged to declare on the packaging of dehydrated products the food allergens that are present in the raw materials involved in the composition of the product. In order to protect the health of allergic consumers, we recommend the attention of all of products and the possible cross-contamination by allergens in the production process through prevention indications: the product may contain traces of following allergens: gluten, milk including lactose, eggs, celery, soya, crustaceans and in the case of hard stock also fish.
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