This article examines how the development and validation of effective cleaning practices are imperative to prevent allergen cross-contact in food processing environments.
Per the new law, restaurants must place an identifying marker on any food item prepared for delivery or takeout that has been altered or substituted due to a consumer-identified food allergy or sensitivity.
This episode covers new research on food allergen risks in processing environments, including studies on allergen recovery from environmental swabs, cross-contamination in shared frying oil, and dispersal of allergenic food powders. Also discussed is an EU proposal to harmonize precautionary allergen labeling (PAL) requirements.
Following Codex recommendations for risk-based allergen Precautionary Allergen Labeling (PAL) and thresholds, the European Commission has posted a forthcoming draft act to its public feedback portal on harmonized requirements for the use of voluntary PAL statements.
Dispersibility may be a useful tool for simulating the spread and hygienic control of allergenic food powders. Researchers recommend that producers add powders from as low a position as possible to reduce the risk of cross-contamination.
A new study quantified the allergen cross-contamination that occurs in shared frying oil and evaluated the efficacy of different filters in removing allergen protein residues from oil.
Some EU and UK food law changes in development could arrive sooner than expected, and others will take more time to go into effect. This article discusses food law changes to watch for in 2026.
Allergen Alert is a portable device that automates the full laboratory analytical process in a “mini lab” so that consumers and foodservice professionals alike can detect the presence of allergens or gluten in a meal, onsite and in minutes, ensuring food safety for those with food allergies and celiac disease.
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