Once upon a time, an outbreak occurred, and the game was never the same. There probably isn’t a member of the baking industry who doesn’t remember the salmonella outbreak at Peanut Corp. of America. And Bill Kehrli, vice-president, sales and marketing, Cavanna Packaging Group, will never forget: Cavanna supplied around 30 packaging lines to a major North American bakery plant that received a tainted shipment of peanut butter.
Ruby’s Food Products has recalled all packs of Elakkia Jaffna Mixture as the product contains allergens that are not listed on the label. The product contains peanuts, cashew nuts and wheat, and is therefore a health risk to those with nut allergies or those with an allergy or intolerance to wheat or gluten.
As progress continues on the development and finalization of the Food and Drug Administration’s Food Safety Modernization Act, food and beverage industry executives are considering what they may do now to prepare. Joe Levitt, a partner in the Washington law firm of Hogan and Lovells, and former director of the F.D.A.’s Center for Food Safety and Applied Nutrition, said companies should start with the basics.
The University of Navarre Hospital is set to become the first in Navarre to provide treatment enabling the elimination of allergic reactions to the basic foods of milk and eggs. In just under two months, in the case of eggs, and between three and four, in the case of milk, patients will be able to consume a glass of milk (200 ml) or one egg every day, thanks to a new treatment of gradual desensitisation. “The quality of life for these patients is substantially enhanced”, confirms Doctor María José Goikoetxea, specialist in the Department of Allergology and Immunology at the University of Navarre Hospital.
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins. The mass spectrometry (MS) technique permits multiple direct detection of proteins from allergenic compounds in a single test, Bert Popping, company director of molecular biology and immunology, told FoodProductionDaily.com. The new technology marks a move away from… Read more »
