Investigation on the understanding and implementation of food allergen management among Thai food manufacturers

Waisarayutt, Chutima; Surojanametakul, Vipa; Kaewpradub, Sirak; Shoji, Masahiro; Ito, Tatsuhiko; Tamura, Hirotoshi

doi:10.1016/j.foodcont.2014.05.008

Cited by 9 publications

(7 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Determining the prevalence of food allergies in the country will inform policy makers to consider adding shellfish and other major allergenic ingredients to the list of ingredients requiring mandatory allergen warning label in Mauritius. Studies on assessment of food allergen management in food facilities such as those conducted by Dzwolak (2017) in Poland and Thailand (Waisarayutt et al, 2014) and costs for implementation of food safety and allergen management systems (Cusato et al, 2014) will be beneficial. Studies looking into the knowledge and practices of food handlers in food services (Ajala et al, 2010;Dupuis et al, 2017;Soon, in press) can also be carried out.…”

Section: Insert Figurementioning

confidence: 99%

Food allergies and perceptions towards food allergen labelling in Mauritius

Soogali

Soon

2018

Food Control

View full text Add to dashboard Cite

There remains a paucity of research in food allergies in Sub-saharan Africa. It is the aim of this study to determine the self-reported prevalence of food allergies and consumers' perceptions towards food allergen labelling in Mauritius. A survey was conducted in four supermarkets in the Municipalities of Vacoas-Phoenix, Quatre-Bornes and Moka during the period of September to November 2017. The questionnaire was designed based on previous studies and administered using a face-to-face interview approach to increase completion rate. Descriptive analysis and one-way ANOVA between subjects design were conducted. Shellfish was reported as the most common causative agent followed by fish, egg and peanut. Respondents were satisfied with the current font size and general information provided in food labels. Respondents agreed that it could be problematic to identify suitable foods for individuals suffering from food allergies or intolerances. Variations of PAL statements and generic terms provided in food labels, and location of allergy warnings were cause for concern. More than 80% of the respondents felt that allergens in ingredient list should be emphasised (e.g. bold font) and plain English or French language should be used to describe allergenic ingredients. The findings in this study provide practical insights on food allergen labelling issues for policy makers and stakeholders in the food supply chain. Determining the prevalence of food allergies in the country will inform policy makers to consider adding shellfish and other major allergenic ingredients to the list of ingredients requiring mandatory allergen warning label in Mauritius.

show abstract

Section: Insert Figurementioning

confidence: 99%

Food allergies and perceptions towards food allergen labelling in Mauritius

Soogali

Soon

2018

Food Control

View full text Add to dashboard Cite

show abstract

“…U drugoj fazi treba procijeniti sirovine, postupke prerade i skladištenja kako bi se utvrdili proizvodi koji sadrže ključne alergene [53]. Na svim nivoima proizvodnje, prerade, skladištenja i upotrebe hrane potrebno je uvesti dodatnu kontrolu kako bi se spriječila unakrsna kontaminacija sa sirovinama ili zaostalim alergenima tokom proizvodnje, te da se potrošačima daju informacije o prisustvu alergena u minimalnim količinama, čak u tragovima, tamo gdje je to neophodno [54]. U cilju efikasnosti zaštite proizvoda i potrošača od prisustva alergena, proizvođači primjenjuju različite procedure, poznate kao Dobra proizvođačka praksa (GMP), tokom cijelog lanca snabdjevanja i proizvodnje (porijeklo sirovina, dizajn objekata i opreme, higijena u proizvodnim procesima, rukovanje hranom, skladištenje, transport proizvoda, čišćenje u procesu, lična higijena).…”

Section: Upravljanje Alergenima Tokom Prerade I Upotrebe Hraneunclassified

“…U svim slučajevima HACCP studija mora obuhvatiti identifikaciju CCP, dati jasnu sliku alergena kao potencijalnih opasnosti, detaljno opisati mjere kontrole koje se moraju preduzeti na licu mjesta, identifikovati osobe koje su odgovorne za provođenje mjera, predložiti mjere koje se trebaju preduzeti u cilju kontrole i predložiti korektivne mjere koje se trebaju preduzeti ako dođe do odstupanja i pojave problema. HACCP studija se mora provesti na sistematičan način, pri čemu se svaki korak u procesu proizvodnje, od prijema sirovine do otpreme gotovih proizvoda, mora detaljno analizirati [54]. HACCP studija treba početi sa detaljnom analizom dobavljača i sirovina.…”

Section: Upravljanje Alergenima Tokom Prerade I Upotrebe Hraneunclassified

“…Proizvodi koji sadrže alergene, po pravilu, treba da se rade na kraju radnog dana, odnosno neposredno prije detaljnog čišćenja proizvodnih linija i prostorija. Proizvode, koji ne sadrže alergene, treba proizvoditi odmah nakon čišćenja, čime će se smanjti rizik od prenosa alergena sa proizvoda koji se izrađuju kasnije [54]. Kontrola alergena tokom proizvodnje i pakovanja je kritična faza.…”

Section: Upravljanje Alergenima Tokom Prerade I Upotrebe Hraneunclassified

“…Preko proizvoda iz ove kategorije lako se mogu prenijeti alergeni na druge proizvode. Dodatne probleme u fabrikama prehrambenih proizvoda predstavlja rukovanje praškastim alergenima (prah, mljeveni orasi, prašina) [54]. Ove materije mogu biti prenešene vazduhom u druge dijelove fabrike i tako može doći do kontaminacije proizvoda alergenima.…”

Section: Upravljanje Alergenima Tokom Prerade I Upotrebe Hraneunclassified

See 2 more Smart Citations

Alergeni U Hrani – Prisustvo, Rizici I Upravljanje U Prehrambenoj Industriji

Grujić¹

2018

JEPM

View full text Add to dashboard Cite

Sažetak Alergija na hranu predstavlja reakciju imunog sistema organizma na prisustvo proteina unešenih u organizam preko hrane. Alergijske reakcije mogu uticati na kožu (koprivnjače),gastrointestinalne organe (muka, grčevi, dijareja) UVODPrehrambeni proizvodi u ishrani ljudi treba da obezbijede adekvatan unos nutritivnih sastojaka, koji su neophodni za funkcionisanje organizma. Međutim, neke vrste hrane mogu sadržavati materije koje u organizmu učestvuju u tzv "neželjenim reakcijama". Ove reakcije su

show abstract

Potential Application of a Quality Cost Model for Fresh Produce Packhouses

Waisarayutt

Wongwiwat

2015

Agriculture and Agricultural Science Procedia

Self Cite

View full text Add to dashboard Cite

The objective of this research is to access the potential of a quality cost model to food industry as a quality improvement indicator tool. The quality cost model has been applied for salad pack house and selenium egg pack house. The primary cost analysis show the different proportionality between cost of prevention and cost of control among two types of manufactures. Such evidence is explained by the different risk of products; fresh ready to eat vegetable and the raw egg in shell, thus the different of working model. The cased manufacturers indicated the possibility to apply this cost model as a long term quality improvement evaluation tool in term of the quality cost investment and the business revenue growth.

show abstract

Investigation on the understanding and implementation of food allergen management among Thai food manufacturers

Cited by 9 publications

References 21 publications

Food allergies and perceptions towards food allergen labelling in Mauritius

Food allergies and perceptions towards food allergen labelling in Mauritius

Alergeni U Hrani – Prisustvo, Rizici I Upravljanje U Prehrambenoj Industriji

Potential Application of a Quality Cost Model for Fresh Produce Packhouses

Contact Info

Product

Resources

About