Preliminary study on food labeling requirements of allergens and their process control

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1 8 3 Vol. 8 No Journal of Food Safety and Quality Mar., 2017 殷冉 1, 陈君义 2, 王毅谦 (1., ; 2., ; 3., ) 3* 摘要 :, (Codex Alimentarius Commission, CAC) 8, () 10 mg/kg, CAC,, 关键词 : ; ; ; Preliminary study on food labeling requirements of allergens and their process control YIN Ran 1, CHEN Jun-Yi 2, WANG Yi-Qian 3 (1. Changshu Entry-Exit Inspection and Quarantine Bureau, Changshu , China; 2. Xuzhou Entry-Exit Inspection and Quarantine Bureau, Xuzhou , China; 3. Jiangsu Entry-Exit Inspection and Quarantine Bureau, Nanjing , China) ABSTRACT: Food allergy has become a major concerned issue of public hygiene and food safety worldwide. Food allergens, which directly induce food allergy symptom, have the characteristics of resistance to process and intercross reaction. The Codex Alimentarius Commission (CAC) stipulated that 8 kinds of food ingredients, which could cause allergic reactions, must be marked on food labels, including cereals containing gluten, crustacean animals, eggs, fish and its products, peanut, soybean and soybean products, milk and dairy products (including lactose), sulfite nuts and their products, sulfites with concentration of 10 mg/kg or more. According to the requirements of CAC on labeling of food allergens, the compulsory acts on food allergens were established in European Union (EU), United States, Japan, Australia and New Zealand, respectively, which affected the food export of Chinese enterprises. By comparing the requirements on food allergen label in different regions and countries, some suggestions were provided on allergen control for the export enterprises, and advised them to confirm the regulation on labeling food allergens from the import countries to avoid economic loss. KEY WORDS: food allergy; food safety; allergen label; process control * 通讯作者 :,, w @163.com *Corresponding author: WANG Yi-Qian, Senior Engineer, Jiangsu Entry-Exit Inspection and Quarantine Bureau, Nanjing , China. w @163.com

2 引言, [1], 4%~6% 1%~3%, [2], [3,4],, [5] 2 食品过敏原及其特性 2.1 定义, IgE IgE,,,,,,,, [6] 2.2 特性耐加工特性 [7-9] γ 交叉反应性,, [10-12] 3 各国法律法规及标准中食品过敏原标识要求及标识方法,, [13], [14] 3.1 国际食品法典委员会 (Codex Alimentarius Commission, CAC) CAC [15] [16] DNA [17] DNA [18] CAC 8, : () 10 mg/kg CAC, (genetically modified organism, GMO), ;, 3.2 中国 GB 7718 [19] GB/T [6], GB 7718 GB/T :, 8, 3.3 美国 : [20] [21], [22] [23,24], - [25], 2 :,, 3.4 欧盟 (2000/13/EC) [26] 14 : ( ); ; ; ; ; ; ();,, ; ; ; ; ( SO 2 ) 10 mg/kg

3 3, : mg/l ; ; [27] :,,, 100 mg/kg, ; 20 mg/kg ; 3.5 日本 2015 [28] : / : 20,,, ;,, ; ;, ; ( ), ;, [29] 3.6 澳大利亚和新西兰 [30],, : ; ; ; ; ; ; 10 mg/kg ;,, 3.7 其他国家和地区对食品过敏原的要求, [31-35] 1 Table 1 表 1 主要国家地区和组织强制标识的过敏原 Allergens of compulsorily labeled in major countries, regions and organizations CAC

4 生产加工过程中的过敏原控制 4.1 过敏原数据库的收集与建立,,,, 4.2 原辅料的控制,,,, 25 :,, [36] 4.3 生产加工控制,,,,, ;,, ; [37] 4.4 人员培训,,, 4.5 储存与运输的控制,,, 4.6 产品的追溯与召回,,, 5 结论,,,,,,,,,, 参考文献 [1],,,. [J]., 2011, 36(5): Wei XQ, Zhang XL, Zeng YC, et al. The current foreign methods to adjust food allergens list and its inspiration for China [J]. Food Sci Technol, 2011, 36(5): [2] Osterballe M, Hansen TK, Mortz CG, et al. The prevalence of food hypersensitivity in an unselected population of food hypersensitivity in an unselected population of children and adults [J]. Pediatr Allergy Immun, 2005, 16(7): [3],,,. [J]., 2013, 25(2): Dong XX, Su ZM, Zhang XL, et al. Investigation of food labeling barrier to trade [J]. Chin J Food Hyg, 2013, 25(2): [4],,,. [J]. 2009, (13): Xu J, Huang YT, Lin XW, et al. Study on the labeling of food allergens in domestic and foreign countries [J]. Mod Agric Sci Technol, 2009, (13): [5] Food Safety and Inspection Service, USDA. Preventing undeclared allergens: A strategic approach to reducing recalls [EB/OL]. [ ]. a9e6f9cceb5/ pdf?mod=ajperes.gb/t [6] GB/T [S]. GB/T National Standard-Allergenic ingredients in prepackaged foods [S]. [7],,,. [J]., 2007, 28(11): Cong YJ, Xue WT, Zhang H, et al. Effects of cooking methods and buffer composition on Peanut allergenicity [J]. Food Sci, 2007, 28(11): [8],. [J]., 2016, 37(24): Jia Y, Hu ZH, Changes of allergenicity and sensory quality of peeled Shrimp caused by ultra-high pressure [J]. Food Sci, 2016, 37(24): [9],,,. [J]., 2013, (17): Xie XL, Li X, Gao JY, et al. A review of studies on the effect of non-thermal processing on food allergens [J]. Food Sci, 2013, (17): [10],,,. [J]., 2008, (08): Mao LT, Huang WH, Wu XM, et al. Study on cross-reactivity of allergens between shrimps and crabs [J]. Chin J Immun, 2008, (08): [11],,,. [J]., 2011, (10): Wu WJ, Li ZX, Jin K, et al. Study on the identification of allergens from 7 fishes commonly consumed in Qingdao and their cross-reactivity [J]. J Fish China, 2011, (10): [12],,,. [J]., 2001, (S2):

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The label administration of food allergens

5 6 Vol. 5 No. 6 2014 6 Journal of Food Safety and Quality Jun., 2014 张 * 霞, 赵天来, 赵良娟, 郑文杰 (, 300461) 摘要 :,,,,,, 关键词 : ; ; The label administration of food allergens ZHANG Xia, ZHAO Tian-Lai, ZHAO Liang-Juan,