Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Fda Releases Study On Cross-contamination


jenvan

Recommended Posts

jenvan Collaborator

Here is link to full document, or summary below. (This was in Clan Thompson newsletter)

Open Original Shared Link (Makes me think twice...)

The FDA's report to Congress regarding cross-contact with food allergens during

food manufacturing and distribution, and consumer preferences about advisory

labeling is out. This report was required as part of the Food Allergen Labeling

and Consumer Protection Act (FALCPA) and states that foods may become

unintentionally contaminated with major food allergens at almost any step of

manufacturing prior to final packaging. For instance, contamination can occur as

a result of allergens in raw ingredients or in processing aids, or as a result

of allergen carry-over from the use of shared equipment and from clean-in-place

fluid used to clean shared equipment. Dedicated facilities or production lines

can help control cross contamination, but their use is limited due to cost,

space limitations or equipment utilization needs.

It is difficult to determine the prevalence of cross-contamination for several

reasons, according to the FDA. Many instances of cross contamination are not

observable. For example, a raw ingredient can contain an undeclared allergenic

ingredient or processing aid. If the manufacturer doesn't know about the

presence of allergens in raw materials, they can produce food products that are

contaminated.

There is no known processing technology that can be used to automatically or

continuously exclude major allergens from all foods at risk of contamination.

However, good manufacturing practices help reduce or eliminate unintentional

cross contamination. A report prepared for the Center for Food Safety and

Applied Nutrition (CFSAN) by the Institute of Food Technologists (IFT) states

the following: "Most food companies include allergen control as part of their

prerequisite program; most of the food companies have Sanitation Standard

Operating Procedures to delineate their cleaning practices in their allergen

control plan; the majority of the targeted food companies have validated the

effectiveness of their allergen cleaning approaches;" and "the majority of

included food companies train employees on an annual basis on topics related to

allergens."

Between FY2002-FY2004, the FDA conducted over 2,000 allergen-focused

inspections. Investigators determined that allergen cross-contact was likely to

occur in 25% of all inspected facilities during processing of food products.

Sources of contamination included residues of allergen-containing product on

equipment, build-up of product above the processing zone, and presence of

airborne food particles. Overall, equipment residues were judged to be the most

likely source of cross contamination, followed by airborne food particles, and

build-up of product above the processing zone.

Investigators also determined that 76% of all facilities handled unpackaged,

exposed product in a way to protect it against cross contamination with an

allergen.

Inspections done in FY2003-2004 found similar results with respect to receiving,

equipment, processing, testing, and labeling. However, for FY2003-2004, 79% of

the inspected facilities used one or more control measures associated with

production equipment to prevent allergen cross-contact compared to just 8% of

the FY2002 facilities. In the FY2003-2004 inspections, of the facilities that

tried to control cross contamination from equipment, 33% used dedicated

equipment, 74% used shared equipment with clean up in between manufacture of the

allergen containing product and the non-allergen containing product, 41% used

shared equipment with production scheduled to run allergenic product last, and

8.5% used other methods.

For facilities inspected in FY2003-2004, FDA investigators judged that 24% were

likely to have cross contact during processing compared to 25% in FY2002.

Data from the these inspections are not a representative sample of all

manufacturers using the most common food allergens, and the results should not

be generalized to all food production facilities, according to the FDA. The

facilities were selected based on certain criteria and not in an entirely random

fashion. Nevertheless, the results of these inspections provide insight into

current efforts to address the risks of food allergen cross contamination. Taken

together, the findings in the report suggest that a certain percentage of

facilities do attempt to address potential concerns associated with the use of

allegens in food products, but the extent to which a company does so varies.

Some companies did not apply any control measures in the handling and use of

allergens.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



happygirl Collaborator

Jen,

Thanks for posting that!

Laura

jenvan Collaborator
Great post.

Though, now it just makes me even more paranoid about CC issues.

Perhaps with the added awareness, something will be done to address the very real issue of CC.

It does bring out the paranoia. I just think of stories of people dropping things, like body parts for example, in big vats of food and not reporting it :o

TriticusToxicum Explorer
I just think of stories of people dropping things, like body parts for example, in big vats of food and not reporting it :o

Now THAT'S something the FDA ought to be looking into!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,182
    • Most Online (within 30 mins)
      7,748

    Portia
    Newest Member
    Portia
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
×
×
  • Create New...