Assessment of Cross-Contamination Pathways of Hazelnut Allergen

Year 2024, Volume: 11 Issue: 2, 521 - 542, 02.08.2024

Büşra Sabur Öztürk Derya Dikmen

Abstract

Objectıves: Cross-contamination is a major source of hidden allergens in foods and can occur at all food processing stages. The aim of this study was to investigate contamination pathways and the contamination levels of hazelnut allergens in an food service system setting.
Materıals and Methods: The effect of the cleaning cloth, trays, hands and the sugar pots on cross contamination and the cleaning procedure were investigated in four stages. Samples taken after the procedures were analyzed using ELISA to determine hazelnut allergen levels.
Results: According to the results of this study, all evaluted stages were found to cause cross-contamination. ELISA and LFIA test results were compatible with each other.
Conclusion: According to this study, cleaning cloth, trays and hands could be the source of cross contsmination for hazelnut allergen. The quality control steps and risk plans for allergen contamination in food service systems should be prepared. By emphasizing the significance of hazelnut allergen cross-contamination in food service systems, this study highlights the critical role of practices conducted in accordance with food safety procedures in reducing such risks.

Keywords

cross contamination, food allergy, food service systems, hazelnut allergen

Supporting Institution

Hacettepe Üniversitesi Bilimsel Araştırmaları Projeleri Koordinasyon Birimi

Project Number

17903

Thanks

Çalışmanın gerçekleşmesinde yardım ve desteği ile yanımızda olan Araş. Gör. Lütfiye PARLAK YETİŞEN’e teşekkür ederiz.

Fındık Alerjeninin Çapraz Kontaminasyon Yolaklarının Değerlendirilmesi

Abstract

Amaç: Çapraz kontaminasyon, besinlerdeki gizli alerjenlerin başlıca kaynaklarından biridir ve toplu beslenme sistemlerindeki tüm aşamalarda ortaya çıkabilir. Bu çalışma, toplu beslenme hizmeti veren bir kurum düzeninde, fındık alerjeninin çapraz kontaminasyon yolları ve bulaş düzeyini araştırma amacı ile yapılmıştır.
Gereç ve Yöntem: Temizlik bezi, tepsi, el ve şekerliklerin çapraz bulaşa etkisi ve temizlik prosedürü dört aşamada araştırılmıştır. İşlem sonrası alınan örneklerde ELISA kullanılarak fındık alerjen düzeyleri belirlenmiştir.
Bulgular: Bu çalışma sonuçlarına göre Fındık ezmesi sürülen bir masanın temizlemede kullanılan temizleme bezinin çapraz bulaş nedeni olsa da temizleme süreci ve dezenfeksiyonunun kontaminasyon düzeyini belirlemede etkili olduğu gösterilmiştir. Tepsi üzerindeki fındık alerjeni düzeylerinin, masadan masaya geçişlerde ve dezenfeksiyon sonrasında değiştiği gözlemlenmiştir. Ellerin fındık ezmesi ile bulaştırılmasının ardından şekerliklere bulaşma ve kontaminasyon düzeylerinin arttığı belirlenmiştir. Ellerin temizleme yöntemlerinin, musluk kullanımının ve dezenfeksiyonun fındık alerjeni kontaminasyonunu etkilediği gösterilmiştir
Sonuç: Çalışma sonucunda alerjenler için temizleme bezi, tepsi ve ellerin çapraz kontaminasyon kaynağı olabileceği tespit edilmiştir. Toplu beslenme sistemlerinde alerjen kontaminasyonuna yönelik kontrol adımları ve risk planları hazırlanmalıdır. Bu çalışma, toplu beslenme sistemlerinde fındık alerjeni çapraz bulaşının önemini vurgulayarak, gıda güvenliği aşamalarına göre gerçekleştirilen uygulamalarının bu tür riskleri azaltmada kritik olduğunu göstermektedir.

Keywords

besin alerjisi, çapraz kontaminasyon, fındık alerjeni, toplu beslenme .

Project Number

17903

References

• Akkerdaas, J. H., Schocker, F., Vieths, S., Versteeg, S., Zuidmeer, L., Hefle, S. L., Aalberse, S.L., Richter, K., Ferreira, F., van Ree, R. (2006). Cloning of oleosin, a putative new hazelnut allergen, using a hazelnut cDNA library. Molecular nutrition & food research, 50(1), 18-23.
• Astwood, J. D., & Fuchs, R. L. (1996). Preventing food allergy: emerging technologies. Trends in food science & technology, 7(7), 219-226.
• Burney, P., Potts, J., Kummeling, I., Mills, E., Clausen, M., Dubakiene, R., Barreales, L., Fernandez-Perez, C., Fernandez-Rivas, M., Le, T. M., Knulst, A.C., Kowalski, M.L., Lidholm, J., Ballmer- Weber, B. K., Braun-Fahlander, C., Mustakov, T., Kralimarkova, T., Popov, T., Sakellariou, A., Papadopoulos, N.G. et al (2014). The prevalence and distribution of food sensitization in European adults. Allergy, 69(3), 365-371.
• Cianferoni, A., & Spergel, J. M. (2009). Food allergy: review, classification and diagnosis. Allergology International, 58(4), 457-466.
• Crevel, R. (2015). Food allergen risk assessment and management. In Handbook of food allergen detection and control (pp. 41-66). Elsevier.
• Crevel, R., & Cochrane, S. (2013). Food Safety Assurance Systems: Management of Allergens in Food Industry. In (pp. 254-261). https://doi.org/10.1016/B978-0-12-378612-8.00364-4
• de Hortaleza, D. (2019). Detection of Egg and Milk Residues on Work Surfaces in School Canteens in the Hortaleza District, Madrid and Their Relevance to Children With Allergy to These Food Groups. J Investig Allergol Clin Immunol, 29(1), 46-83.
• Dzwolak, W. (2017). Assessment of food allergen management in small food facilities. Food control, 73, 323-331. Ekezie, F.-G. C., Cheng, J.-H., & Sun, D.-W. (2018). Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends in food science & technology, 74, 12-25.
• Eller, E., Hansen, T. K., & Bindslev-Jensen, C. (2012). Clinical thresholds to egg, hazelnut, milk and peanut: results from a single-center study using standardized challenges. Annals of Allergy, Asthma & Immunology, 108(5), 332-336. https://doi.org/10.1016/j.anai.2012.03.010
• European Union (27 November 2007). Commission Directive 2007/68/EC Of 27 November 2007 Amending Annex Iııa To Directive 2000/13/EC of the European Parliament and of the Council as regards certain food ingredients. Official Journal of the European Union, 310/11. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32007L0068
• Farage, P., de Medeiros Nóbrega, Y. K., Pratesi, R., Gandolfi, L., Assunção, P., & Zandonadi, R. P. (2017). Gluten contamination in gluten-free bakery products: A risk for coeliac disease patients. Public health nutrition, 20(3), 413-416.
• Farage, P., Puppin Zandonadi, R., Cortez Ginani, V., Gandolfi, L., Pratesi, R., & de Medeiros Nóbrega, Y. (2017). Content validation and semantic evaluation of a check-list elaborated for the prevention of gluten cross-contamination in food services. Nutrients, 9(1), 36.
• Farage, P., & Zandonadi, R. (2014). The gluten-free diet: difficulties celiac disease patients have to face daily. Austin Journal of Nutrition and Food Sciences, 2(5), 1027.
• Fedorova, O. S., Ogorodova, L. M., Fedotova, M. M., & Evdokimova, T. A. (2014). [The prevalence of food allergy to peanut and hazelnut in children in Tomsk Region]. Voprosy Pitaniia, 83(1), 48-54.
• Fernández-Rivas, M., & Asero, R. (2014). Which Foods Cause Food Allergy and How Is Food Allergy Treated? In Risk Management for Food Allergy (pp. 25-43). Elsevier.
• Food and Argiruculture Organization/World Health Organization (28 June-3 July 1999). Report of the twenty-thırd sessıon of the codex alımentarıus commıssıon. https://www.fao.org/3/x2630e/X2630E01.htm
• Furlong, T. J., DeSimonea, J., & Sicherer, S. H. (2001). Peanut and tree nut allergic reactions in restaurants and other food establishments. Journal of Allergy and Clinical Immunology, 108(5), 867-870.
• Gabet, S., Just, J., Couderc, R., Seta, N., & Momas, I. (2016). Allergic sensitisation in early childhood: Patterns and related factors in PARIS birth cohort. International journal of hygiene and environmental health, 219 8, 792-800.
• Galan-Malo, P., López, M., Ortiz, J.-C., Pérez, M. D., Sánchez, L., Razquin, P., & Mata, L. (2017). Detection of egg and milk residues on working surfaces by ELISA and lateral flow immunoassay tests. Food control, 74, 45-53.
• Garino, C., Zuidmeer, L., Marsh, J., Lovegrove, A., Morati, M., Versteeg, S., Schilte, P., Shewry, P., Arlorio, M., van Ree, R. (2010). Isolation, cloning, and characterization of the 2S albumin: a new allergen from hazelnut. Molecular nutrition & food research, 54(9), 1257-1265.
• Grabenhenrich, L. B., Dölle, S., Moneret-Vautrin, A., Köhli, A., Lange, L., Spindler, T., Ruëff, F., Nemat, K., Maris, I., Roumpedaki, E., Scherer, K., Ott, K., Reese, T., Mustakov, T., Lang, R., Fernandez- Rivas, M., Kowalski, M.L., Bilo, M. B., Hourihane, J.O.B., Worm, M. et al. (2016). Anaphylaxis in children and adolescents: The European Anaphylaxis Registry. Journal of Allergy Clinical Immunology: Globall, 137(4), 1128-1137.e1121. https://doi.org/10.1016/j.jaci.2015.11.015
• Group, T. W. (2008). Approaches to establish thresholds for major food allergens and for gluten in food. Journal of food protection, 71(5), 1043-1088.
• Hampl, R., & Stárka, L. (2020). Endocrine disruptors and gut microbiome interactions. Physiol Res, 69(Suppl 2), S211-s223. https://doi.org/10.33549/physiolres.934513
• Hefle, S. L. (2001). Hidden food allergens. Current opinion in allergy and clinical immunology, 1(3), 269-271. Huggett, A. C., & Hischenhuber, C. (1998). Food manufacturing initiatives to protect the allergic consumer. Allergy, 53(46 Suppl), 89-92. https://doi.org/10.1111/j.1398-9995.1998.tb04972.x
• Iniesto, E., Jiménez, A., Prieto, N., Cabanillas, B., Burbano, C., Pedrosa, M. M., Rodriguez, J., Muzquiz, M., Crespo, J.F., Cuadrado, C., Linacero, R. (2013). Real Time PCR to detect hazelnut allergen coding sequences in processed foods. Food chemistry, 138(2-3), 1976-1981.
• Jackson, L. S., Al-Taher, F. M., Moorman, M., Devries, J. W., Tippett, R., Swanson, K. M., Fu, T.J., Salter, R., Dunaif, G., Estes, S., Albillos, S., Gendel, S. M. (2008). Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations. Journal of food protection, 71(2), 445-458.
• Law, P. (2004). Food Allergen Labeling and Consumer Protection Act of 2004., 108–282.
• Loh, W., & Tang, M. (2018). The epidemiology of food allergy in the global context. International journal of environmental research and public health, 15(9), 2043.
• McWilliam, V., Koplin, J., Lodge, C., Tang, M., Dharmage, S., & Allen, K. (2015). The prevalence of tree nut allergy: a systematic review. Current allergy and asthma reports, 15(9), 54.
• Milerová, J., Cerovská, J., Zamrazil, V., Bílek, R., Lapcík, O., & Hampl, R. (2006). Actual levels of soy phytoestrogens in children correlate with thyroid laboratory parameters. Clin Chem Lab Med, 44(2), 171-174. https://doi.org/10.1515/cclm.2006.031
• Ortiz, J. C., Galan-Malo, P., Garcia-Galvez, M., Mateos, A., Ortiz-Ramos, M., Razquin, P., & Mata, L. (2018). Survey on the occurrence of allergens on food-contact surfaces from school canteen kitchens. Food control, 84, 449-454.
• Pastorello, E. A., Vieths, S., Pravettoni, V., Farioli, L., Trambaioli, C., Fortunato, D., Lüttkopf, D., Calamari, M., Ansaloni, R., Scibilia, J., Ballmer- Weber, B. K., Poulsen, L. K., Wütrich, B., Hansen, K. S., Robino, A.M., Ortolani, C., Conti, A. (2002). Identification of hazelnut major allergens in sensitive patients with positive double-blind, placebo-controlled food challenge results. Journal of Allergy and Clinical Immunology, 109(3), 563-570.
• Pele, M., Brohée, M., Anklam, E., & Hengel, A. J. V. (2007). Peanut and hazelnut traces in cookies and chocolates: relationship between analytical results and declaration of food allergens on product labels. Food additives and contaminants, 24(12), 1334-1344.
• Perry, T. T., Conover-Walker, M. K., Pomés, A., Chapman, M. D., & Wood, R. A. (2004). Distribution of peanut allergen in the environment. Journal of Allergy and Clinical Immunology, 113(5), 973-976.
• Poms, R., Klein, C., & Anklam, E. (2004). Methods for allergen analysis in food: a review. Food additives and contaminants, 21(1), 1-31.
• Roeder, M., Baltruweit, I., Gruyters, H., Ibach, A., Muecke, I., Matissek, R., Vieths, S., Holzhauser, T. (2010). Allergen sanitation in the food industry: a systematic industrial scale approach to reduce hazelnut cross-contamination of cookies. Journal of food protection, 73(9), 1671-1679.
• Roeder, M., Ibach, A., Baltruweit, I., Gruyters, H., Janise, A., Suwelack, C., Matissek, R., Vieths, S., Holzhauser, T. (2008). Pilot plant investigations on cleaning efficiencies to reduce hazelnut cross-contamination in industrial manufacture of cookies. Journal of food protection, 71(11), 2263-2271.
• Röder, M., Vieths, S., & Holzhauser, T. (2009). Commercial lateral flow devices for rapid detection of peanut (Arachis hypogaea) and hazelnut (Corylus avellana) cross-contamination in the industrial production of cookies. Analytical and bioanalytical chemistry, 395(1), 103-109.
• Sampath, V., Abrams, E. M., Adlou, B., Akdis, C., Akdis, M., Brough, H. A., Chan, S., Chatchatee, P., Chinthrajah, S., Cocco, R. R., Deschildre, A., Eigenmann, P., Galvan, C., Gupta, R., Hossny, E., Koplin, J. J., Lack, G., Levin, M., Shek, L.P., Renz, H. et. al. (2021). Food allergy across the globe. Journal of Allergy Clinical Immunology: Global, 148(6), 1347-1364.
• Sampson, H. A. (2005). Food allergy – accurately identifying clinical reactivity. Allergy, 60(s79), 19-24. https://doi.org/https://doi.org/10.1111/j.1398-9995.2005.00853.x
• Soon, J. M. (2018). Food allergen labelling:“May contain” evidence from Malaysia. Food research international, 108, 455-464.
• Spanjersberg, M., Kruizinga, A., Rennen, M., & Houben, G. (2007). Risk assessment and food allergy: the probabilistic model applied to allergens. Food and chemical toxicology, 45(1), 49-54.
• Taylor, S. L., & Baumert, J. L. (2010). Cross-contamination of foods and implications for food allergic patients. Current allergy and asthma reports, 10(4), 265-270.
• Taylor, S. L., Gendel, S. M., Houben, G. F., & Julien*, E. (2009). The key events dose-response framework: a foundation for examining variability in elicitation thresholds for food allergens. Critical reviews in food science and nutrition, 49(8), 729-739.
• Taylor, S. L., Hefle, S. L., Bindslev-Jensen, C., Bock, S. A., Burks, A. W., Jr., Christie, L., Hill, D.J., Host, A., Hourihane, J. O. B., Lack, G., Metcalfe, D. D., Moneret- Vautrin, D. A., Vadas, P. A., Rance, F., Skrypec, D. J., Trautman, T. A., Yman, I. M., Zeiger, R. S. (2002). Factors affecting the determination of threshold doses for allergenic foods: how much is too much? Journal of Allergy Clinical Immunology: Global, 109(1), 24-30. https://doi.org/10.1067/mai.2002.120564
• Taylor, S. L., Moneret-Vautrin, D., Crevel, R. W., Sheffield, D., Morisset, M., Dumont, P., Remington, B.C., Baumert, J. L. (2010). Threshold dose for peanut: risk characterization based upon diagnostic oral challenge of a series of 286 peanut-allergic individuals. Food and chemical toxicology, 48(3), 814-819.
• Thompson, T., Kane, R. R., & Hager, M. H. (2006). Food allergen labeling and consumer protection act of 2004 in effect. Journal of the Academy of Nutrition and Dietetics, 106(11), 1742-1744.
• Wensing, M., Koppelman, S. J., Penninks, A. H., Bruijnzeel-Koomen, C. A., & Knulst, A. C. (2001). Hidden hazelnut is a threat to allergic patients. Allergy, 56(2), 191-192. https://doi.org/10.1034/j.1398-9995.2001.056002191.x
• Wensing, M., Penninks, A., Hefle, S., Akkerdaas, J., Van Ree, R., Koppelman, S., Bruijnzeel- Koomen, C. A. F. M., Knulst, A. (2002). The range of minimum provoking doses in hazelnut‐allergic patients as determined by double‐blind, placebo‐controlled food challenges. Clinical & Experimental Allergy, 32(12), 1757-1762.
• Yilmaz, İ., & Akay, E. (2020). Yeni Etiketleme Yönetmeliğine Göre Alerjen Gıdalar ve Sağlık Etkileri [Allergenic Foods and Their Influence on Health According to New Labelling Regulation]. İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi(12), 443-459. https://doi.org/10.38079/igusabder.741538
• Zukiewicz-Sobczak, W. A., Wróblewska, P., Adamczuk, P., & Kopczyński, P. (2013). Causes, symptoms and prevention of food allergy. Postepy Dermatologii Allergologii, 30(2), 113-116. https://doi.org/10.5114/pdia.2013.34162