Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion

Sammanfattning: 15 % of the Swedish population suffers from food allergy. Low doses of an allergenic substance may cause serious consequences. Therefore, it is mandatory by law for all food producing companies in Sweden to produce allergenic safe food. Unsatisfactorily handling of allergenic substances in the different steps of food production may cause allergenic cross contamination. Sound prerequisites are of major importance in this context. Prerequisites can be identified as the preventive efforts that a company undertakes in order to be able to guarantee safe food. HACCP plays a central part in this work; a tool that aims to securing hygienic and safe food. One part of the work with HACCP is risk analysis, in order to detect and evaluate potential risks. Allergenic validation and verification of food and cleanliness requires recognised analysis methods such ELISA. This is a quantitative method that detects allergenic substances by demonstrating presence of protein. Raw material in powder form dusts in dry conditions and due to its water-soluble ability can easily be homogenized, which makes the powder a potential risk for scattering of allergic particle in food. Allergens are classified as high risk, so they can cause an allergic reaction already at low levels (Livsmedelföretagen, 2009). The Company’s policy states that all risks relating to allergenic substances always shall be assessed with the highest degree of seriousness. This reports aims to answer the question if allergenic safety can be guaranteed through allergenic mapping of handling processes. This report demonstrate that mapping of food production can provide high allergen safety through fulfilment of basic conditions, requirements and laws.