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Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in Canada

Food Science and Technology

Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in Canada

E. Manny, S. L. Vieille, et al.

This study reveals the presence of peanut and hazelnut allergens in Canadian food with precautionary allergen labeling. Conducted by Emilie Manny and colleagues, it highlights critical findings on allergen contamination levels, especially in chocolate products, emphasizing the need for better manufacturing practices.

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Playback language: English
Abstract
This study investigated the occurrence of peanut and hazelnut allergens in Canadian foodstuffs with precautionary allergen labeling (PAL). ELISA methods were used to analyze 871 peanut samples and 863 hazelnut samples. Peanuts were detected in 4% of samples (0.6-28.1 ppm), and hazelnuts in 9% (0.4-2167 ppm). Chocolate products were most frequently impacted. The findings highlight the need for improved manufacturing practices and the development of allergen action levels to optimize PAL use and minimize unnecessary labeling.
Publisher
npj Science of Food
Published On
May 11, 2021
Authors
Emilie Manny, Sébastien La Vieille, Virginie Barrere, Jérémie Théolier, Samuel Benrejeb Godefroy
Tags
peanut allergens
hazelnut allergens
food safety
allergen labeling
ELISA methods
manufacturing practices
Canada

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