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Allergens - labeling and control for food safety

Food must be properly labeled.

Allergens are factors that cause a reaction of the immune system and the appearance of an allergic reaction or food intolerance. They stimulate the body to produce specific IgE antibodies or cells that react specifically to a particular allergen. IgE antibodies are specific to a certain allergen, they are only found in allergic people and therefore, using skin tests, it is possible to detect allergies to a certain allergen.

Symptoms of food allergy

A food allergy is an adverse reaction to foods that have an immune mechanism. Eating disorders, atopic dermatitis, allergic rhinitis and conjunctivitis, but also a life-threatening asthma attack or even anaphylactic shock - these are the results of a food allergy. Lack of correct information on food allergens can have serious consequences, so it is important to know about their presence in food.

Allergens and the incidence of food allergies

The frequency of consumption of a product in a certain geographical region and the age of the person consuming the product determine the presence of food allergies. Babies and children are more likely to suffer from this problem. However, this does not mean that adults are exempt. As reported by the International Network of Food Safety Authorities (INFOSAN), the incidence of food allergies is estimated at about 1-3% in adults and 4-6% in children. More than 70 different foods have been reported to cause allergies. The foods that trigger the most severe reactions and most cases of food allergies include cereals that contain gluten, eggs, peanuts, soy and milk.

How can the risk be avoided?

The only way to avoid allergic symptoms for people with allergies is to avoid eating foods that contain a product that causes an allergic reaction. Raising public awareness of the presence of allergens in food is the first step in eliminating the risk, so it is recommended to declare these foods and their ingredients on the label of food placed on the market.

Our contribution to food safety

WESSLING Romania performs allergen tests in accordance with the guidelines contained in Regulation (EU) no. Regulation (EC) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. We offer accredited food tests for gluten, sulfite (sulfur dioxide), milk protein, eggs, peanuts, nuts, cashews, peanuts and almonds, soy, lupine, sesame and mustard, as well as checking food labels, ie evaluating their labeling. with regard to the requirements of the above Regulation. We encourage you to contact us and familiarize yourself with the details of our offer.

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