Theory and practical considerations in the implementation of a corss contact allergen control program in the confectionery industry in Argentina

. GIOINO ME, RIVERO V, ICELY P, BURIN L

MUNICH.ALEMANIA

Congreso; 2. XXIII EAACI, World Allergy Congress; 2005

Adverse reactions to foods are a particular problem for infants and young children They can develop into a wide spectrum of clinical reactions, including coetaneous, gastrointestinal and respiratory symptoms, as well as systemic anaphylactic symptoms. Immunologically, food protein allergy is defined as an IgE-mediated reaction 1. There are over 220 foods known to cause allergic reactions with 8 of them defined by the FAO to be the major food allergens, being peanut a member of this smaller class. Peanut allergy is one of the most common and severe IgE-mediated reactions in food because of its severity and lifelong persistence2. The reactions to peanut allergen can range from a mild itching to death. The occurrence and severity of peanut allergy varies between countries and depends on both the exposure and the way peanuts are consumed. Industrial processing is known to influence the allergenicity of peanut proteins by controversial ways, depending on its treatment: either enhancing or decreasing it. 2 Inadvertent exposure to peanut allergens, as a result of cross contact - peanut contamination in food processing lines, is a major risk for patients with peanut allergy. Therefore, it is essential to avoid cross - contact during production of a food, where peanuts are not as an advisory statement in the label. Good Manufacturing Practices (GMPs) followed by a Hazard Analysis and Critical Control Points (HACCP) study can achieve this goal.  The aim of this study was to develop a Cross Contact Allergen Control Program in a confectionary industry in Argentina