Allergen cleaning

Context

The European Academy of Allergy and Clinical Immunology (EAACI) has identified more than 120 foods as allergenic. Among them, 14 allergenic substances or ingredients have been identified as the most common, for which it is important to control the risks of contamination, and which are subject to mandatory labelling. This is particularly the case for fish, crustaceans, mollusks and products made from them. Allergen removal through cleaning of shared equipment or processing lines has been identified as one of the difficult points to analyze for effective allergen control.

Objective

Determining the effectiveness of cleaning / disinfection methods currently encountered in the aquatic products sector (fish and shellfish processing plants, cutting, freezing...) with regard to fish and shellfish allergens.

They funded the project

About the project

The study focuses on two main areas: (i) determining the impact of oxidizing chemical molecules (cleaning agents) on allergenic molecules and their allergenicity, (ii) evaluating the effectiveness of cleaning and disinfection procedures for the elimination of allergens on the surfaces of processing workshops.

40 000 € OVERALL BUDGET
2019 LABELLING YEAR

The project partners

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