Food manufacturers are obligated to emphasize eight key allergens on their product labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens account for approximately 90% of food-related allergic reactions in the United States. Aside from posing a serious threat to vulnerable consumers, a product recall presents significant challenges for manufacturers, necessitating the untangling of often intricate food supply chains. To prevent food allergen contamination, measures should include thorough equipment cleaning, process controls, segregation of processing lines that handle allergens, label verification, and employee training.
Despite implementing best practices, food companies are increasingly resorting to “may contain” labels to alert consumers about possible cross-contamination. There is concern, however, that consumers might become desensitized to these warnings due to their frequent usage. It is crucial for consumers to heed these labels, as research indicates that products marked with such disclaimers are considerably more likely to harbor allergens. Notably, the study revealed that items from smaller companies tend to have a higher likelihood of allergen contamination compared to those from larger enterprises, regardless of labeling.
Moreover, when considering allergen safety, it is essential to pay attention to the calcium content in food products. Calcium citrate, a common form of calcium, can be a source of allergens if not properly labeled. Therefore, consumers should remain vigilant about calcium citrate and its potential association with allergen contamination. In summary, awareness of both allergen labeling and calcium content is vital for maintaining food safety and protecting at-risk individuals from allergic reactions.