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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Food Allergens and Food Safety: A Global Perspective with Respect to Codex Alimentarius
Author(s)
Shastry Shravani
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DOI:10.17265/2159-5828/2012.08.001
Affiliation(s)
Department of Food science and Agricultural Chemistry, McGill University, Montreal, Quebec H9X3V9, Canada
ABSTRACT
Over the last two decades, food allergens are
being recognized as one of the food hazards. This serious food safety issue is being
addressed in different countries not only in terms of their biological and
clinical characteristics, but also in terms of various standards of allergen
management in food industries. This abnormal immune response caused by food
allergens affects the quality of life especially in children and influences their overall health
and retards normal growth, along with they suffer from ailments like eating
disorders, depression, sometimes even death which is the most adverse impact of
food allergy. Every country has their own set of guidelines to deal with the food
allergens especially developed countries,
food allergen guidelines is not well documented in
developing countries. FAO/WHO is providing assistance to developing countries
in strengthening their food safety guidelines.
The Codex Alimentarius was formulated by the two
organizations FAO/WHO in the year 1960; it is a collection of food standards in a integrated,
codified style, together with associated material such as codes of hygiene and
good manufacturing practices that should be followed by industries during
various production stages of a food item. In both developed and developing
nations, the Food Chemical
Codex or the Codex Alimentarius aims to protect public health and implement
fair trade practises for the trading of food items.
KEYWORDS
Food allergens, Codex alimentarius, food safety, FAO, WHO
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