Vol. 525 No. 2
412 Mr. Stanton asked the Minister for Health and Children his views on the way in which major serious allergens should be dealt with in the food manufacturing process; if he will list the foods that cause serious allergic reactions; and if he will make a statement on the matter. [24836/00]
There is a range of substances used in the food manufacturing process. There are strict controls on the utilisation of additives, colourings, flavourings and preservatives in this process. Different people may be sensitive to foods which are in everyday use, for example, flour, nuts, mushrooms and seafood.
A food allergy is an immune response to a food, or a substance in a food, present either naturally, by contamination or by processing, cooking or digestion. Allergic reaction symptoms range from a short-lived discomfort to anaphylactic shock and, in some cases, death. In Ireland it has been estimated that the prevalence of allergies in the population is 3% – National Infant Feeding Policy, Food Safety Authority of Ireland, 1999. Most adverse reactions to foods are not allergies but some other type of food sensitivity such as food intolerance or food idiosyncrasy.
Over 170 foods have been documented in the scientific literature as causing allergic reactions. The known major serious allergens – MSAs – that can be dealt with effectively are milk, eggs, soy, wheat, peanuts, shellfish, fruits, tree nuts, sesame seeds, sunflower seeds, cottonseeds – meal, not oil – poppy seeds, molluscs, beans other than green beans, peas and lentils. Additionally, unrefined peanut oil, tartrazine, sulphites and latex should also be considered MSAs.
Food manufacturers should take all precautions to deal effectively with avoidable MSAs and issue warnings on labels where the presence of any MSA is unavoidable. All precautions should be taken to prevent the presence of allergens where possible and the "may contain allergen name" label should only then be used where contamination is unavoidable.
Dealing effectively with avoidable MSAs requires a comprehensive and effective hazard analysis and critical control point system – HACCP. The Hygiene of Foodstuffs Regulations – S.I. No. 165 of 2000 – requires manufacturers to identify the critical steps in their processes that ensure food safety by applying the principles of HACCP.
