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Top 10 Links

Picture from Colourbox. Throughout the website you can find links to more information related to the specific area you are reading about. In this section we have made a collection and description of the 10 most important links where you can find additional information.

Organisation Title of material and availability

Institute of Food Research (IFR), UK

The InformAll Database. Available at:foodallergens.ifr.ac.uk

The InformAll Database (which is being developed with funding from the European Union) at the moment contains information about 84 foods that have been reported to cause allergy. The database has summaries about each food suitable for a wide readership. In addition it contains a more technical part with a section on the clinical characteristics of the allergy (such as symptoms, and diagnosis) and a section on biochemical information about the allergens (e.g. allergen stability towards different processes).

Food Safety Centre Allergen Bureau, Australia

Allergen Bureau. Webpages available at: www.allergenbureau.net

The Allergen Bureau represents a centralized collection of information about food allergens relevant for the food industry in Australia and New Zealand.

Food Standards Agency (FSA), UK

Allergy and intolerance. Webpages available at: www.food.gov.uk/safereating/allergyintol

This website gives information on the Food Standards Agency's work on food allergy and intolerance, including research, labelling, advice to caterers and guidance notes.

U.S. Food and Drug Administration (USFDA)

The U.S. labelling legislation, guidelines and reports. Available at: www.fda.gov/Food/LabelingNutrition...

The USFDA has a webpage with information for the food industry and food allergen inspectors.
“Guidance for Industry: Questions and Answers Regarding Food Allergens…” is guidance for the industry to the food allergen labelling law.
Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food” is a 80-page report which gives an overview of food allergy and celiac disease with a focus on approaches that could be used to establish thresholds for food allergens.

Canadian Food Inspection Agency

Allergen check list for food suppliers and manufacturers. Available at:

The Canadian Food Inspection Agency has a webpage with information for the industry as well as consumers. “Tool for managing allergen risk in food products” is an allergen check list that food suppliers and manufacturers can use to manage allergen risk. 

European Food safety Authority (EFSA)

“Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes”, February 2004. Available at: www.efsa.europa.eu/EFSA/...

This comprehensive 197-page report contains general chapters on clinical symptoms, epidemiology, influence of various factors in the distribution of food allergies, considerations on the structure of food allergens, analytical methods for allergen detection, possible effects of processing on allergenicity of foods, and threshold doses. For each of the foods or food ingredients that have to be labelled according to the EU legislation (cereals containing gluten, crustaceans, fish, eggs, peanuts, soy, milk, nuts, celery, mustard, sesame, and sulphites) the report describes background, frequency, clinical features, identified allergens, detection of allergens, cross-reactivities, possible effects of food processing on allergenicity and derived products, and threshold doses.

Institute of Food Science & Technology (IFST)

“Food Allergy”. Written (web pages), February 2009. Download PDF at: www.ifst.org/document.aspx?id=119

This 21-page paper gives a comprehensive overview over the nature and cause of food allergies including information about the major food allergens. It outlines recent changes in legislation (with a focus on Europe) and emphasises the measures that manufacturers should take to minimise the problems including carrying out a HACCP-style analysis to prevent allergen contamination, and training of all personal. The paper also contains a chapter on precautionary labelling, a chapter on measuring allergens in food (including information about thresholds, and a chapter on allergenic potential of novel foods.

Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), Canada

“The HACCP Advantage – Program Manual”, 2005. Available at: www.omafra.gov.on.ca/...
Guidebook (176 pages) available at: /www.omafra.gov.on.ca/...

This 124-page manual (and the accompanying guidebook) was designed by OMAFRA to be a practical, cost-effective and preventative food safety system for all non-federally registered food processing facilities, regardless of size, commodity or volume processed. Allergens (especially contamination with allergens) are mentioned throughout the manual. One of the program standards (02.6) deals specifically with allergen control.

The Food Allergy Research & Resource Program (FARRP)

Webpages available at: www.farrp.org/

FARRP - headquartered at the University of Nebraska - is an organisation that develops assays to detect allergenic food residues and offers allergen residue analysis. FARRP also designs and coordinates clinical studies to determine threshold doses for allergenic foods and assesses the allergenicity of food ingredients. FARRP offers consultation and training to help the food industry reduce allergen risk.

European Commission

Food Safety in Europe. Available at: ec.europa.eu/food/food/index_en.htm

The Food Safety in Europe website contain links to European food safety regulations including the general food law and the labelling regulation.