Journal of Food Processing & Technology

Strategies for Allergenic Food Ingredients in Food Manufacturing and Processing

Adeyemi Fagbemi^* Department of Food Processing, Federal University, Santa Maria, Brazil
^*Correspondence: Adeyemi Fagbemi, Department of Food Processing, Federal University, Santa Maria, Brazil, Email:

Received: 02-Mar-2023, Manuscript No. JFPT-23-20487; Editor assigned: 06-Mar-2023, Pre QC No. JFPT-23-20487 (PQ); Reviewed: 20-Mar-2023, QC No. JFPT-23-20487; Revised: 27-Mar-2023, Manuscript No. JFPT-23-20487 (R); Published: 03-Apr-2023, DOI: 10.35248/2157-7110.23.14.992

Description

In order to satisfy customer demand for variety and convenience while adapting to the fast-paced modern lifestyle, processed pre-packaged food products have a visible growth in commercialization. The production of popular foods has undergone numerous changes, including a greater reliance on machinery to speed up processing, extend shelf life, and create superior textural qualities. However, all of these developments have also added a large number of new ingredients to the industrial recipes used to make pre-packaged foods even now. All through early stages of production, new components or aids to processing are utilised to improve the machinability of goods (e.g., glycerine in cookies). As an example, adding soybean flour to sausages improves the finished product's texture, while other new additives lengthen their shelf lives (e.g., sulphites in dried fruits). Several of the novel compounds used in these intricate industrial compositions are well-known food allergies.

Factors for allergen risk management in the technological and technological fields

Primary food processing includes agricultural processes including harvesting, killing, cleaning, sorting, and grading as well as the first conversion of plant and animal organisms into food. At this point, proper allergy risk minimization begins. Only terminated packaged items are now subjected to testing, and the only proactive measures taken to safeguard consumers are food recalls. A food recall is a response that comes too late and is unable to stop serious allergy reactions for some highly sensitive people. For example, some people who are allergic to fish have extremely specific sensitivities to certain fish species but may be tolerant of other fish species, opening up the possibility of enhancing the diet. An accidental exposure risk for such allergic consumers exists when fish species are misidentified and then mislabeled. When fish are raised and collected in an aquaculture business, misidentification hazards are less of an issue. Using molecular biology methods, it was discovered that up to 82% of smoked fish products and 25% of cod and haddock goods in Ireland were mislabeled. Similar to how 75% of fish marketed in the USA under the legal common name for Lutjanus campechanus, red snapper, established by the USA food and drug administration, are really of a different species.

Agriculture occurs with its share of difficulties; non-allergenic crops contaminated with allergenic crops pose a serious threat to allergic consumers, similar to the historical contamination of wheat by the poisonous purple cockle Agrostemma githago, a weed plant whose seeds were carried over to the following planting season, perpetuating or even exacerbating the issue. Due to the resemblance of the grain kernels, some contaminations of grains such as soybean contamination of maize or wheat in oats are particularly challenging to identify. Good Agricultural Practice (GAP) reduces a large portion of the danger of cross-contact for plant foods, although extra precautions might be implemented to safeguard allergic customers.

GAP is a set of practises, including record keeping, that are similar to the more well-known Good Manufacturing Practice (GMP) and are intended to achieve a specific goal, primarily the preservation of quality, but can also be expanded to include food security, food safety, sustainability, and ecology. The agricultural practises utilised in the production of seeds and food (e.g., cereals, oilseeds, and pulses). At any moment throughout this process, there may be cross-contact with other plant species. Seeds can be stored for the next season and replanted after basic processing, which involves general washing and sorting, or they can be heated to inhibit enzymatic activity that could change the taste before being transported for additional processing.