Food allergies are immune-mediated food hypersensitivity. While food allergies may affect a relatively small portion of the population, an allergic reaction can be severe or potentially fatal.

Allergens are an ongoing food safety concern for consumers suffering from food allergies. The Codex Alimentarius Commission Committee on Food Labelling has listed the foods and ingredients that cause the most severe reactions and most cases of food hypersensitivity. The same thing is also regulated in Indonesia with Peraturan BPOM No. 27:2017 concerning the Registration of Processed Food.

The following foods and ingredients are known to cause hypersensitivity and shall always be declared:

  • Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
  • Crustacea and products of these;
  • Eggs and egg products;
  • Fish and fish products;
  • Peanuts, soybeans and products of these;
  • Milk and milk products (lactose included);
  • Tree nuts and nut products; and
  • Sulphite in concentrations of 10 mg/kg or more.

 

How SIG can help

SIG can provide a service to help you to abide by environmental standards and the inspection of food safety and keep consumers safe.

 

Allergen

  • Soy Allergen
  • Egg Allergen
  • Milk Allergen
  • Fish Allergen
  • Gluten Allergen
  • Sesame Allergen
  • Sulfite
  • Histamine
  • Swab Allergen

 

Method of analysis

Instrument Laboratory 2

Detection methods for all relevant food allergens, we offer a qualitative test method using an allergen specific test kit and quantitatively using ELISA, specifically for histamine we offer a test using HPLC and for sulfites, we using a spectrophotometer

Library of Knowledge

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