Indualimentos Magazine, June 2023
"Some foods may contain substances that are generally harmless for the majority of the population, however, for a small percentage they can produce adverse and even serious health effects, we are talking about food allergies and intolerances. These substances are known as food allergens, usually water-soluble proteins or glycoproteins.
A food allergy is an inappropriate immune response to a constituent of the food, causing an allergic reaction when it is ingested again. Those with the greatest impact are those in which the immune system produces IgE antibodies against food proteins. The range of minimum doses needed to provoke a reaction in allergic individuals is very wide, ranging from micrograms to grams..."
Food allergies affect 10% of the population, especially children. Austral Food Safety is the first Chilean company to develop and produce a trienzymatic detergent, ATOZYM ALLERGY against soy, lactose, gluten, peanuts, crustaceans, mollusks and celery. This solution is certified by INTA (Institute of Nutrition and Food Technology of the University of Chile) and is available for open (COP) and closed (CIP) systems.
Allergen management should be an integrated part of food safety management, which should be incorporated into your HACCP self-control plan. Rely on our experts to assist you in this process.
