Experts call for enhancing food-labeling regulations

Speaking during the second day of the 4th Dubai International Food Safety Conference, which concludes today (Thursday, 26 Feb) at the Dubai International Convention and Exhibition Centre, they said this step is necessary to familiarize the consumers with the food allergens, its effect on them, symptoms of food allergy and the allergen management plan.

Dr. Steven W. Rizk, Director of Scientific and Regulatory Affairs, Mars USA, said the majority of children have milk and/or egg allergies, and would tend to outgrow these allergies by the time they are eight years old.

"Over the past 20 years, there has been an apparent increase in prevalence and severity of food allergies. Evidence suggests that true food allergy affects about 2 to 4 per cent adults and 6 to 8 per cent children in most markets. These food allergic reactions can take on a number of symptoms ranging from mild hives to severe anaphylactic shock or even death," he said, presenting a paper on "Allergen Management: An International Industry Perspective."

He noted that prevalence of food allergy depends on genetic factors, age, dietary habits, environment, etc. and experts agree that allergies in developed countries are becoming more common, including food allergy.

"Peanut allergy in children has doubled in the past 10 years. Up to six per cent of preschool children have a food allergy. Many outgrow this, but not allergy to peanut. Most food allergy fatalities occur in teens or young adults who also have asthma and peanuts or tree nuts are involved in most cases,"

he said.

Rizk noted that avoidance of the food is key to prevent allergic reactions. However, total exclusion of food allergens from one's diet is difficult especially milk, eggs, wheat and peanuts. As food allergic consumers depend entirely on the food preparer or the food label for accurate information, there is a need to enhance have allergen advisory or precautionary labeling so as to help them avoid eating products that may cause allergies. The food industry should have an allergen management programme in place for each manufacturing facility, he said.

The second day of the conference, which is being held under the banner: "Food Safety in Light of Food Security" discussed various issues like emerging food contaminants, food safety risk management, and compliance and enforcement issues.

Steve Hathaway, Director of the New Zealand Food Safety Authority, presented a paper on "Using Risk Based Approach for Regulatory Decisions, and Dr.John Gilbert spoke about emerging food contaminants.

A symposium on "Building Capacity to Enhance Food Safety in the Middle East," which was chaired by Dr. Aisha Abushelaibi from the UAE University, was attended by Prof. Ewen Todd, Professor at Michigan University, USA, Mr. Atef Idriss, President of the Middle East North Africa Food Safety Associates (MEFOSA) Lebanon, Dr. Zeina Kassaify, Assistant Professor, Food Microbiology, American University of Beirut, and Dr. Amir H Mokhtari, Research Environmental Specialist, RTI International USA.