Check your pipes

摘要

Natural rubber latex, commonly used in hose assemblies, has played an essential role in liquid food processing for many years. It is widely recognised for its extreme flexibility and resilience to repeated sterilisation, but little is known of the hazard it can pose as an allergen when exposed to food products. Recent research funded by the UK Food Standard Agency implies a serious need for food manufacturers to avoid risks by identifying latex in their products. There is evidence relating to allergic reactions to latex, such as localised skin rashes, anaphylactic shock and even fatalities. Indeed, a recent study revealed that the amount of latex in just one unnamed chocolate biscuit was 20 times the level that instigates reactions. There is, however, not enough evidence to confirm exactly how this kind of contamination is taking place.