TAKING CONTROL

摘要

The food industry has long strived to control allergens using identification, prevention and control. However, headlines highlighting the dangers of food allergens brought to light during the Epi Pen price-gouging scandal could further intensify the need for allergen transparency within the industry. Undeclared allergens remain one of the main causes of product recalls for meat and poultry processors. In response, members of the industry continue to refine how to replicate the standardized success of pathogen control with similar guidelines for the control of allergens. The "Guidance for Allergen Control in Meat Establishments," created in May 2015 and updated in December 2015, is one of the latest efforts to make allergen control safe and effective. The guidance was a joint effort between Colorado State Univ., Fort Collins, and the Center for Meat Safety & Quality in conjunction with the North American Meat Institute (NAMI).