1
|
de Vargas FM, Cardoso LT, Didoné A, Lima JPM, Venzke JG, de Oliveira VR. Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2024; 21:124. [PMID: 38397615 PMCID: PMC10888188 DOI: 10.3390/ijerph21020124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/18/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024]
Abstract
Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.
Collapse
Affiliation(s)
- Fabiana Magnabosco de Vargas
- Postgraduate Program in Food, Nutrition, and Health (PPGANS), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil;
| | - Louise Thomé Cardoso
- Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil;
| | - Amanda Didoné
- Nutrition Deparment, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil; (A.D.); (J.G.V.)
| | - João P. M. Lima
- Scientific-Pedagogical Unit of Dietetics and Nutrition, Coimbra Health School, Polytechnic University of Coimbra, 3046-854 Coimbra, Portugal;
| | - Janaína Guimarães Venzke
- Nutrition Deparment, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil; (A.D.); (J.G.V.)
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition, and Health (PPGANS), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil;
- Nutrition Deparment, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil; (A.D.); (J.G.V.)
| |
Collapse
|
2
|
A spotlight on analytical prospects in food allergens: From emerging allergens and novel foods to bioplastics and plant-based sustainable food contact materials. Food Chem 2022; 388:132951. [PMID: 35447585 DOI: 10.1016/j.foodchem.2022.132951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 04/06/2022] [Accepted: 04/09/2022] [Indexed: 11/21/2022]
Abstract
The present review throws a spotlight on new and emerging food safety concerns in view of a well-established food allergen risk arising from global socio-economic changes, international trade, circular economy, environmental sustainability, and upcycling. Food culture globalization needs harmonization of regulations, technical specifications, and reference materials towards mutually recognised results. In parallel, routine laboratories require high-throughput reliable analytical strategies, even in-situ testing devices, to test both food products and food contact surfaces for residual allergens. Finally, the currently neglected safety issues associated to possible allergen exposure due to the newly proposed bio- and plant-based sustainable food contact materials require an in-depth investigation.
Collapse
|
3
|
Shin JH, Park TJ, Hyun MS, Park JP. A phage virus-based electrochemical biosensor for highly sensitive detection of ovomucoid. Food Chem 2022; 378:132061. [PMID: 35032803 DOI: 10.1016/j.foodchem.2022.132061] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/03/2022] [Accepted: 01/03/2022] [Indexed: 12/17/2022]
Abstract
Whole peptide-displayed phage particles are promising alternatives to antibodies in sensor development; however, greater control and functionalization of these particles are required. In this study, we aimed to identify and create highly sensitive and selective phage-based electrochemical biosensors for detecting ovomucoid, a known food allergen. Phage display was performed using two different phage libraries (cyclic and linear form of peptides), which displayed affinity peptides capable of binding specifically to ovomucoid. Throughout the biopanning, two phage clones that displayed both peptides (CTDKASSSC and WWQPYSSAPRWL) were selected. After the characterization of their binding affinities, both whole phage particles were covalently attached to a gold electrode using crosslinking chemistry (MUA-EDC/NHS and Sulfo-LC/SPDP); the developed phage sensor was characterized using cyclic voltammetry (CV), square wave voltammetry (SWV), and electrochemical impedance spectroscopy (EIS). The cyclic peptide-displayed phage sensor modified using EDC/NHS chemistry exhibited significantly better binding affinity (Kd = 2.36 ± 0.44 μg/mL) and limit of detection (LOD, 0.12 μg/mL) for ovomucoid than the linear phage sensor, resulting in good reproducibility and recovery, even in an actual egg and white wine samples. This approach may provide an alternative and more efficient way of sensing food allergens with desirable sensitivity, selectivity, and feasibility in food diagnostic applications.
Collapse
Affiliation(s)
- Jae Hwan Shin
- Basic Research Laboratory, Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Tae Jung Park
- Department of Chemistry, Institute of Interdisciplinary Convergence Research, Research Institute of Chem-Bio Diagnostic Technology, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Moon Seop Hyun
- National NanoFab Center (NNFC), 291 Daehangno, Daejeon 34141, Republic of Korea
| | - Jong Pil Park
- Basic Research Laboratory, Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
| |
Collapse
|
4
|
Soon JM, Abdul Wahab IR. Global food recalls and alerts associated with labelling errors and its contributory factors. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
5
|
Sari K, Palupi NS, Giriwono PE. SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.
Collapse
|
6
|
|
7
|
Agüeria DA, Libonatti C, Civit D. Cleaning and disinfection programmes in food establishments: a literature review on verification procedures. J Appl Microbiol 2020; 131:23-35. [PMID: 33300256 DOI: 10.1111/jam.14962] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/27/2020] [Accepted: 12/03/2020] [Indexed: 01/01/2023]
Abstract
In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.
Collapse
Affiliation(s)
- D A Agüeria
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - C Libonatti
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - D Civit
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| |
Collapse
|
8
|
Kosendiak A, Stanikowski P, Domagała D, Gustaw W. Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards. Nutrients 2020; 12:E2829. [PMID: 32947787 PMCID: PMC7551281 DOI: 10.3390/nu12092829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 12/16/2022] Open
Abstract
The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities of external control, a low catering budget for meals, and insufficiently defined recommendations regulating nutrition for prisoners. The aim of the present study was to assess the nutritional value of GFD and regular diet meals served in some Polish prisons and to compare the values to the dietary reference intake (DRI) standards. Using a specialized computer program, 7-day menus of both types of diet provided in 10 prisons were analyzed. The percentage coverage of the DRI was calculated based on the recommendations of the Polish National Food and Nutrition Institute. GFD was characterized by lower average contents of energy and 11 out of 14 essential nutrients, i.e., protein, carbohydrates, dietary fiber, starch, ash, sodium, calcium, iron, zinc, folate, and vitamin B12. The average content of phosphorus, niacin, and riboflavin in the gluten-free diet was higher than that in the regular diet. It was shown that the meals in GFD and the regular diet did not provide the recommended amounts of calcium (38 and 44% DRI, respectively), vitamin D (29 and 30% DRI), vitamin C (86 and 76% DRI), and folate (51 and 56% DRI). In turn, the supply of sodium, phosphorus, copper, and vitamins A and B6 substantially exceeded the recommended levels. The results indicate a need for greater quality control of GFD meals served in catering facilities. It is also necessary to develop legal provisions that will regulate more specifically the nutrition for prisoners in terms of an adequate supply of minerals and vitamins.
Collapse
Affiliation(s)
- Aureliusz Kosendiak
- Study of Physical Education and Sport, Wroclaw Medical University, 51-601 Wroclaw, Poland;
| | - Piotr Stanikowski
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Waldemar Gustaw
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| |
Collapse
|