Analyzing the Prevention of Cross-Contamination and Allergen Control in Agriculture Within the United States

Abstract

Millions of Americans are affected by food-borne allergens, and the number of people with food allergies appears to be increasing from previous years. An allergic reaction occurs when an individual’s immune system mistakes a protein from a food or ingredient as harmful and reacts abnormally. Some allergic reactions are relatively mild, while others can be life-threatening. Since there is no cure for food allergies, consumers and caregivers often rely on food labels to identify and avoid potential allergens. However, cross-contamination, the unwanted incorporation of different allergens, can make avoiding allergens challenging. Cross-contamination occurs due to insufficient cleaning procedures, crossover points during production, improper sequencing on the production line, the reuse of water or oil when cooking foods during processing, and dust and aerosols of allergenic foods. In order to address these issues, potential solutions include more intense and accommodating training programs, regular cleaning of equipment with intentional tools, and strategic separation of foods based on their allergens within vehicles. With research from reliable databases and federal organizations, this review aims to evaluate what factors must be considered when looking at the complex interplay between agricultural practices, food production, and cross-contamination of allergens to ensure food safety. By exploring these components, the United States can further mitigate health risks for individuals with allergies sustainably and equitably.