Undeclared allergens and gluten in processed fish and seafood products : April 1, 2021, to January 31, 2022

Abstract

Food allergies can affect people of all ages but are particularly common in children. Food allergens can represent a serious or life threatening health risk for allergic individuals. Additionally, although it is not considered an allergen, undeclared gluten may contribute to chronic health issues for those individuals with celiac disease or gluten sensitivity. Allergens and gluten can be found in food due to their presence in the raw ingredients or they can be accidentally introduced along the food production chain due to cross contamination. Regardless of the source of the allergens, industry must ensure that the food produced is safe for human consumption, either by complying with specific Canadian regulations where applicable or by keeping the levels as low as reasonably possible. The main objective of this survey was to obtain additional information regarding the presence and levels of undeclared allergens and gluten in processed fish and seafood products. Of the 259 samples tested, 20 samples were found to contain undeclared gluten and allergens such as soy, sesame, egg, and milk proteins beta-lactoglobulin (BLG) and casein.All positive samples were forwarded to the CFIA’s Office of Food Safety and Recall (OFSR) to determine if the levels found would pose a health concern to allergic individuals. The extent of the follow-up actions taken by the Agency is based on the level of the contamination and the resulting health concern as determined by a health risk assessment conducted by Health Canada. 3 of the products sampled in this survey were found to represent a health risk, and were recalled.