Gluten labeling in non-packaged food sold in catering businesses: the importance of cross contamination and good manufacturing practices

• Autor(es): Freitas, Marisa ; Seixas, A. ; Costa, N. ; Costa, C.
• Data: 2019
• Identificador Persistente: http://hdl.handle.net/10400.22/18855
• Origem: Repositório Científico do Instituto Politécnico do Porto
• Assunto(s): Food allergy; Gluten
• Tipo de Documento: Objeto de conferência
• Idioma: Inglês
• Contribuidor(es): REPOSITÓRIO P.PORTO

Descrição

The incidence of food allergies has been increasing in recent years and among food allergens, gluten has been identified as a major public health concern. Because there is no cure for gluten allergy, its avoidance is the best strategy to allergic individuals. Recently, non-packaged foods sold in the catering businesses were required by law to declare allergens. However, since gluten can be unintentionally introduced into food due to the cross-contamination and non-compliance of good manufacturing practices, improper label declaration may occur