Allergen Labeling for Eggs as Ingredients of Pre-packaged Foods (Food-allergy)

Abstract

Basic Act on allergic diseases measures was enforced in 2015, in order to improve the living environment of Japanese population via enhancing food labeling of concerned allergic ingredients. Food Safety Commission of Japan (FSCJ), then, deemed it necessary to examine this Japanese allergen labeling system. Labeling is currently mandatory for 7 ingredients, and in addition, recommended for 21 distinct ingredients. FSCJ chose to conduct a self-tasking risk assessment on hen-eggs labeling, as hen-eggs show high prevalence of allergy cases out of those presented ingredients. Hen-eggs were specifically focused on this assessment due to the available amount of data. There have been no incidents of hen-egg protein-derived allergic reactions at levels below the “threshold concentration”, which was set at 10 μg of allergenic protein per 1 g of food for the labeling purpose of Japan’s system. On the practical aspect, allergen contamination in pre-packaged foods is continuously prevented through good hygiene practices. Introduction of mandatory HACCP-based approach in the food industry of Japan contributed to appropriate controls, including prevention of labeling errors among others. In conclusion, FSCJ judged the current allergen labeling system on hen-eggs in Japan to be generally appropriate based on the currently available evidences.