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Food Allergy Week Expert Insights
Food allergies are on the rise. With Australia experiencing some of the highest rates of food allergies and hospital anaphylaxis admissions globally, Food Allergy Week provides a crucial opportunity to raise awareness. Held from 25–31 May 2025, this annual event, hosted by Allergy & Anaphylaxis Australia, is dedicated to educating communities and improving safety for individuals living with food allergies.
To take a deeper look into food safety and allergy awareness, we spoke with Cathy Lee, a leading expert in food safety, about allergens, common mistakes made in the food industry, and what businesses can do to manage risks better.
Common allergens in Australia
What are the most common food allergens in Australia, and how have they changed over time?
Australia’s most common food allergens include peanuts, tree nuts (such as macadamias, hazelnuts, and almonds), eggs, cow’s milk, seafood, fish, sesame, soy, and wheat. However, it’s worth noting that almost any food, even fruits, can cause allergic reactions. Over 170 foods have been identified that can trigger allergic reactions.
Statistics reveal that food allergies affect about 1 in 10 infants, 1 in 20 teens, and 1 in 50 adults across the nation. These numbers have been steadily increasing over time, but the exact reasons remain elusive. While researchers continue to investigate, the growing numbers highlight the importance of allergen awareness and management.
Food industry challenges and risk management
What are some of the most common mistakes food handlers make regarding allergens?
Despite best efforts, mistakes in food handling can have severe consequences. Based on recall data, the most frequent errors include:
Accidental cross-contamination
Contamination can occur during storage, transportation, or production due to inadequate separation of ingredients or improper cleaning of equipment. For example, allergens from one product might mix with non-allergenic items due to poor stacking and storage practices.
Allergen labelling knowledge gaps
Misinterpretation of allergen labelling standards or failure to review labels thoroughly can cause significant issues. Proper evaluation of ingredients, processes, and legislative requirements is non-negotiable when approving labels.
Label errors
Errors can occur during translation, reformulation, or failure to review packaging comprehensively. Such mistakes can result in incorrect or incomplete information for consumers.
Packaging faults
Using the wrong packaging or mis-labelled products can happen when line clearance protocols and start-up checks are bypassed.
Supplier communication breakdowns
Changes in ingredients by suppliers may not always be communicated effectively. This reinforces the need for detailed supplier verification systems and robust incoming goods checks to catch such changes as early as possible.
Training and awareness in Allergen Management
What advice do you have for food businesses looking to improve their allergen management systems?
Creating a strong allergen management program begins with thorough understanding. Cathy suggests that businesses should:
Review and adapt traditional HACCP tools to address allergen-specific risks effectively.
Take a holistic approach. Allergen management shouldn’t be limited to production or storage areas. Cross-departmental collaboration, considering all areas that impact allergen control, is critical.
Move beyond basic “refresher” training. Comprehensive training that explores “what-if” scenarios is essential to prepare staff for unforeseen challenges.
Focus on proactive prevention by identifying and controlling contamination risks at every step in the process.
By implementing these measures, businesses can significantly improve their product safety and, most importantly, consumer trust.
Future innovations in food allergy safety
Are there any new emerging technologies that could reduce the risk of allergen contamination?
Technological advancements and innovative practices are paving the way for safer food allergy management. Cathy highlights the importance of adopting rigorous Management System Standards, such as those recognised by GFSI (Global Food Safety Initiative). These frameworks help businesses implement robust prevention, detection, and elimination strategies.
Exciting research areas include:
Non-thermal processing techniques
Methods like cold plasma, pulsed electric fields, ultrasound, and gamma irradiation are being explored to reduce allergenicity in food products. While still in experimental stages, these techniques hold promise for transforming traditionally allergenic ingredients into safer options.
By staying informed and integrating evolving technologies, businesses can help reduce allergen risks across the food industry.
Building awareness and promoting action
Food Allergy Week is a vital reminder of the steps we all need to take to create a safer world for individuals with food allergies. Whether it’s an individual double-checking a label or a business overhauling its allergen management protocols, every action counts.
If you’re a food business looking for expert advice to enhance your allergen controls, now’s the time to act. Food safety is everyone’s responsibility, and staying informed is the first step toward making a difference.
Are you ready to take the next step toward improved food safety? Share your commitment to allergen awareness this #FoodAllergyWeek and help raise the bar for safety in the food industry.
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