| Abstrakt: |
Allergic reactions and intolerances caused by food are considered a growing public health problem worldwide. The immune reaction of the body, or the reaction of intolerance, can be caused by the consumption of even a small quantity of food to which a person is sensitive. A wide range of risk factors directly influence the more frequent occurrence of allergic reactions and intolerances among all population groups. This article aimed to present the leading risk factors that lead to the contamination of food with nutritional allergens and consequently the occurrence of reactions in the population as well as to present the importance of the comprehensive action of all stakeholders in the food chain to prevent the occurrence of unwanted reactions. To write this review article, available scientific literature published in relevant databases was used. Numerous studies in the field of food safety confirm that the leading risk factors for the occurrence of these health conditions are: insufficient effectiveness of the food safety system within the food business operators (FBO), improper application of the principles of the HACCP system or the absence of HACCP implementation at the FBO, inadequate sanitary-technical and hygienic conditions within the facility where food is handled, non-compliance with the principles of good production and hygienic practice, complete absenteeism and insufficient education of food handlers employees about nutritional allergens, contamination possibilities, with special reference to cross contamination, prevention measures and developing awareness of the seriousness the consequences that food allergens can have on the health of consumers, inadequate food labeling, a poor monitoring system and a non-harmonized legislative framework, changing lifestyles among consumers, more frequent food consumption outside households, etc. To reduce or eliminate the risks related to food allergens, a comprehensive approach is necessary, which includes the involvement of leading authorities in the field of food safety, FBO at all levels of the food chain, as well as consumers. [ABSTRACT FROM AUTHOR] |
