Pablo Coronel, Ph.D. and Brian Gifford are featured in Baking & Snack‘s “Fending off allergens with isolated production lines.”

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Fending off allergens with isolated food production lines

Fending off allergens with isolated food production lines

Jul 23, 2019

Pablo Coronel, Ph.D. and Brian Gifford are featured in Baking & Snack‘s “Fending off allergens with isolated production lines.”

As food manufacturers isolate production lines to protect against allergens, they must consider several factors including the appropriate level of isolation.

“The most effective form of isolation is to create physical separation by assigning rooms to different allergens,” said Coronel. “However, this may be costly and requires planning long in advance.”

It’s critical for processors to have a controlled flow path for allergens as they move through the facility. Dust and air movement is another risk factor that must be considered.

“Air locks are always a good option to create full segregation between an allergen room and surrounding areas because they protect the room from equalizing in pressure with the adjacent space when a door is opened,” said Gifford. “This could allow particulates to migrate out of the room as people exit or enter a room.”

Read “Fending off allergens with isolated production lines” to learn more about choosing an appropriate level of isolation, organizing an isolated facility and accounting for the human element.