Professor Howard Weiss shares his thoughts about a variety of unusual OM topics with us monthly.
People with food allergies typically check the ingredients of a food product very carefully to ensure that the product does not contain an ingredient to which they are allergic. The top 8 allergens in food production are soy, wheat, milk, peanuts, tree nuts, fish, and shellfish.
Bimbo Bakeries, headquartered in Mexico with bakeries in 35 countries including the U.S., has taken a unique approach to listing allergens on some of its products. U.S. inspectors reported that Bimbo Bakeries USA — which includes brands such as Sara Lee, Oroweat, Thomas, Entenmanns and Ball Park buns and rolls —”listed ingredients such as sesame or tree nuts on labels even when they weren’t in the foods.” (Bimbo claims to be the largest bakery in this country).
The reason a company might purposely list ingredients that are not in its products is that it may be concerned about cross-contamination in a bakery plant and wants to ensure it will not be legally responsible in the event of cross contamination. In other words, rather than trying to introduce quality control procedures to prevent cross-contamination in its plant, the company is willing to be untruthful when listing ingredients to minimize the chance and or cost of a law suit.
It may be very expensive or difficult to prevent cross-contamination from one part of plant to another or from one machine to another. So to stay within the letter of the law some companies have deliberately added small amounts of allergens to products that previously did not contain these allergens. This helps the company avoid liability and legal costs.
Cross contamination can occur in several different ways:
primary food production — from plants and animals on farms
during harvest or slaughter
secondary food production — including food processing and manufacturing
transportation of food
storage of food
distribution of food — grocery stores, farmer’s markets, and more
food preparation and serving — at home, restaurants, and other foodservice operations
There are strategies available to minimize the chance of cross-contamination. The best way is for food manufacturers to process products that contain allergens in a separate facility. If this is not possible then scheduling the production of products that contain allergens at a different time than other products may help. Cleaning procedures can be used to minimize the chance of cross contamination.