Mustard

Mustard allergy and regulatory requirements

In the EU and several other countries, mustard is one of the 14 allergens that must be labeled as an ingredient in food products. Mustard allergy is particularly common in countries like France, Spain, and India.

Allergenic Proteins in Mustard

Mustard seeds contain over 20% proteins, some of which have allergenic effects. Sensitive individuals can react to even small quantities of these allergens. Symptoms of mustard allergy include:

• Skin rash
• Swelling
• Shortness of breath
• Asthma
• Stomach ache
• Nausea and vomiting
• Anaphylactic shock

Affected individuals must avoid all foods containing mustard.

Common Foods Containing Mustard

Mustard is a popular condiment found in various foods, including mayonnaise, sauces, salad dressings, ketchup, marinades, pickles, sausages, and meat products. It is widely used in French, Italian, and Russian cuisines, and mustard seeds and mustard oil are staples in Indian cuisine. Interestingly, some individuals with mustard allergy do not exhibit cross-sensitivities to other foods like fruits or nuts.

Labeling and quality assurance challenges

Significant shortcomings in labeling and quality assurance often lead to undeclared traces of mustard in food products. Cross-contaminations can occur during processing (e.g., dust formation during grinding) or packaging. Effective allergen management requires thorough hygiene control of production surfaces to ensure complete and sufficient cleaning. Rapid tests such as lateral flow tests (immunochromatographic test systems) are highly suitable for checking surfaces for allergenic contamination as part of an HACCP concept.

Heat-stable allergenic proteins

The key allergy-triggering proteins in mustard are heat-stable, meaning their allergenic effect is not diminished by processing. Therefore, it is crucial to use test systems capable of detecting processed mustard proteins to ensure comprehensive allergen control.