Research of soybean and lactose in meat products and preparations sampled at retail

Abstract

Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aims of this work were the research of soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy) and the evaluation of the compliance of the food labels according to Regulation (EU) n.1169/2011. Soybean and lactose were researched, using commercial kits, in n. 58 samples of meat products produced in or distributed by 19 establishments and in n.55 samples of meat products and n.8 of meat preparations produced in 21 plants, respectively. All samples were selected on the base of absence of any information in the labels about the presence of the two researched allergens, with the exception of n.5 samples tested for lactose. Traces of soybean was detected in 50 out of the 58 examined samples, at concentrations ranging from not detectable levels up to 0.93 mg kg-1. Only two samples contained levels above the detection limit of 0.31 mg kg-1. Lactose levels, ranging from 0.11 up to 2.95 g/100g, <em>i.e.</em> above the detection limit, were found in all the tested 63 samples. The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans and deserve attention from the competent authorities, considered not only the health aspects but also the great attention given by the media to regulations on provisions of food information to consumers.