Management of Food Allergens

Management of Food Allergens

This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice.

Author: Jacqueline Coutts

Publisher: John Wiley & Sons

ISBN: 1444309927

Category: Technology & Engineering

Page: 272

View: 579

One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.
Categories: Technology & Engineering

Allergen Management in the Food Industry

Allergen Management in the Food Industry

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.

Author: Joyce I. Boye

Publisher: John Wiley & Sons

ISBN: 1118060288

Category: Technology & Engineering

Page: 624

View: 214

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Categories: Technology & Engineering

Risk Management for Food Allergy

Risk Management for Food Allergy

Guidance on allergen management and consumer information e best practice guidance on managing food allergens with particular reference to avoiding cross-contamination and using appropriate advisory labeling (e.g., 'May Contain' ...

Author: Charlotte Madsen

Publisher: Academic Press

ISBN: 9780123819895

Category: Technology & Engineering

Page: 330

View: 887

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. Science-based insights into the potential risks of food allergens Focused section on determining thresholds Practical guidance on food allergen risk management, including case studies
Categories: Technology & Engineering

Food Safety Management

Food Safety Management

This is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied.

Author: René Crevel

Publisher: Elsevier Inc. Chapters

ISBN: 9780128056431

Category: Technology & Engineering

Page: 1192

View: 229

Food allergy is recognized as an important public health issue, requiring collaboration between multiple stakeholders, including the food industry, to be effectively addressed. Allergen management in food production aims to assure the safety of allergic consumers. This is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied. To ensure this, food allergen risk management must be integrated into general food safety management and allergen risks considered at all stages of the food manufacturing process. Recent advances in understanding of minimum eliciting doses make it possible to estimate quantitatively the risk from cross-contact. However, validation studies and the use of analytical methods to quantify levels of carry-over are subject to many potential pitfalls and benefit from a rigorous approach to design, conduct and interpretation.
Categories: Technology & Engineering

Food Chain Allergen Management

Food Chain Allergen Management

This book is the proceedings from a national conference on allergen management.

Author: Victoria Emerton

Publisher: Royal Society of Chemistry

ISBN: 9781849730730

Category: Technology & Engineering

Page: 300

View: 335

This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food International (LFI), in conjunction with Campden BRI, hosted the conference to support the awareness and management of food allergens on the food industry. With food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers. Food Chain Allergen Management provides vital information on the tools available to enable businesses to manage allergens in the food chain. The book also includes information on allergen controls, the prevalence of food allergies, allergen management thresholds, auditing and retailer expectations. Essential reading for academics and industrialists in food science.
Categories: Technology & Engineering

Managing Food Allergens

Managing Food Allergens

The training course is designed to: • provide an understanding of how certain foods trigger allergic reactions ... into allergen risk assessment techniques • assist you to heath-check the whole supply chain for allergen management and ...

Author: Chris Hodge

Publisher: ALLSAFE

ISBN: 9780954953119

Category: Food allergy

Page: 92

View: 983

Categories: Food allergy

Food Allergens

Food Allergens

This volume identifies gaps in the assessment, management, and communication of food allergen risks.

Author: Tong-Jen Fu

Publisher: Springer

ISBN: 9783319665863

Category: Technology & Engineering

Page: 255

View: 149

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Categories: Technology & Engineering

Food Allergy and Anaphylaxis Management Act of 2008

Food Allergy and Anaphylaxis Management Act of 2008

Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences since food allergies can be life threatening .

Author: United States. Congress. House. Committee on Energy and Commerce

Publisher:

ISBN: UOM:39015089033255

Category: Anaphylaxis

Page:

View: 544

Categories: Anaphylaxis

Childhood Food Allergy

Childhood Food Allergy

Management. of. Pediatric. Food. Allergy. Every practicing pediatrician will be confronted with issues surrounding pediatric food allergies.1–3 An estimated 6% to 8% of all children in the United States—or nearly 6 million children—are ...

Author: Ruchi Gupta

Publisher: Elsevier Health Sciences

ISBN: 9780323402620

Category: Electronic books

Page: 1562

View: 102

Dr. Gupta provides a comprehensive overview of the clinjical management of food allergy. Articles are devoted to epidemiology, pathophysiology, diagnosis, management, immunology, and treatments of food allergy. Current knowledge of the relationship between the gut microbiome and food allergy is also presented as well as eosiniphilic esophagitis and oral allergy synrome.
Categories: Electronic books