Allergen Management in the Food Industry

  • ID: 2180718
  • Book
  • 624 Pages
  • John Wiley and Sons Ltd
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Reviews the latest findings, concerns, and strategies in food allergen management

With its "farm–to–fork" approach, this book presents the full spectrum of allergen management issues and strategies needed to eliminate allergens from food products. Beginning with the sources of allergenic contaminants, the book then explores the fate of allergens during processing as well as measures to minimize their occurrence, enabling food processors to develop food products that are safe for consumers with food allergies.

Allergen Management in the Food Industry is divided into four sections:

  • Food Allergy and the Consumer begins with an overview of food allergy and food intolerance; it then sets forth the major issues in food allergen management and the criteria for determining priority allergens

  • General Principles for Allergen Management and Control addresses allergen management in agricultural practices, food processing, and food service

  • Processing Foods Free from Specific Allergens reviews the processing of foods to eliminate the presence of priority allergens, including dairy, eggs, fish, crustaceans, peanuts, tree nuts, gluten, and soy

  • Risk Assessment and Risk Management addresses allergen risk assessment, risk management, precautionary labeling, and allergen–free certification

Each chapter has been written by one or more leading experts in food allergen management. The authors include active researchers in Africa, Asia, Australia, Europe, and North America, who provide a global perspective on this hot–button issue.

Food allergic reactions, which affect four to eight percent of children and two to four percent of adults, have become a growing challenge to the food industry. Now food scientists, processors, regulators, inspectors, and policy makers have a single reference that helps them protect the health of consumers with food allergies.

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PREFACE xi

CONTRIBUTORS xv

GLOSSARY OF TERMS xix

PART I FOOD ALLERGY AND THE CONSUMER 1

1 Immune–Mediated Adverse Reactions to Dietary Proteins 3Olga M. Pulido

2 Protecting Food–Allergic Consumers: Managing Allergens Across the Food Supply Chain 33Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping

3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53Jupiter M. Yeung

4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy

PART II GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL 131

5 Allergen Management and Control as Part of Agricultural Practices 133Vernon D. Burrows

6 Principles and Practices for Allergen Management and Control in Processing 145Warren E. Stone and Jupiter M. Yeung

7 Allergen Management and Control in the Foodservice Industry 167M. Hazel Gowland

PART III PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS 205

8 Processing Foods Free from Dairy Proteins 207Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten

9 Processing of Egg–Free Foods 259Valéry Dumont and Philippe Delahaut

10 Fish and Shellfi sh Allergens 271Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson

11 Processing Foods Without Peanuts and Tree Nuts 289Sahul H. Rajamohamed and Joyce I. Boye

12 Processing Gluten–Free Foods 333Elke K. Arendt and Maria Helena B. Nunes

13 Processing Foods Without Soybean Ingredients 355Joyce I. Boye, Lamia L Hocine, and Sahul H. Rajamohamed

14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393Masahiro Shoji and Takahide Obata

PART IV RISK ASSESSMENT AND RISK MANAGEMENT 421

15 Risk Assessment for Food Allergy 423Rene W.R. Crevel

16 The Challenges of Precautionary Labeling 453Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said

17 Certification Programs for Foods Labeled as Free From Specific Allergens 473Christine Dupuis and Ferdinand Tchounkeu

18 Emerging Allergens and the Future 495Allaoua Achouri and Joyce I. Boye

19 Managing Risks and Preventing Food Allergy Incidents: A Regulator s Perspective 537Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille

INDEX 575

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Joyce I. Boye
Samuel Benrejeb Godefroy
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