Key Features
- Science-based insights into the potential risks of food allergen impact
- Focused section on determining thresholds
- Practical guidance on food allergen risk management
Description
More than 12 million Americans suffer from food allergies and that number continues to grow though there is no indication of what is causing this continual growth. What is apparent is that food producers, packagers and distributors are facing an increasing challenge to ensure that their products are appropriately processed, labeled and delivered to ensure that customers who have allergic conditions are safe. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly pro-active 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 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.
Risk Management for Food Allergy, 1st Edition
Introduction
Charlotte B. Madsen, René Crevel, Clare Mills, Steve Taylor
Section 1: Food Allergy: causes, prevalence and impacts
Chapter 1: Living with Food Allergy : Cause for concern
A. DunnGalvin, A. E. J. Dubois, B.M.J Flokstra- de Blok, J.O’B.Hourihane
Chapter 2: Which foods cause food allergy and how is food allergy treated?
Montserrat Fernández-Rivas and Riccardo Asero
Chapter 3: The Epidemiology of Food Allergy
Peter Burney, Thomas Keil, Linus Grabenhenrich, Gary Wong
Section 2: Allergen thresholds & risk assessment
Chapter 4: How to determine thresholds clinically
Barbara K. Ballmer-Weber, André C. Knulst, Jonathan O’B Hourihane
Chapter 5: Thresholds or "how much is too much"
René Crevel, Barbara K. Ballmer-Weber, Steve Taylor, Geert Houben, Clare Mills
Chapter 6: From hazard to risk - Assessing the risk
C.B. Madsen, G.F. Houben, S. Hattersley, R.W.R. Crevel, B.C. Remington, J.L. Baumert
Section 3: Risk management of gluten
Chapter 7: Coeliac disease and risk management of gluten
Steffen Husby, Cecilia Olsson, Anneli Ivarsson
Section 4: Practical food allergen risk management
Chapter 8: Food Allergen Risk Management in the Factory - from ingredients to products
Stella Cochrane and Dan Skrypec
Chapter 9: Managing food allergens. Case histories and how they were handled
René Crevel, Steve Taylor, Sylvia Pfaff, and Anton Aldric
Chapter 10: Catering - how to keep allergic customers happy and safe?
Sue Hattersley and Rita King
Chapter 11: Food Allergen Risk Management in the United States and Canada
Steven M. Gendel
Chapter 12: The importance of food allergy training for Environmental Health Service professionals
I.S.Leitch and J.McIntosh
Chapter 13: Detecting and measuring allergens in food
Joe Baumert
Chapter 14: Effect of Processing on the Allergenicity of Foods
E.N. Clare Mills, Phil E. Johnson, Laurian Zuidmeer-Jongejan, Ross Critenden, Jean-Michel Wal, Ricardo Asero
Chapter 15: Communication with Food Allergic Consumers: A Win-Win Experience
George E. Dunaif and Susan A. Baranowsky
Chapter 16: May contain - to use or not?
Robin Sherlock, Steve Taylor, Sylvia Pfaff, Kirsten Grinter, René Crevel
Chapter 17: Regulatory Controls for Food Allergens
Sue Hattersley and Rachel Ward
Chapter 18: Keeping updated
David Reading, Erna Botjes, Pia Nørhede, Marjan van Ravenhorst
