Management of Food Allergens

This book provides an overview of the important emerging topic in food safety of food allergens. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins.

Informationen zum Autor Jacqueline Coutts and Richard Fielder! Tepnel BioSystems Limited! Deeside! Flintshire! UK Klappentext One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future.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. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Zusammenfassung This book provides an overview of the important emerging topic in food safety of food allergens. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. Inhaltsverzeichnis Part I: Risk Assessment1. The Reality of Food Allergy - the Patients' Perspective2 . Clinical Incidence of Food Allergy3. Identification and Characterisation of Food Allergens4. Coeliac Disease: Allergy or Intolerance?Part II: Risk Management5. Risk Management - The Principles6. Risk Management - Operational Implications7. Choices for Cleaning and Cross-Contact8. Validation of Cleaning and Cross-Contact9. Validation, Standardisation and Harmonisation of Allergen Activities in Europe and Worldwide10. Standardisation of Analytical Methodology with Special Reference to Gluten Analysis11. Analytical Choices12. Food Allergen Method Development Program at Health Canada: Support to Standard Setting and Consumer ProtectionPart III: Risk Communication13. Finished Product Labelling and Legislation14. Guidelines for Manufacturing and Certification Programmes15. Risk Communication - A Manufacturer's Perspective...

Autorentext
Jacqueline Coutts and Richard Fielder: BIOKITS Products, Gen-Probe Life Sciences Ltd., Deeside, Flintshire, UK

Klappentext
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. 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. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.

Inhalt
Part I: Risk Assessment 1. The Reality of Food Allergy - the Patients' Perspective 2 . Clinical Incidence of Food Allergy 3. Identification and Characterisation of Food Allergens 4. Coeliac Disease: Allergy or Intolerance? Part II: Risk Management 5. Risk Management - The Principles 6. Risk Management - Operational Implications 7. Choices for Cleaning and Cross-Contact 8. Validation of Cleaning and Cross-Contact 9. Validation, Standardisation and Harmonisation of Allergen Activities in Europe and Worldwide 10. Standardisation of Analytical Methodology with Special Reference to Gluten Analysis 11. Analytical Choices 12. Food Allergen Method Development Program at Health Canada: Support to Standard Setting and Consumer Protection Part III: Risk Communication 13. Finished Product Labelling and Legislation 14. Guidelines for Manufacturing and Certification Programmes 15. Risk Communication - A Manufacturer's Perspective

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