Risk Management for Food Allergy book cover

Risk Management for Food Allergy

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.

Audience

Persons involved in managing the risk of food allergy in industry, government and other public bodies (control) and catering (not patients managing their own risk).

Hardbound, 330 Pages

Published: November 2013

Imprint: Academic Press

ISBN: 978-0-12-381988-8

Contents

  • 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

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