Risk Management for Food AllergyEdited by
- Charlotte Madsen, National Food Institute, Technical University of Denmark, Soborg, Denmark
- Rene Crevel, Unilever, Safety & Environmental Assurance Centre, Bedford, UK
- Clare Mills, Institute of Food Research, Norwich Research Park, Norwich, UK
- Steve Taylor, University of Nebraska, Lincoln, NE, USA
Hardbound, 800 Pages
Published: December 2013
Imprint: Academic Press
Section 1: Food Allergy: causes, prevalence and impacts
- Chapter 1: Living with Food Allergy : Cause for concern
- Chapter 2: Which foods cause food allergy and how is food allergy treated?
- Chapter 3: The Epidemiology of Food Allergy
Section 2: Allergen thresholds & risk assessment
- Chapter 4: How to determine thresholds clinically?
- Chapter 5: Thresholds - how much is too much?
- Chapter 6: From hazard to risk - Assessing the risk
- Chapter 7: What is Celiac disease? Symptoms, diagnose, treatment, foods, prevalence, thresholds - how much is too much?
Section 4: Practical food allergen risk management
- Chapter 8: Food Allergen Risk Management in the Factory - from ingredients to products
- Chapter 9: Managing food allergens. Case histories and how they were handled
- Chapter 10: Catering - how to keep allergic customers happy and safe?
- Chapter 11: Roles of Environmental Health Service professionals
- Chapter 12: Detecting and measuring allergens in food
- Chapter 13: How does processing alter the allergenicity of food?
- Chapter 14: Communication with Food Allergic Consumers: A Win-Win Experience
- Chapter 15: May contain - to use or not?
- Chapter 16: Regulation - who is involved?
- Chapter 17: Keeping updated