Risk Management for Food Allergy

Edited by

  • Charlotte Madsen, National Food Institute, Technical University of Denmark, Soborg, Denmark
  • Rene Crevel, Unilever, Safety & Environmental Assurance Centre, Bedford, UK
  • Clare Mills, Manchester Institute of Biotechnology, University of Manchester, UK
  • Steve Taylor, University of Nebraska, Lincoln, NE, USA

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.

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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).


Book information

  • Published: November 2013
  • ISBN: 978-0-12-381988-8

Table of Contents

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