Risk Management for Food AllergyEdited by
- Charlotte Madsen
- Rene Crevel
- Clare Mills
- Steve Taylor
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.
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
Charlotte B. Madsen, René Crevel, Clare Mills, Steve TaylorSection 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.OB.HourihaneChapter 2: Which foods cause food allergy and how is food allergy treated?
Montserrat Fernández-Rivas and Riccardo AseroChapter 3: The Epidemiology of Food Allergy
Peter Burney, Thomas Keil, Linus Grabenhenrich, Gary WongSection 2: Allergen thresholds & risk assessment Chapter 4: How to determine thresholds clinically
Barbara K. Ballmer-Weber, André C. Knulst, Jonathan OB HourihaneChapter 5: Thresholds or "how much is too much"
René Crevel, Barbara K. Ballmer-Weber, Steve Taylor, Geert Houben, Clare MillsChapter 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. BaumertSection 3: Risk management of gluten Chapter 7: Coeliac disease and risk management of gluten
Steffen Husby, Cecilia Olsson, Anneli IvarssonSection 4: Practical food allergen risk management Chapter 8: Food Allergen Risk Management in the Factory - from ingredients to products
Stella Cochrane and Dan SkrypecChapter 9: Managing food allergens. Case histories and how they were handled
René Crevel, Steve Taylor, Sylvia Pfaff, and Anton AldricChapter 10: Catering - how to keep allergic customers happy and safe?
Sue Hattersley and Rita KingChapter 11: Food Allergen Risk Management in the United States and Canada
Steven M. GendelChapter 12: The importance of food allergy training for Environmental Health Service professionals
I.S.Leitch and J.McIntoshChapter 13: Detecting and measuring allergens in food
Joe BaumertChapter 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 AseroChapter 15: Communication with Food Allergic Consumers: A Win-Win Experience
George E. Dunaif and Susan A. BaranowskyChapter 16: May contain - to use or not?
Robin Sherlock, Steve Taylor, Sylvia Pfaff, Kirsten Grinter, René CrevelChapter 17: Regulatory Controls for Food Allergens
Sue Hattersley and Rachel WardChapter 18: Keeping updated
David Reading, Erna Botjes, Pia Nørhede, Marjan van Ravenhorst