Managing Allergens in Food - 1st Edition - ISBN: 9781845690281, 9781845692278

Managing Allergens in Food

1st Edition

Editors: Clare Mills Harry Wichers Karin Hoffmann-Sommergruber
eBook ISBN: 9781845692278
Hardcover ISBN: 9781845690281
Imprint: Woodhead Publishing
Published Date: 30th November 2006
Page Count: 336
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Table of Contents

Part 1 What are food allergens and allergies? Food allergy: Diagnosis and management; The immune system and allergic responses to food; Impact of food allergies on quality of life; Allergens in food; Cross-reactivity of plant allergens; Intestinal microflora and allergic response to food. Part 2 Allergens in foods – from raw to processed foods: The effects of food processing on allergens; Identifying fruit, nut and vegetable cultivars with low allergenic levels and effects of post-harvest treatments; Developing allergen-free foods by genetic manipulation; Reducing allergens in milk and milk products; Reducing allergens in eggs and egg products; Minimal processing and the allergenic properties of food. Part 3 Assessing allergenic risks and practical management of allergens in food: Integrative approaches to assessing the allergenicity of foods; Detecting allergens in foods; Practical application of allergenic risk assessment of proteins; Allergen management in the food industry; Risk communication issues in food allergy; Consumer acceptance of new technologies for manipulating allergens in food.


Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.

Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.

With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

Key Features

  • Presents a cohesive summary of recent research into safer food production
  • Discusses the effects of food processing on allergens
  • An international team of editors


Producers, manufacturers, retailers, and all those wishing to improve safety in the food industry


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Woodhead Publishing
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Ratings and Reviews

About the Editors

Clare Mills Editor

Dr Clare Mills works for the highly regarded Institute of Food Research, UK.

Affiliations and Expertise

Institute of Food Research, UK

Harry Wichers Editor

Dr Harry Wichers works at Agrotechnology & Food Innovations, Wageningen University, The Netherlands.

Affiliations and Expertise

Agrotechnology and Food Innovations, The Netherlands

Karin Hoffmann-Sommergruber Editor

Dr Karin Hoffmann-Sommergruber is at the Medical University of Vienna, Austria.

Affiliations and Expertise

Medical University of Vienna, Austria