- Print ISBN 9780123819888
- Electronic ISBN 9780123819895
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.
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)
Food Science and Technology International Series
List of Contributors
History of ‘Allergy’ Labeling
Where are we now – The Book
Section 1: Food Allergy: Causes, Prevalence, and Impacts
Chapter one. Living with Food Allergy: Cause for Concern
Qualitative Studies on the Impact of Food Allergy on HRQL
Children and Teens: The Evolution of Uncertainty
The Parental Perspective: Living with Uncertainty
The Parental Perspective: Quantitative
The Child, Adolescent, and Adult Perspective: Quantitative
Improving Risk Management and HRQL: A Better Way?
Chapter two. Which Foods Cause Food Allergy and How Is Food Allergy Treated?
Foods Involved in Allergic Reactions
Symptoms and Severity of Food Allergy
Chapter three. The Epidemiology of Food Allergy
Time Trends of Food Allergy Prevalence and Health Care Utilization
Risk Factors for Food Allergy
The Natural History of Food Allergies
The Consequences of Food Allergy
Section 2: Allergen Thresholds and Risk Assessment
Chapter four. How to Determine Thresholds Clinically
Introduction and Definitions
Meal, Source Material, and the Matrix Issue
Factors Affecting the Outcome of Challenges
Inclusion and Exclusion Criteria for Patients to Undergo Titrated Challenges
Safety Aspects of Titrated DBPCFC
Pre- and Post-Challenge Assessments of Patients
Which Symptom Defines the Individual Threshold Dose?
Challenge Protocols and Dosing
An Open Food Challenge Always Has to Follow a Negative DBP