Allergen management in the food industry / edited by Joyce I. Boye, Samuel Benrejeb Godefroy.

Format:

Book

Contributor:

Boye, Joyce I.

Godefroy, Samuel Benrejeb.

Language:

English

Subjects (All):

Food allergy--Prevention.

Food allergy.

Food industry and trade.

Physical Description:

1 online resource (623 p.)

Edition:

1st ed.

Place of Publication:

New York : Wiley, c2010.

Language Note:

English

Summary:

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of s

Contents:

ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 4: THE CANADIAN CRITERIA FOR THE ESTABLISHMENT OF NEW PRIORITY FOOD ALLERGENS: EVIDENCE FOR THE INCLUSION OF MUSTARD AND INSUFFICIENT EVIDENCES FOR GARLIC AND ONION AS PRIORITY ALLERGENS IN CANADA

PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS; 12: PROCESSING GLUTEN-FREEFOODS; 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS

14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANSPART IV: RISK ASSESSMENT AND RISK MANAGEMENT; 15: RISK ASSESSMENT FOR FOOD ALLERGY; 16: THE CHALLENGES OF PRECAUTIONARY LABELING; 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS; 18: EMERGING ALLERGENS AND THE FUTURE; 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE; INDEX

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on metadata supplied by the publisher and other sources.

ISBN:

9786612707841

9781118060285

1118060288

9781282707849

1282707841

9780470644584

0470644583

9780470644577

0470644575

OCLC:

664233126