Management of Food Allergens provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice.

The book examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer.

There is an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.

Contents

Part I: Risk Assessment

1. The reality of food allergy: the patients’ perspective
2. Clinical incidence of food allergy
3. Identification and characterisation of food allergens
4. Coeliac disease: allergy or intolerance?

Part II: Risk Management

5. Risk management – the principles
6. Risk management – operational implications
7. Choices for cleaning and cross-contact
8. Validation of cleaning and cross-contact
9. Validation, standardisation and harmonisation of allergen activities in Europe and worldwide
10. Standardisation of analytical methodology with special reference to gluten analysis
11. Analytical choices
12. Food allergen method development programme at Health Canada: support to standard setting and consumer protection

Part III: Risk Communication

13. Finished product labelling and legislation
14. Guidelines for manufacturing and certification programs
15. Risk communication – a manufacturer’s perspective

Index

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ORDER NOW Management of Food Allergens edited by Jacqueline Coutts 2009 • 254 pages • $208.95 + shipping Texas residents please add 6.75 % sales tax