Description
Book SynopsisFocusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry 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.
Trade Review“In this valuable contribution to a complex field, [the editors] introduce the food industry’s challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies…”(
SciTech Book News, December 2010)
Table of ContentsPreface xi
Contributors xv
Glossary of Terms xix
Part I Food Allergy and The Consumer 1
1 Immune-Mediated Adverse Reactions to Dietary Proteins 3
Olga M. Pulido
2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping
3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53
Jupiter M. Yeung
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 75
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy
Part II General Principles for Allergen Management and Control 131
5 Allergen Management and Control as Part of Agricultural Practices 133
Vernon D. Burrows
6 Principles and Practices for Allergen Management and Control in Processing 145
Warren E. Stone and Jupiter M. Yeung
7 Allergen Management and Control in the Foodservice Industry 167
M. Hazel Gowland
Part III Processing Foods Free From Specific Allergens 205
8 Processing Foods Free from Dairy Proteins 207
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
9 Processing of Egg-Free Foods 259
Valéry Dumont and Philippe Delahaut
10 Fish and Shellfish Allergens 271
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
11 Processing Foods Without Peanuts and Tree Nuts 289
Sahul H. Rajamohamed and Joyce I. Boye
12 Processing Gluten-Free Foods 333
Elke K. Arendt and Maria Helena B. Nunes
13 Processing Foods Without Soybean Ingredients 355
Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed
14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393
Masahiro Shoji and Takahide Obata
Part IV Risk Assessment and Risk Management 421
15 Risk Assessment for Food Allergy 423
Rene W.R. Crevel
16 The Challenges of Precautionary Labeling 453
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said
17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473
Christine Dupuis and Ferdinand Tchounkeu
18 Emerging Allergens and the Future 495
Allaoua Achouri and Joyce I. Boye
19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille
Index 575
