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 specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Author(s): Joyce I. Boye, Samuel Benrejeb Godefroy
Edition: 1
Year: 2010
Language: English
Pages: 624
ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY......Page 2
CONTENTS......Page 10
PREFACE......Page 14
CONTRIBUTORS......Page 18
GLOSSARY OF TERMS......Page 22
PART I: FOOD ALLERGY AND THE CONSUMER......Page 32
1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS......Page 34
2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN......Page 64
3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW......Page 84
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......Page 106
PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL......Page 162
5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES......Page 164
6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING......Page 176
7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY......Page 198
PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS......Page 236
8: PROCESSING FOODS FREE FROM DAIRY PROTEINS......Page 238
9: PROCESSING OF EGG-FREE FOODS......Page 290
10: FISH AND SHELLFISH ALLERGENS......Page 302
11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS......Page 320
12: PROCESSING GLUTEN-FREEFOODS......Page 364
13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS......Page 386
14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANS......Page 424
PART IV: RISK ASSESSMENT AND RISK MANAGEMENT......Page 452
15: RISK ASSESSMENT FOR FOOD ALLERGY......Page 454
16: THE CHALLENGES OF PRECAUTIONARY LABELING......Page 484
17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS “FREE FROM” SPECIFIC ALLERGENS......Page 504
18: EMERGING ALLERGENS AND THE FUTURE......Page 526
19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR’S PERSPECTIVE......Page 568
INDEX......Page 606
