Risk Management for Food Allergy, 1st Edition

  • Published By:
  • ISBN-10: 012381989X
  • ISBN-13: 9780123819895
  • DDC: 363.192
  • Grade Level Range: College Freshman - College Senior
  • 330 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
List of Contributors.
1: Food Allergy: Causes, Prevalence, and Impacts.
2: Living with Food Allergy: Cause for Concern.
3: Which Foods Cause Food Allergy and How Is Food Allergy Treated?.
4: The Epidemiology of Food Allergy.
5: Allergen Thresholds and Risk Assessment.
6: How to Determine Thresholds Clinically.
7: Thresholds or ‘How Much Is Too Much?’.
8: From Hazard to Risk – Assessing the Risk.
9: Risk Management of Gluten.
10: Celiac Disease and Risk Management of Gluten.
11: Practical Food Allergen Risk Management.
12: Food Allergen Risk Management in the Factory – from Ingredients to Products.
13: Managing Food Allergens: Case Histories and How They Were Handled.
14: Catering – How to Keep Allergic Consumers Happy and Safe.
15: Food Allergen Risk Management in the United States and Canada.
16: The Importance of Food Allergy Training for Environmental Health Service Professionals.
17: Detecting and Measuring Allergens in Food.
18: Effect of Processing on the Allergenicity of Foods.
19: Communication with Food Allergic Consumers: A Win-Win Experience.
20: May Contain – to Use or Not?.
21: Regulatory Controls for Food Allergens.
22: Keeping Updated.
Food Science and Technology International Series.