Clinicians, researchers, and public and commercial risk assessors and managers present findings from The Prevalence, Cost and Basis of Food Allergy in Europe study funded by the European Union. They cover food allergy causes, prevalence, and impacts; allergen thresholds and risk assessment; risk management of gluten; and practical food allergen risk management. Among the topics are which foods cause food allergy and how food allergy is treated, how to determine thresholds clinically, celiac disease and risk management of gluten, how caterers can keep allergic consumers happy and safe, the importance of food allergy training for environmental health service professionals, the effect of processing on the allergenicity of foods, and regulatory controls for food allergens. Annotation ©2014 Book News, Inc., Portland, OR (booknews.com)
More than 12 million Americans suffer from food allergies and that number continues to grow though there is no indication of what is causing this continual growth. What is apparent is that food producers, packagers and distributors are facing an increasing challenge to ensure that their products are appropriately processed, labeled and delivered to ensure that customers who have allergic conditions are safe. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly pro-active 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 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.
- Science-based insights into the potential risks of food allergen impact
- Focused section on determining thresholds
- Practical guidance on food allergen risk management
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.
*Science-based insights into the potential risks of food allergens *Focused section on determining thresholds *Practical guidance on food allergen risk management, including case studies
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