Kurzbeschreibung This book provides an overview of the important emerging topic in food safety of food allergens. It 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 researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples when used in verifying in-process controls and finished-product labeling claims.
Aus dem Inhalt 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 Program 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 Programmes
15. Risk Communication - A Manufacturer's Perspective
