Allergen Management in the Food Industry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Allergen Management in the Food Industry PDF full book. Access full book title Allergen Management in the Food Industry by Joyce I. Boye. Download full books in PDF and EPUB format.
Author: Joyce I. Boye Publisher: John Wiley & Sons ISBN: 1118060288 Category : Technology & Engineering Languages : en Pages : 628
Book Description
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: Joyce I. Boye Publisher: John Wiley & Sons ISBN: 1118060288 Category : Technology & Engineering Languages : en Pages : 628
Book Description
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: Joyce I. Boye Publisher: Wiley ISBN: 0470644575 Category : Technology & Engineering Languages : en Pages : 528
Book Description
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: National Academies of Sciences, Engineering, and Medicine Publisher: National Academies Press ISBN: 0309450314 Category : Medical Languages : en Pages : 575
Book Description
Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.
Author: Charlotte Madsen Publisher: Academic Press ISBN: 012381989X Category : Technology & Engineering Languages : en Pages : 335
Book Description
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
Author: Jacqueline Coutts Publisher: John Wiley & Sons ISBN: 9781444309928 Category : Technology & Engineering Languages : en Pages : 272
Book Description
One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.
Author: Tong-Jen Fu Publisher: Springer ISBN: 3319665863 Category : Technology & Engineering Languages : en Pages : 260
Book Description
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Author: Simon Flanagan Publisher: Elsevier ISBN: 1782420215 Category : Technology & Engineering Languages : en Pages : 453
Book Description
Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. - Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes - Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection - Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens
Author: Yiu-Chung Wong Publisher: John Wiley & Sons ISBN: 1118992725 Category : Technology & Engineering Languages : en Pages : 790
Book Description
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.
Author: Victoria Emerton Publisher: Royal Society of Chemistry ISBN: 1849730733 Category : Technology & Engineering Languages : en Pages : 111
Book Description
This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food International (LFI), in conjunction with Campden BRI, hosted the conference to support the awareness and management of food allergens on the food industry. With food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers. Food Chain Allergen Management provides vital information on the tools available to enable businesses to manage allergens in the food chain. The book also includes information on allergen controls, the prevalence of food allergies, allergen management thresholds, auditing and retailer expectations. Essential reading for academics and industrialists in food science.
Author: Norman G. Marriott Publisher: Springer Science & Business Media ISBN: 1475762631 Category : Technology & Engineering Languages : en Pages : 432
Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author: Joyce I. Boye
Author: Joyce I. Boye
Author: Joyce I. Boye
Author: National Academies of Sciences, Engineering, and Medicine
Author: Charlotte Madsen
Author: Jacqueline Coutts
Author: Tong-Jen Fu
Author: Simon Flanagan
Author: Yiu-Chung Wong
Author: Victoria Emerton
Author: Norman G. Marriott