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Handbook of food allergen detection and control /
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 at...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge ; Waltham, MA :
Woodhead Publishing, an imprint of Elsevier,
[2015]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 264. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Handbook of Food Allergen Detection and Control; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Introduction to food allergy; 1.1 Introduction: what is food allergy?; 1.2 Other food intolerances; 1.3 Food allergy prevalence and patterns; 1.4 What is a food allergen?; 1.5 Food allergen risk management; 1.6 The value of having food allergen data; 1.7 Challenges and considerations in food allergen analysis; 1.8 Conclusions; References; Part One Managing allergens in the food chain.
- 2 Traceability of allergenic foods in the food chain2.1 Introduction; 2.2 Legislation, standards and guidance; 2.3 Traceability systems; 2.4 Analytical methods used in traceability investigations; 2.5 Conclusions; References; 3 Food allergen risk assessment and management; 3.1 Introduction; 3.2 Food allergy as a public health issue; 3.3 Risk assessment for food allergens: background and issues; 3.4 Development of risk assessment for food allergens; 3.5 Practical aspects of risk assessment; 3.6 Risk management; 3.7 Conclusions; References.
- 4 Assessment and communication of allergen risks in the food chain4.1 Introduction; 4.2 Principles and methods; 4.3 Allergen risk assessment and hazard characterisation; 4.4 Risk communication; 4.5 Risk assessment to allergen control plan; 4.6 Current research and future trends; 4.7 Conclusions; References; 5 Hygienic design and cleaning as an allergen control measure; 5.1 Introduction; 5.2 Hygienic design: regulations and norms; 5.3 Hygienic equipment design; 5.4 Hygienic building design; 5.5 Integrating hygienic systems/hygienic engineering; 5.6 Cleaning as an allergen control measure.
- 5.7 Allergen cleaning: verification and validationReferences and further reading; 6 Effective allergen management practices to reduce allergens in food; 6.1 Introduction; 6.2 The retailer's perspective; 6.3 The allergy journey; 6.4 Labelling and packaging; 6.5 Marks & Spencer packaging evolution; 6.6 Allergen management risk assessment; 6.7 Marks & Spencer's risk assessment process; 6.8 Factory standards and controls; 6.9 Gluten-free; 6.10 Next steps; Acknowledgements; References; 7 Consumer attitudes to allergens in foods; 7.1 Introduction; 7.2 Which consumers are avoiding foods and why?
- 7.3 What information do these consumers need?7.4 Living with food allergy; 7.5 Information from packaging; 7.6 Challenges for consumers at different stages of life; 7.7 Summary of consumer needs; 7.8 How can food suppliers ensure consumer confi dence and trust?; 7.9 Conclusions and future trends; 7.10 Sources of further information and advice; Acknowledgements; References; 8 Assessing and managing allergenicity of genetically modified (GM) foods; 8.1 Introduction; 8.2 Assessing the allergenicity of novel proteins; 8.3 Key steps in allergenicity assessment.