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Allergen Management in the Food Industry



Allergen Management in the Food Industry

Joyce I. Boye, Samuel Benrejeb Godefroy

ISBN: 978-1-118-06028-5 January 2011 624 Pages

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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.

Preface xi

Contributors xv

Glossary of Terms xix

Part I Food Allergy and The Consumer 1

1 Immune-Mediated Adverse Reactions to Dietary Proteins 3
Olga M. Pulido

2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping

3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53
Jupiter M. Yeung

4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy

Part II General Principles for Allergen Management and Control 131

5 Allergen Management and Control as Part of Agricultural Practices 133
Vernon D. Burrows

6 Principles and Practices for Allergen Management and Control in Processing 145
Warren E. Stone and Jupiter M. Yeung

7 Allergen Management and Control in the Foodservice Industry 167
M. Hazel Gowland

Part III Processing Foods Free From Specific Allergens 205

8 Processing Foods Free from Dairy Proteins 207
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten

9 Processing of Egg-Free Foods 259
Valéry Dumont and Philippe Delahaut

10 Fish and Shellfish Allergens 271
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson

11 Processing Foods Without Peanuts and Tree Nuts 289
Sahul H. Rajamohamed and Joyce I. Boye

12 Processing Gluten-Free Foods 333
Elke K. Arendt and Maria Helena B. Nunes

13 Processing Foods Without Soybean Ingredients 355
Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed

14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393
Masahiro Shoji and Takahide Obata

Part IV Risk Assessment and Risk Management 421

15 Risk Assessment for Food Allergy 423
Rene W.R. Crevel

16 The Challenges of Precautionary Labeling 453
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said

17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473
Christine Dupuis and Ferdinand Tchounkeu

18 Emerging Allergens and the Future 495
Allaoua Achouri and Joyce I. Boye

19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille

Index 575

“In this valuable contribution to a complex field, [the editors] introduce the food industry’s challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies…”(SciTech Book News, December 2010)