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 3Olga M. Pulido 2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33Sandra 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 53Jupiter 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 75Olga 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 133Vernon D. Burrows 6 Principles and Practices for Allergen Management and Control in Processing 145Warren E. Stone and Jupiter M. Yeung 7 Allergen Management and Control in the Foodservice Industry 167M. Hazel Gowland PART III PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS 205 8 Processing Foods Free from Dairy Proteins 207Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten 9 Processing of Egg-Free Foods 259Valéry Dumont and Philippe Delahaut 10 Fish and Shellfi sh Allergens 271Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson 11 Processing Foods Without Peanuts and Tree Nuts 289Sahul H. Rajamohamed and Joyce I. Boye 12 Processing Gluten-Free Foods 333Elke K. Arendt and Maria Helena B. Nunes 13 Processing Foods Without Soybean Ingredients 355Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed 14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393Masahiro Shoji and Takahide Obata PART IV RISK ASSESSMENT AND RISK MANAGEMENT 421 15 Risk Assessment for Food Allergy 423Rene W.R. Crevel 16 The Challenges of Precautionary Labeling 453Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said 17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473Christine Dupuis and Ferdinand Tchounkeu 18 Emerging Allergens and the Future 495Allaoua Achouri and Joyce I. Boye 19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537Samuel 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)
JOYCE I. BOYE, PhD, is a Research Scientist at the Food R & D Centre of Agriculture and Agri-Food Canada (AAFC). AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in plant protein research and food allergies at the research centre in St Hyacinthe, Quebec. SAMUEL BENREJEB GODEFROY, PhD, is the Director General of the Food Directorate in the Health Products and Food Branch of Health Canada. The Food Directorate is the federal food standard setting authority in Canada, which develops and administers standards, policies, guidelines, and regulations of foods available for sale in Canada. The Directorate manages a food research program that supports its standard-setting mandate. Dr. Godefroy has led the food allergen method development program at Health Canada since 2001.
Reviews the latest findings, concerns, and strategies in food allergen management With its "farm-to-fork" approach, this book presents the full spectrum of allergen management issues and strategies needed to eliminate allergens from food products. Beginning with the sources of allergenic contaminants, the book then explores the fate of allergens during processing as well as measures to minimize their occurrence, enabling food processors to develop food products that are safe for consumers with food allergies. Allergen Management in the Food Industry is divided into four sections: Food Allergy and the Consumer begins with an overview of food allergy and food intolerance; it then sets forth the major issues in food allergen management and the criteria for determining priority allergens General Principles for Allergen Management and Control addresses allergen management in agricultural practices, food processing, and food service Processing Foods Free from Specific Allergens reviews the processing of foods to eliminate the presence of priority allergens, including dairy, eggs, fish, crustaceans, peanuts, tree nuts, gluten, and soy Risk Assessment and Risk Management addresses allergen risk assessment, risk management, precautionary labeling, and allergen-free certification Each chapter has been written by one or more leading experts in food allergen management. The authors include active researchers in Africa, Asia, Australia, Europe, and North America, who provide a global perspective on this hot-button issue. Food allergic reactions, which affect four to eight percent of children and two to four percent of adults, have become a growing challenge to the food industry. Now food scientists, processors, regulators, inspectors, and policy makers have a single reference that helps them protect the health of consumers with food allergies.
"The challenges faced by allergic consumers, including those with celiac disease or gluten-intolerance, are complex. The challenges faced by industries and governments striving to meet the needs of such allergic consumers are no less complex. This book provides a variety of perspectives on the management of allergens from 'farm-to-fork'. We commend Joyce Boye and Dr. Samuel Godefroy in their editing of this reference publication." —Nick Jennery, Canadian Council of Grocery Distributors
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