Fr. 250.00

Allergen Management in the Food Industry

English · Hardback

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Informationen zum Autor 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. Klappentext 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. Zusammenfassung Focusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry 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. Inhaltsverzeichnis 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: Evidenc...

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