Read more
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...
List of contents
Preface.
Contributors.
Section I: Food Allergy and the Consumer.
1. Immune-mediated Adverse Reactions to Dietary Proteins (Olga M. Pulido).
2. Protecting Food Allergic Consumers: Managing Allergens across the Food Supply Chain (Sandra Kerbach, Anton J. Alldrick, Rene W. R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E. N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, Bert Popping).
3. Criteria to Determine Priority Allergens: Tree Nut Allergy Review (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 (Olga M. Pulido, Zoë Gillespie, Samuel Benrejeb Godefroy).
Section II: General Principles for Allergen Management and Control.
5. Allergen Management and Control as Part of Agricultural Practices (Vernon D. Burrows).
6. Principles and Practices for Allergen Management and Control in Processing (Warren E. Stone and Jupiter M. Yeung).
7. Allergen Management and Control in the Food Service Industry (M Hazel Gowland).
Section III: Processing Foods Free from Specific Allergens.
8. Processing Foods without Dairy Ingredients (Joyce I. Boye, Sahul Rajamohamed and Michel Britten).
9. Processing of Egg-free Foods (Valéry Dumont and Philippe Delahaut).
10. Processing Foods without Fish and Crustacean Shellfish (Angelina O. Danquah, Joyce I. Boye and Benjamin K. Simpson).
11. Processing Foods without Peanuts and Tree Nuts (Sahul H. Rajamohamed and Joyce I. Boye).
12. Processing Gluten-free Foods (Elke K. Arendt and Maria Helena B. Nunes).
13. Processing Foods without Soy Ingredients (Joyce I. Boye, Lamia L'Hocine and Sahul Rajamohamed).
14. Manufacturing a Biscuit that does not use Milk, Eggs or Soybean (Masahiro Shoji and Takahide Obata).
Section IV: Risk Assessment and Risk Management.
15. Risk Assessment for Food Allergy (René Crevel).
16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said).
17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu).
18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye).
19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Sébastien La Vieille).
Index.
Report
"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)
