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Informationen zum Autor Jacqueline Coutts and Richard Fielder: BIOKITS Products, Gen-Probe Life Sciences Ltd., Deeside, Flintshire, UK Klappentext One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future.This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Zusammenfassung This book provides an overview of the important emerging topic in food safety of food allergens. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. Inhaltsverzeichnis Contributors. Preface. PART I: RISK ASSESSMENT. 1 The reality of food allergy: the patients' perspective (David Reading). 1.1 Background. 1.2 Consumer reaction. 1.3 Supporting consumers. 1.4 Allergy services. 1.5 Teenagers and young adults. 1.6 Food labelling. 1.7 Allergen thresholds. 1.8 Food alerts. 1.9 Our work with industry. 1.10 The work of the FSA. 1.11 Schools. 1.12 Eating out. 1.13 Daily life with a food allergy. 1.14 Hopes for the future. References. 2 Clinical incidence of food allergy (Zsolt Szépfalusi and Thomas Eiwegger). 2.1 Introduction. 2.2 Case 1 - Severe anaphylaxis to an unknown food product. 2.3 Case 2 - Idiopathic anaphylaxis. 2.4 Case 3 - Cross-reactivity or contamination? 2.5 Case 4 - To vaccinate or not in egg allergy. 2.6 Case 5 - Adrenalin auto-injector for all egg-allergic patients? 2.7 Case 6 - Immunotherapy for oral allergy syndrome? 2.8 Conclusion. References. 3 Identification and characterisation of food allergens (E.N. Clare Mills, Philip Johnson, Yuri Alexeev, and Heimo Breiteneder). 3.1 Introduction. 3.2 Classification of food allergens. 3.3 Plant food allergens. 3.4 Animal food allergens. 3.5 Conclusions. References. 4 Coeliac disease: allergy or intolerance? (Norma McGough). 4.1 Introduction. 4.2 About coeliac disease. 4.3 Prevalence and diagnosis. 4.4 What is gluten? 4.5 The gluten-free diet. 4.6 Gluten-free foods. 4.7 Prescriptions. 4.8 Allergen labelling. 4.9 Food production. 4.10 The Codex standard. 4.11 Gluten testing. 4.12 Gluten-free catering. 4.13 Cross-contamination. 4.14 Nutritional adequacy. 4.15 Lactose intolerance. 4.16 Coeliac UK. References. PART II: RISK MANAGEMENT. <...
Sommario
Part I: Risk Assessment
1. The Reality of Food Allergy - the Patients' Perspective
2 . Clinical Incidence of Food Allergy
3. Identification and Characterisation of Food Allergens
4. Coeliac Disease: Allergy or Intolerance?
Part II: Risk Management
5. Risk Management - The Principles
6. Risk Management - Operational Implications
7. Choices for Cleaning and Cross-Contact
8. Validation of Cleaning and Cross-Contact
9. Validation, Standardisation and Harmonisation of Allergen Activities in Europe and Worldwide
10. Standardisation of Analytical Methodology with Special Reference to Gluten Analysis
11. Analytical Choices
12. Food Allergen Method Development Program at Health Canada: Support to Standard Setting and Consumer Protection
Part III: Risk Communication
13. Finished Product Labelling and Legislation
14. Guidelines for Manufacturing and Certification Programmes
15. Risk Communication - A Manufacturer's Perspective
