{"product_id":"management-of-food-allergens-isbn-9781405167581","title":"Management of Food Allergens","description":"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.  \u003cp\u003eThis 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.\u003c\/p\u003e  \u003ci\u003eContributors.\u003c\/i\u003e  \u003cp\u003e\u003ci\u003ePreface.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I: RISK ASSESSMENT.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The reality of food allergy: the patients’ perspective\u003c\/b\u003e (David Reading).\u003c\/p\u003e \u003cp\u003e1.1 Background.\u003c\/p\u003e \u003cp\u003e1.2 Consumer reaction.\u003c\/p\u003e \u003cp\u003e1.3 Supporting consumers.\u003c\/p\u003e \u003cp\u003e1.4 Allergy services.\u003c\/p\u003e \u003cp\u003e1.5 Teenagers and young adults.\u003c\/p\u003e \u003cp\u003e1.6 Food labelling.\u003c\/p\u003e \u003cp\u003e1.7 Allergen thresholds.\u003c\/p\u003e \u003cp\u003e1.8 Food alerts.\u003c\/p\u003e \u003cp\u003e1.9 Our work with industry.\u003c\/p\u003e \u003cp\u003e1.10 The work of the FSA.\u003c\/p\u003e \u003cp\u003e1.11 Schools.\u003c\/p\u003e \u003cp\u003e1.12 Eating out.\u003c\/p\u003e \u003cp\u003e1.13 Daily life with a food allergy.\u003c\/p\u003e \u003cp\u003e1.14 Hopes for the future.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Clinical incidence of food allergy\u003c\/b\u003e (Zsolt Szépfalusi and Thomas Eiwegger).\u003c\/p\u003e \u003cp\u003e2.1 Introduction.\u003c\/p\u003e \u003cp\u003e2.2 Case 1 – Severe anaphylaxis to an unknown food product.\u003c\/p\u003e \u003cp\u003e2.3 Case 2 – Idiopathic anaphylaxis.\u003c\/p\u003e \u003cp\u003e2.4 Case 3 – Cross-reactivity or contamination?\u003c\/p\u003e \u003cp\u003e2.5 Case 4 – To vaccinate or not in egg allergy.\u003c\/p\u003e \u003cp\u003e2.6 Case 5 – Adrenalin auto-injector for all egg-allergic patients?\u003c\/p\u003e \u003cp\u003e2.7 Case 6 – Immunotherapy for oral allergy syndrome?\u003c\/p\u003e \u003cp\u003e2.8 Conclusion.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Identification and characterisation of food allergens\u003c\/b\u003e (E.N. Clare Mills, Philip Johnson, Yuri Alexeev, and Heimo Breiteneder).\u003c\/p\u003e \u003cp\u003e3.1 Introduction.\u003c\/p\u003e \u003cp\u003e3.2 Classification of food allergens.\u003c\/p\u003e \u003cp\u003e3.3 Plant food allergens.\u003c\/p\u003e \u003cp\u003e3.4 Animal food allergens.\u003c\/p\u003e \u003cp\u003e3.5 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Coeliac disease: allergy or intolerance?\u003c\/b\u003e (Norma McGough).\u003c\/p\u003e \u003cp\u003e4.1 Introduction.\u003c\/p\u003e \u003cp\u003e4.2 About coeliac disease.\u003c\/p\u003e \u003cp\u003e4.3 Prevalence and diagnosis.\u003c\/p\u003e \u003cp\u003e4.4 What is gluten?\u003c\/p\u003e \u003cp\u003e4.5 The gluten-free diet.\u003c\/p\u003e \u003cp\u003e4.6 Gluten-free foods.\u003c\/p\u003e \u003cp\u003e4.7 Prescriptions.\u003c\/p\u003e \u003cp\u003e4.8 Allergen labelling.\u003c\/p\u003e \u003cp\u003e4.9 Food production.\u003c\/p\u003e \u003cp\u003e4.10 The Codex standard.\u003c\/p\u003e \u003cp\u003e4.11 Gluten testing.\u003c\/p\u003e \u003cp\u003e4.12 Gluten-free catering.\u003c\/p\u003e \u003cp\u003e4.13 Cross-contamination.\u003c\/p\u003e \u003cp\u003e4.14 Nutritional adequacy.\u003c\/p\u003e \u003cp\u003e4.15 Lactose intolerance.\u003c\/p\u003e \u003cp\u003e4.16 Coeliac UK.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II: RISK MANAGEMENT.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Risk management – the principles\u003c\/b\u003e (René Crevel).\u003c\/p\u003e \u003cp\u003e5.1 Introduction.\u003c\/p\u003e \u003cp\u003e5.2 Allergen management: the issues.\u003c\/p\u003e \u003cp\u003e5.3 Development of allergen management plans: principles and considerations.\u003c\/p\u003e \u003cp\u003e5.4 Objectives.\u003c\/p\u003e \u003cp\u003e5.5 Application.\u003c\/p\u003e \u003cp\u003e5.6 Concluding remarks.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Risk management – operational implications\u003c\/b\u003e (Anton J. Alldrick).\u003c\/p\u003e \u003cp\u003e6.1 Introduction.\u003c\/p\u003e \u003cp\u003e6.2 Identifying the hazard.\u003c\/p\u003e \u003cp\u003e6.3 Managing the hazard.\u003c\/p\u003e \u003cp\u003e6.4 Conclusion.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Choices for cleaning and cross-contact\u003c\/b\u003e (Steve Bagshaw).\u003c\/p\u003e \u003cp\u003e7.1 Allergen management and cleaning.\u003c\/p\u003e \u003cp\u003e7.2 The cleaning process.\u003c\/p\u003e \u003cp\u003e7.3 Principles of cleaning.\u003c\/p\u003e \u003cp\u003e7.4 Open plant cleaning.\u003c\/p\u003e \u003cp\u003e7.5 Dry cleaning.\u003c\/p\u003e \u003cp\u003e7.6 Manual cleaning.\u003c\/p\u003e \u003cp\u003e7.7 Foam and gel cleaning.\u003c\/p\u003e \u003cp\u003e7.8 Cross-contamination.\u003c\/p\u003e \u003cp\u003e7.9 Floor cleaning.\u003c\/p\u003e \u003cp\u003e7.10 Tray and rack washing machines.\u003c\/p\u003e \u003cp\u003e7.11 Cleaning-in-place.\u003c\/p\u003e \u003cp\u003e7.12 Management of allergen cross-contamination.\u003c\/p\u003e \u003cp\u003e7.13 Cleaning management.\u003c\/p\u003e \u003cp\u003e7.14 The cleaning programme.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Validation of cleaning and cross-contact\u003c\/b\u003e (Helen M. Brown).\u003c\/p\u003e \u003cp\u003e8.1 Introduction.\u003c\/p\u003e \u003cp\u003e8.2 Validation of a cleaning regime.\u003c\/p\u003e \u003cp\u003e8.3 Sampling to validate cleaning.\u003c\/p\u003e \u003cp\u003e8.4 What to measure to validate cleaning.\u003c\/p\u003e \u003cp\u003e8.5 Summary.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Validation, standardisation and harmonisation of allergen activities in Europe and worldwide\u003c\/b\u003e (Bert Popping).\u003c\/p\u003e \u003cp\u003e9.1 Analytical methods.\u003c\/p\u003e \u003cp\u003e9.2 Method validation.\u003c\/p\u003e \u003cp\u003e9.3 Standardisation of methods.\u003c\/p\u003e \u003cp\u003e9.4 Harmonisation.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Standardisation of analytical methodology with special reference to gluten analysis\u003c\/b\u003e (Ingrid Malmheden Yman).\u003c\/p\u003e \u003cp\u003e10.1 Introduction.\u003c\/p\u003e \u003cp\u003e10.2 Methods and standards.\u003c\/p\u003e \u003cp\u003e10.3 Gluten analysis.\u003c\/p\u003e \u003cp\u003e10.4 Gluten determination.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Analytical choices\u003c\/b\u003e (Marie-Claude Robert).\u003c\/p\u003e \u003cp\u003e11.1 Development of allergen testing.\u003c\/p\u003e \u003cp\u003e11.2 Test formats.\u003c\/p\u003e \u003cp\u003e11.3 Commercial test kits.\u003c\/p\u003e \u003cp\u003e11.4 Analytical issues specific to immunoassays.\u003c\/p\u003e \u003cp\u003e11.5 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Food allergen method development programme at Health Canada: support to standard setting and consumer protection\u003c\/b\u003e (Samuel Benrejeb Godefroy, Michael Abbott, Terry Koerner, Dorcas Weber, and Theresa Paolisini).\u003c\/p\u003e \u003cp\u003e12.1 Rationale to ACT on preventing food allergy incidents in Canada.\u003c\/p\u003e \u003cp\u003e12.2 Health Canada’s food allergen methodology programme.\u003c\/p\u003e \u003cp\u003e12.3 Conclusion.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III: RISK COMMUNICATION.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Finished product labelling and legislation\u003c\/b\u003e (Sue Hattersley).\u003c\/p\u003e \u003cp\u003e13.1 Introduction.\u003c\/p\u003e \u003cp\u003e13.2 Legislation on allergen labelling – European Directive 2003\/89\/EC and subsequent amendments.\u003c\/p\u003e \u003cp\u003e13.3 Allergen cross-contamination and advisory labelling (such as ‘May Contain’ statements).\u003c\/p\u003e \u003cp\u003e13.4 Provision of allergy information for foods that are not pre-packed.\u003c\/p\u003e \u003cp\u003e13.5 ‘Free from’ foods.\u003c\/p\u003e \u003cp\u003e13.6 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Guidelines for manufacturing and certification programmes\u003c\/b\u003e (Neil Griffiths).\u003c\/p\u003e \u003cp\u003e14.1 Preface.\u003c\/p\u003e \u003cp\u003e14.2 Introduction.\u003c\/p\u003e \u003cp\u003e14.3 The law.\u003c\/p\u003e \u003cp\u003e14.4 Voluntary information.\u003c\/p\u003e \u003cp\u003e14.5 Guidelines.\u003c\/p\u003e \u003cp\u003e14.6 Certification schemes.\u003c\/p\u003e \u003cp\u003e14.7 Training.\u003c\/p\u003e \u003cp\u003e14.8 The use of risk assessment.\u003c\/p\u003e \u003cp\u003e14.9 Management.\u003c\/p\u003e \u003cp\u003e14.10 The environment.\u003c\/p\u003e \u003cp\u003e14.11 Labelling and communication.\u003c\/p\u003e \u003cp\u003e14.12 Thresholds.\u003c\/p\u003e \u003cp\u003e14.13 Testing.\u003c\/p\u003e \u003cp\u003e14.14 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Risk communication – a manufacturer’s perspective (\u003c\/b\u003eClive Beecham).\u003c\/p\u003e \u003cp\u003e15.1 Background.\u003c\/p\u003e \u003cp\u003e15.2 The process of going ‘nut free’.\u003c\/p\u003e \u003cp\u003e15.3 The factory changes.\u003c\/p\u003e \u003cp\u003e15.4 People disciplines.\u003c\/p\u003e \u003cp\u003e15.5 Verification.\u003c\/p\u003e \u003cp\u003e15.6 Retailer reaction.\u003c\/p\u003e \u003cp\u003e15.7 What is nut free? – the problem of evolving science.\u003c\/p\u003e \u003cp\u003e15.8 The need for thresholds.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAppendix: Useful web links.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex.\u003c\/i\u003e\u003c\/p\u003e Jacqueline Coutts and Richard Fielder: BIOKITS Products, Gen-Probe Life Sciences Ltd., Deeside, Flintshire, UK  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 importance to the food manufacturing industry. 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. 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 when used in verifying in-process controls and finished-product labelling claims.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe book aims to provide a critical analysis of the latest information available to the various stakeholders in food allergen management, consolidating the currently diffuse literature into a single, convenient reference source. It is directed at food scientists and technologists based in industry and research, quality assurance personnel and public health officials.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989560574181,"sku":"NP9781405167581","price":235.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405167581.jpg?v=1761784598","url":"https:\/\/k12savings.com\/es\/products\/management-of-food-allergens-isbn-9781405167581","provider":"K12savings","version":"1.0","type":"link"}