Management Of Food Allergens Jacqueline Coutts Richard Fielder by Jacqueline Coutts, Richard Fielder 9781405167581, 9781444309911, 1405167580, 1444309919 instant download after payment.

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.Content:
Chapter 1 The Reality of Food Allergy: The Patients' Perspective (pages 1–25): David Reading
Chapter 2 Clinical Incidence of Food Allergy (pages 26–41): Zsolt Szepfalusi and Thomas Eiwegger
Chapter 3 Identification and Characterisation of Food Allergens (pages 42–69): E. N. Clare Mills, Philip Johnson, Yuri Alexeev and Heimo Breiteneder
Chapter 4 Coeliac Disease: Allergy or Intolerance? (pages 70–79): Norma McGough
Chapter 5 Risk Management ? The Principles (pages 81–101): Rene Crevel
Chapter 6 Risk Management ? Operational Implications (pages 102–113): Anton J. Alldrick
Chapter 7 Choices for Cleaning and Cross?Contact (pages 114–137): Steve Bagshaw
Chapter 8 Validation of Cleaning and Cross?Contact (pages 138–149): Helen M. Brown
Chapter 9 Validation, Standardisation and Harmonisation of Allergen Activities in Europe and Worldwide (pages 150–153): Bert Popping
Chapter 10 Standardisation of Analytical Methodology with Special Reference to Gluten Analysis (pages 154–165): Ingrid Malmheden Yman
Chapter 11 Analytical Choices (pages 166–183): Marie?Claude Robert
Chapter 12 Food Allergen Method Development Programme at Health Canada: Support to Standard Setting and Consumer Protection (pages 184–194): Samuel Benrejeb Godefroy, Michael Abbott, Terry Koerner, Dorcas Weber and Theresa Paolisini
Chapter 13 Finished Product Labelling and Legislation (pages 195–211): Sue Hattersley
Chapter 14 Guidelines for Manufacturing and Certification Programmes (pages 212–232): Neil Griffiths
Chapter 15 Risk Communication ? A Manufacturer's Perspective (pages 233–247): Clive Beecham