Allergen Management in the Food Industry 1st Edition by Joyce Boye, Samuel Benrejeb Godefroy ISBN 978-0470227350 0470227354

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Product details: 

ISBN 10:  0470227354

ISBN 13: 978-0470227350

Author: Joyce I. Boye, Samuel Benrejeb Godefroy

This book 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. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Table of contents: 

Part I: Food Allergy and The Consumer
Chapter 1. Immune-Mediated Adverse Reactions to Dietary Proteins — Olga M. Pulido
Chapter 2. Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain — Sandra Kerbach et al.
Chapter 3. Criteria to Determine Priority Allergens: Tree Nut Allergy Review — Jupiter M. Yeung
Chapter 4. The Canadian Criteria for the Establishment of New Priority Food Allergens — Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy

Part II: General Principles for Allergen Management and Control
Chapter 5. Allergen Management and Control as Part of Agricultural Practices — Vernon D. Burrows
Chapter 6. Principles and Practices for Allergen Management and Control in Processing — Warren E. Stone and Jupiter M. Yeung
Chapter 7. Allergen Management and Control in the Foodservice Industry — M. Hazel Gowland

Part III: Processing Foods Free From Specific Allergens
Chapter 8. Processing Foods Free from Dairy Proteins — Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
Chapter 9. Processing of Egg-Free Foods — Valéry Dumont and Philippe Delahaut
Chapter 10. Fish and Shellfish Allergens — Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
Chapter 11. Processing Foods Without Peanuts and Tree Nuts — Sahul H. Rajamohamed and Joyce I. Boye
Chapter 12. Processing Gluten-Free Foods — Elke K. Arendt and Maria Helena B. Nunes
Chapter 13. Processing Foods Without Soybean Ingredients — Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed
Chapter 14. Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans — Masahiro Shoji and Takahide Obata

Part IV: Risk Assessment and Risk Management
Chapter 15. Risk Assessment for Food Allergy — Rene W.R. Crevel
Chapter 16. The Challenges of Precautionary Labeling — Fiona Fleming et al.
Chapter 17. Certification Programs for Foods Labeled as “Free From” Specific Allergens — Christine Dupuis and Ferdinand Tchounkeu
Chapter 18. Emerging Allergens and the Future — Allaoua Achouri and Joyce I. Boye
Chapter 19. Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective — Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille

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Tags: Joyce Boye, Samuel Benrejeb Godefroy, Allergen Management, Food Industry