Allergen Management in the Food Industry
by Joyce I. Boye and Samuel Benrejeb Godefroy
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.