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Risk Management For Food Allergy

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Risk Management for Food Allergy

Risk Management for Food Allergy Book
Author : Charlotte Madsen,Rene Crevel,Clare Mills,Steve Taylor
Publisher : Academic Press
Release : 2013-11-13
ISBN : 012381989X
Language : En, Es, Fr & De

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Book Description :

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. Science-based insights into the potential risks of food allergens Focused section on determining thresholds Practical guidance on food allergen risk management, including case studies

Management of Food Allergens

Management of Food Allergens Book
Author : Jacqueline Coutts,Richard Fielder
Publisher : John Wiley & Sons
Release : 2009-07-15
ISBN : 9781444309928
Language : En, Es, Fr & De

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Book Description :

One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.

Food Safety Management

Food Safety Management Book
Author : René Crevel,Stella Cochrane
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056436
Language : En, Es, Fr & De

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Book Description :

Food allergy is recognized as an important public health issue, requiring collaboration between multiple stakeholders, including the food industry, to be effectively addressed. Allergen management in food production aims to assure the safety of allergic consumers. This is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied. To ensure this, food allergen risk management must be integrated into general food safety management and allergen risks considered at all stages of the food manufacturing process. Recent advances in understanding of minimum eliciting doses make it possible to estimate quantitatively the risk from cross-contact. However, validation studies and the use of analytical methods to quantify levels of carry-over are subject to many potential pitfalls and benefit from a rigorous approach to design, conduct and interpretation.

Food Allergy and Intolerance

Food Allergy and Intolerance Book
Author : Victoria Emerton
Publisher : Royal Society of Chemistry
Release : 2002
ISBN : 9780854048816
Language : En, Es, Fr & De

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Book Description :

Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens - nuts, milk, soya, and seafood, and foods to which intolerance is common - gluten, lactose and food additives.

Allergen Management in the Food Industry

Allergen Management in the Food Industry Book
Author : Joyce I. Boye,Samuel Benrejeb Godefroy
Publisher : John Wiley & Sons
Release : 2011-01-14
ISBN : 9781118060285
Language : En, Es, Fr & De

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Book Description :

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.

Food Allergens

Food Allergens Book
Author : Tong-Jen Fu,Lauren S. Jackson,Kathiravan Krishnamurthy,Wendy Bedale
Publisher : Springer
Release : 2017-11-16
ISBN : 3319665863
Language : En, Es, Fr & De

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Book Description :

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control Book
Author : Simon Flanagan
Publisher : Elsevier
Release : 2014-09-25
ISBN : 1782420215
Language : En, Es, Fr & De

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Book Description :

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Food Allergy An Issue of Immunology and Allergy Clinics of North America

Food Allergy  An Issue of Immunology and Allergy Clinics of North America Book
Author : J. Andrew Bird
Publisher : Elsevier Health Sciences
Release : 2017-11-19
ISBN : 0323569854
Language : En, Es, Fr & De

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Book Description :

This issue of Immunology and Allergy Clinics, Guest Edited by Dr. J. Andrew Bird, is devoted to Food Allergy. Articles in this outstanding issue include: Prevention of Food Allergies; Epidemiology of Food Allergy; Oral Tolerance Development and Maintenance; Diagnosis of Food Allergy; Food Allergy Management; Interventional Therapies for the Treatment of Food Allergy; Baked Milk and Egg as Oral Immunotherapy; Adjuvant Therapies for Desensitization; Alternative Therapies for Treatment of Food Allergy; Food Protein-Induced Enterocolitis Syndrome (FPIES); Diagnosis and Management of Eosinophilic Esophagitis; and Unfounded Diagnostic Procedures.

Food Allergy

Food Allergy Book
Author : Linglin Fu,Bobby J. Cherayil,Haining Shi,Yanbo Wang,Yang Zhu
Publisher : Springer
Release : 2019-04-03
ISBN : 9811369283
Language : En, Es, Fr & De

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Book Description :

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants Book
Author : Yiu-Chung Wong,Richard J. Lewis, Sr.
Publisher : John Wiley & Sons
Release : 2017-07-03
ISBN : 1118992709
Language : En, Es, Fr & De

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Book Description :

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Food Allergy and Anaphylaxis Management Act of 2008

Food Allergy and Anaphylaxis Management Act of 2008 Book
Author : United States. Congress. House. Committee on Energy and Commerce
Publisher : Unknown
Release : 2008
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Allergy and Anaphylaxis Management Act of 2008 book written by United States. Congress. House. Committee on Energy and Commerce, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Bioactives

Food Bioactives Book
Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Publisher : CRC Press
Release : 2019-10-29
ISBN : 0429515944
Language : En, Es, Fr & De

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Book Description :

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

Risk assessment and risk management of novel plant foods concepts and principles

Risk assessment and risk management of novel plant foods   concepts and principles Book
Author : Ib Knudsen, Inge Søborg, Folmer Eriksen, Kirsten Pilegaard and Jan Pedersen.
Publisher : Nordic Council of Ministers
Release : 2005
ISBN : 9289312513
Language : En, Es, Fr & De

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Book Description :

Download Risk assessment and risk management of novel plant foods concepts and principles book written by Ib Knudsen, Inge Søborg, Folmer Eriksen, Kirsten Pilegaard and Jan Pedersen., available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemical and Biological Properties of Food Allergens

Chemical and Biological Properties of Food Allergens Book
Author : Lucjan Jedrychowski,Harry J. Wichers
Publisher : CRC Press
Release : 2009-09-28
ISBN : 9781420058574
Language : En, Es, Fr & De

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Book Description :

In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing. With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format – a must for food product developers and biochemists.

Finding a Path to Safety in Food Allergy

Finding a Path to Safety in Food Allergy Book
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee on Food Allergies: Global Burden, Causes, Treatment, Prevention, and Public Policy
Publisher : National Academies Press
Release : 2017-04-27
ISBN : 0309450349
Language : En, Es, Fr & De

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Book Description :

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

Food Safety and Protection

Food Safety and Protection Book
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release : 2017-09-18
ISBN : 1351649450
Language : En, Es, Fr & De

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Book Description :

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs

Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs Book
Author : U S Department of Health and Human Serv
Publisher : CreateSpace
Release : 2015-06-27
ISBN : 9781514731192
Language : En, Es, Fr & De

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Book Description :

Food allergies are a growing food safety and public health concern that affect an estimated 4%-6% of children in the United States.1,2 Children with food allergies are two to four times more likely to have asthma or other allergic conditions than those without food allergies.1 The prevalence of food allergies among children increased 18% during 1997-2007, and allergic reactions to foods have become the most common cause of anaphylaxis in community health settings. In 2006, about 88% of schools had one or more students with a food allergy. Staff who work in schools and early care and education (ECE) programs should develop plans for how they will respond effectively to children with food allergies. Although the number of children with food allergies in any one school or ECE program may seem small, allergic reactions can be life-threatening and have far-reaching effects on children and their families, as well as on the schools or ECE programs they attend. Any child with a food allergy deserves attention and the school or ECE program should create a plan for preventing an allergic reaction and responding to a food allergy emergency. Studies show that 16%-18% of children with food allergies have had a reaction from accidentally eating food allergens while at school. In addition, 25% of the severe and potentially life-threatening reactions (anaphylaxis) reported at schools happened in children with no previous diagnosis of food allergy. School and ECE program staff should be ready to address the needs of children with known food allergies. They also should be prepared to respond effectively to the emergency needs of children who are not known to have food allergies but who exhibit allergic signs and symptoms. Until now, no national guidelines had been developed to help schools and ECE programs address the needs of the growing numbers of children with food allergies. However, 14 states and many school districts have formal policies or guidelines to improve the management of food allergies in schools. Many schools and ECE programs have implemented some of the steps needed to manage food allergies effectively.4 Yet systematic planning for managing the risk of food allergies and responding to food allergy emergencies in schools and ECE programs remain incomplete and inconsistent.

Food safety risk management Evidence informed policies and decisions considering multiple factors

Food safety risk management  Evidence informed policies and decisions  considering multiple factors Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2018-06-15
ISBN : 9251300658
Language : En, Es, Fr & De

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Book Description :

These FAO guidance materials were developed to support food safety risk managers and policy-makers in applying structured, evidence-informed processes to decision making. Food safety issues can have widespread impacts beyond public health. They may contribute to, or detract from the achievement of goals in areas including nutrition, food security, food trade and market access, economic and rural development. The risk analysis paradigm guides risk managers to ensure their decisions are based on an assessment of risks to health, and consideration of other factors in choosing the preferred risk management decision. The materials assist decision-makers in applying a multi-factor approach and is applied to two key decision areas – setting food safety priorities, and selecting risk management options. The principles and approaches can be applied to all food safety decisions. Case studies are included as examples of how to apply this decision-making process. Using this guidance will lead to improved food safety decisions, where decision-makers can demonstrate how evidence was used and any trade-offs made. It also facilitates stakeholder engagement, transparency and accountability throughout the decision-making process.

Food Allergy

Food Allergy Book
Author : Wesley Burks,John James,Philippe Eigenmann
Publisher : Elsevier Health Sciences
Release : 2011
ISBN : 1437719929
Language : En, Es, Fr & De

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Book Description :

Definitive yet concise, Food Allergy, by Drs. John M. James, Wesley Burks, and Philippe Eigenmann, provides expert guidance for efficient diagnosis and effective management of these increasingly prevalent conditions. The consistent, practical format, with a wealth of case studies, clinical pearls and pitfalls, full-color photos and illustrations, diagrams, and more - along with online access at www.expertconsult.com - make this an ideal quick reference tool for both allergy clinicians and primary care physicians.