Risk Management for Food Allergy

Charlotte Bernhard Madsen, René W.R. Crevel, Clare Mills, Steven L. Taylor

Research output: Book/ReportBook

1 Scopus citations

Abstract

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.

Original languageEnglish (US)
PublisherElsevier Inc.
Number of pages312
ISBN (Print)9780123819888
DOIs
StatePublished - Nov 2013

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

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  • Cite this

    Madsen, C. B., Crevel, R. W. R., Mills, C., & Taylor, S. L. (2013). Risk Management for Food Allergy. Elsevier Inc. https://doi.org/10.1016/C2009-0-62175-9