Allergen Management in the Food Industry [Hardcover]

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.

Preface xi

Contributors xv

Glossary of Terms xix

Part I Food Allergy and The Consumer 1

1 Immune-Mediated Adverse Reactions to Dietary Proteins 3
Olga M. Pulido

2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla D?m?t?r, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor T?m?sk?zi, and Bert Popping

3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53
Jupiter M. Yeung

4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75
Olga M. Pulido, Zo? Gillespie, and Samuel Benrejeb Godefroy

Part II General Principles for Allergen Management and Control 131

5 Allergen Management and Control as Part of Agricultural Practices 133