Management of Food Allergens

Summary

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future.This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.

Contributors
Preface
Risk Assessment
The reality of food allergy: the patients perspective
Background
Consumer reaction
Supporting consumers
Allergy services
Teenagers and young adults
Food labelling
Allergen thresholds
Food alerts
Our work with industry
The work of the FSA
Schools
Eating out
Daily life with a food allergy
Hopes for the future
References
Clinical incidence of food allergy
Introduction
Case 1 Severe anaphylaxis to an unknown food product
Case 2 Idiopathic anaphylaxis
Case 3 Cross-reactivity or contamination?
Case 4 To vaccinate or not in egg allergy
Case 5 Adrenalin auto-injector for all egg-allergic patients?
Case 6 Immunotherapy for oral allergy syndrome?
Conclusion
References
Identification and characterisation of food allergens
Introduction
Classification of food allergens
Plant food allergens
Animal food allergens
Conclusions
References
Coeliac disease: allergy or intolerance?
Introduction
About coeliac disease
Prevalence and diagnosis
What is gluten?
The gluten-free diet
Gluten-free foods
Prescriptions
Allergen labelling
Food production
The Codex standard
Gluten testing
Gluten-free catering
Cross-contamination
Nutritional adequacy
Lactose intolerance
Coeliac UK
References
Risk Management
Risk management the principles
Introduction
Allergen management: the issues
Development of allergen management plans: principles and considerations
Objectives
Application
Concluding remarks
References
Risk management operational implications
Introduction
Identifying the hazard
Managing the hazard
Conclusion
References
Choices for cleaning and cross-contact
Allergen management and cleaning
The cleaning process
Principles of cleaning
Open plant cleaning
Dry cleaning
Manual cleaning
Foam and gel cleaning
Cross-contamination
Floor cleaning
Tray and rack washing machines
Cleaning-in-place
Management of allergen cross-contamination
Cleaning management
The cleaning programme
References
Validation of cleaning and cross-contact
Introduction
Validation of a cleaning regime
Sampling to validate cleaning
What to measure to validate cleaning
Summary
References
Validation, standardisation and harmonisation of allergen activities in Europe and worldwide
Analytical methods
Method validation
Standardisation of methods
Harmonisation
References
Standardisation of analytical methodology with special reference to gluten analysis
Introduction
Methods and standards
Gluten analysis
Gluten determination
Analytical choices
Development of allergen testing
Test formats
Commercial test kits
Analytical issues specific to immunoassays
Conclusions
References
Food allergen method development programme at Health Canada: support to standard setting and consumer protection
Rationale to ACT on preventing food allergy incidents in Canada
Health Canadas food allergen methodology programme
Conclusion
References
Risk Communication
Finished product labelling and legislation
Introduction
Legislation on allergen labelling European Directive 2003/89/EC and subsequent amendments
Allergen cross-contamination and advisory labelling (such as May Contain statements)
Provision of allergy information for foods that are not pre-packed
Free from foods
Conclusions
References
Guidelines for manufacturing and certification programmes
Preface
Introduction
The law
Voluntary information
Guidelines
Certification schemes
Training
The use of risk assessment
Management
The environment
Labelling and communication
Thresholds
Testing
Conclusions
References
Risk communication a manufacturers perspective
Background
The process of going nut free
The factory changes
People disciplines
Verification
Retailer reaction
What is nut free? the problem of evolving science
The need for thresholds
Appendix: Useful web links
Index
Table of Contents provided by Publisher. All Rights Reserved.

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