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基本説明
Focuses on allergenic foods from harvesting to processing to marketing. Covers food substitutions and alternatives to allergens.
Full 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.
Contents
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 Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, 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, Zoë 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
Vernon D. Burrows
6 Principles and Practices for Allergen Management and Control in Processing 145
Warren E. Stone and Jupiter M. Yeung
7 Allergen Management and Control in the Foodservice Industry 167
M. Hazel Gowland
Part III Processing Foods Free From Specific Allergens 205
8 Processing Foods Free from Dairy Proteins 207
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
9 Processing of Egg-Free Foods 259
Valéry Dumont and Philippe Delahaut
10 Fish and Shellfish Allergens 271
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
11 Processing Foods Without Peanuts and Tree Nuts 289
Sahul H. Rajamohamed and Joyce I. Boye
12 Processing Gluten-Free Foods 333
Elke K. Arendt and Maria Helena B. Nunes
13 Processing Foods Without Soybean Ingredients 355
Joyce I. Boye, Lamia L'Hocine, and Sahul H. Rajamohamed
14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393
Masahiro Shoji and Takahide Obata
Part IV Risk Assessment and Risk Management 421
15 Risk Assessment for Food Allergy 423
Rene W.R. Crevel
16 The Challenges of Precautionary Labeling 453
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said
17 Certification Programs for Foods Labeled as "Free From" Specific Allergens 473
Christine Dupuis and Ferdinand Tchounkeu
18 Emerging Allergens and the Future 495
Allaoua Achouri and Joyce I. Boye
19 Managing Risks and Preventing Food Allergy Incidents: A Regulator's Perspective 537
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille
Index 575
