05205nam 2200625Ia 450 99620629700331620230721022739.01-282-37152-597866123715231-4443-0991-91-4443-0992-7(CKB)1000000000794237(EBL)454336(OCoLC)609843826(SSID)ssj0000354421(PQKBManifestationID)11233459(PQKBTitleCode)TC0000354421(PQKBWorkID)10313847(PQKB)10130626(MiAaPQ)EBC454336(EXLCZ)99100000000079423720090407d2009 uy 0engur|n|---|||||txtccrManagement of food allergens[electronic resource] /edited by Jacqueline Coutts and Richard FielderChichester, West Sussex ;Ames, Iowa Blackwellc20091 online resource (276 p.)Description based upon print version of record.1-4051-6758-0 Includes bibliographical references and index.Management of Food Allergens; Contents; Contributors; Preface; PART I RISK ASSESSMENT; 1 The reality of food allergy: the patients' perspective; 1.1 Background; 1.2 Consumer reaction; 1.3 Supporting consumers; 1.4 Allergy services; 1.5 Teenagers and young adults; 1.6 Food labelling; 1.7 Allergen thresholds; 1.8 Food alerts; 1.9 Our work with industry; 1.10 The work of the FSA; 1.11 Schools; 1.12 Eating out; 1.13 Daily life with a food allergy; 1.14 Hopes for the future; References; 2 Clinical incidence of food allergy; 2.1 Introduction2.2 Case 1 - Severe anaphylaxis to an unknown food product2.3 Case 2 - Idiopathic anaphylaxis; 2.4 Case 3 - Cross-reactivity or contamination?; 2.5 Case 4 - To vaccinate or not in egg allergy; 2.6 Case 5 - Adrenalin auto-injector for all egg-allergic patients?; 2.7 Case 6 - Immunotherapy for oral allergy syndrome?; 2.8 Conclusion; References; 3 Identification and characterisation of food allergens; 3.1 Introduction; 3.2 Classification of food allergens; 3.3 Plant food allergens; 3.4 Animal food allergens; 3.5 Conclusions; References; 4 Coeliac disease: allergy or intolerance?4.1 Introduction4.2 About Coeliac disease; 4.3 Prevalence and diagnosis; 4.4 What is gluten?; 4.5 The gluten-free diet; 4.6 Gluten-free foods; 4.7 Prescriptions; 4.8 Allergen labelling; 4.9 Food production; 4.10 The Codex standard; 4.11 Gluten testing; 4.12 Gluten-free catering; 4.13 Cross-contamination; 4.14 Nutritional adequacy; 4.15 Lactose intolerance; 4.16 Coeliac UK; References; PART II RISK MANAGEMENT; 5 Risk management - the principles; 5.1 Introduction; 5.2 Allergen management: the issues; 5.3 Development of allergen management plans: principles and considerations; 5.4 Objectives5.5 Application5.6 Concluding remarks; References; 6 Risk management - operational implications; 6.1 Introduction; 6.2 Identifying the hazard; 6.3 Managing the hazard; 6.4 Conclusion; References; 7 Choices for cleaning and cross-contact; 7.1 Allergen management and cleaning; 7.2 The cleaning process; 7.3 Principles of cleaning; 7.4 Open plant cleaning; 7.5 Dry cleaning; 7.6 Manual cleaning; 7.7 Foam and gel cleaning; 7.8 Cross-contamination; 7.9 Floor cleaning; 7.10 Tray and rack washing machines; 7.11 Cleaning-in-place; 7.12 Management of allergen cross-contamination7.13 Cleaning management7.14 The cleaning programme; References; 8 Validation of cleaning and cross-contact; 8.1 Introduction; 8.2 Validation of a cleaning regime; 8.3 Sampling to validate cleaning; 8.4 What to measure to validate cleaning; 8.5 Summary; References; 9 Validation, standardisation and harmonisation of allergen activities in Europe and worldwide; 9.1 Analytical methods; 9.2 Method validation; 9.3 Standardisation of methods; 9.4 Harmonisation; References; 10 Standardisation of analytical methodology with special reference to gluten analysis; 10.1 Introduction10.2 Methods and standardsOne 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 allergenFood allergyFood industry and tradeFood allergy.Food industry and trade.616.97/5664Coutts Jacqueline902244Fielder Richard902245MiAaPQMiAaPQMiAaPQBOOK996206297003316Management of food allergens2016823UNISA