LEADER 04169nam 2200733Ia 450 001 9910814923603321 005 20200520144314.0 010 $a9786612707841 010 $a9781118060285 010 $a1118060288 010 $a9781282707849 010 $a1282707841 010 $a9780470644584 010 $a0470644583 010 $a9780470644577 010 $a0470644575 035 $a(CKB)2670000000034154 035 $a(EBL)564936 035 $a(OCoLC)664233126 035 $a(SSID)ssj0000411580 035 $a(PQKBManifestationID)11281434 035 $a(PQKBTitleCode)TC0000411580 035 $a(PQKBWorkID)10355954 035 $a(PQKB)11563440 035 $a(MiAaPQ)EBC564936 035 $a(Au-PeEL)EBL564936 035 $a(CaPaEBR)ebr10411509 035 $a(CaONFJC)MIL270784 035 $a(OCoLC)643569282 035 $a(FINmELB)ELB178602 035 $a(Perlego)1013156 035 $a(EXLCZ)992670000000034154 100 $a20100615d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAllergen management in the food industry /$fedited by Joyce I. Boye, Samuel Benrejeb Godefroy 205 $a1st ed. 210 $aNew York $cWiley$dc2010 215 $a1 online resource (623 p.) 300 $aDescription based upon print version of record. 311 08$a9780470227350 311 08$a0470227354 320 $aIncludes bibliographical references and index. 327 $aALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 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 327 $aPART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS; 12: PROCESSING GLUTEN-FREEFOODS; 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS 327 $a14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANSPART IV: RISK ASSESSMENT AND RISK MANAGEMENT; 15: RISK ASSESSMENT FOR FOOD ALLERGY; 16: THE CHALLENGES OF PRECAUTIONARY LABELING; 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS; 18: EMERGING ALLERGENS AND THE FUTURE; 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE; INDEX 330 $aThis 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 s 606 $aFood allergy$xPrevention 606 $aFood industry and trade 615 0$aFood allergy$xPrevention. 615 0$aFood industry and trade. 676 $a616.97/5 701 $aBoye$b Joyce I$01683628 701 $aGodefroy$b Samuel Benrejeb$01683629 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910814923603321 996 $aAllergen management in the food industry$94054518 997 $aUNINA