Allergen Management in the Food Industry

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 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