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Risk Management for Food Allergy

Risk Management for Food Allergy
  • Author : Charlotte Madsen,Rene Crevel,Clare Mills,Steve Taylor
  • Publisher :Unknown
  • Release Date :2013-11-13
  • Total pages :330
  • ISBN : 9780123819895
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Summary : Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. Science-based insights into the potential risks of food allergens Focused section on determining thresholds Practical guidance on food allergen risk management, including case studies

Finding a Path to Safety in Food Allergy

Finding a Path to Safety in Food Allergy
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee on Food Allergies: Global Burden, Causes, Treatment, Prevention, and Public Policy
  • Publisher :Unknown
  • Release Date :2017-05-27
  • Total pages :574
  • ISBN : 9780309450317
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Summary : Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

Allergen Management in the Food Industry

Allergen Management in the Food Industry
  • Author : Joyce I. Boye,Samuel Benrejeb Godefroy
  • Publisher :Unknown
  • Release Date :2011-01-14
  • Total pages :624
  • ISBN : 1118060288
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Summary : 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.

Food Allergens

Food Allergens
  • Author : Tong-Jen Fu,Lauren S. Jackson,Kathiravan Krishnamurthy,Wendy Bedale
  • Publisher :Unknown
  • Release Date :2017-11-16
  • Total pages :255
  • ISBN : 9783319665863
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Summary : This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
  • Author : Simon Flanagan
  • Publisher :Unknown
  • Release Date :2014-09-25
  • Total pages :448
  • ISBN : 9781782420217
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Summary : Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Analysis of Food Toxins and Toxicants, 2 Volume Set

Analysis of Food Toxins and Toxicants, 2 Volume Set
  • Author : Richard J. Lewis
  • Publisher :Unknown
  • Release Date :2017-09-25
  • Total pages :816
  • ISBN : 9781118992722
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Summary : 12.2.1.2 Receptor Binding Assay

Management of Food Allergens

Management of Food Allergens
  • Author : Jacqueline Coutts,Richard Fielder
  • Publisher :Unknown
  • Release Date :2009-07-15
  • Total pages :272
  • ISBN : 1444309927
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Summary : One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.

Food Safety Management

Food Safety Management
  • Author : René Crevel,Stella Cochrane
  • Publisher :Unknown
  • Release Date :2013-11-01
  • Total pages :1192
  • ISBN : 9780128056431
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Summary : Food allergy is recognized as an important public health issue, requiring collaboration between multiple stakeholders, including the food industry, to be effectively addressed. Allergen management in food production aims to assure the safety of allergic consumers. This is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied. To ensure this, food allergen risk management must be integrated into general food safety management and allergen risks considered at all stages of the food manufacturing process. Recent advances in understanding of minimum eliciting doses make it possible to estimate quantitatively the risk from cross-contact. However, validation studies and the use of analytical methods to quantify levels of carry-over are subject to many potential pitfalls and benefit from a rigorous approach to design, conduct and interpretation.

Kids' Food Allergies for Dummies

Kids' Food Allergies for Dummies
  • Author : Mimi Tang,Katie Allen
  • Publisher :Unknown
  • Release Date :2012-02-03
  • Total pages :320
  • ISBN : 9781742468464
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Summary : Everything you need to know to look after kids with food allergy Managing food allergy is vital for the safety of kids in your care. The best defence against a serious allergic reaction is knowledge, and this book provides you with everything you need to know, from prevention and diagnosis through to caring for kids at home, school or away on holidays. Look after your child in your home and on the go — organise your home and make travel plans that cater for your child's needs Provide a safe environment at school or the childcare centre — set up your school or centre to manage allergies with confidence Prepare your child to take responsibility for a food allergy — ensure your child knows about problem foods Know when allergic reactions are serious — be prepared to treat and manage anaphylaxis Get to grips with the difference between types of food allergy — identify immediate and delayed food allergies Understand why allergy rates are on the rise — access the latest research on what causes allergies, and how to avoid them Prepare for allergy testing — learn how your child is tested and how you can get involved Look into future treatments — get a grasp on new allergy treatments and possible cures Open the book and find: Clear instructions for using EpiPens and Anapens Simple explanations about different types of food allergy Information about how to recognise and treat allergic reactions Sample emergency action plans The latest research on finding a cure for food allergy Key lessons to teach children with food allergy Suggestions for food replacements Websites to access further support Learn to: Keep the home, classroom and childcare centre safe Show others how to care for kids with food allergy Educate kids about helping their friends and themselves

Food Allergy

Food Allergy
  • Author : Linglin Fu,Bobby J. Cherayil,Haining Shi,Yanbo Wang,Yang Zhu
  • Publisher :Unknown
  • Release Date :2019-04-03
  • Total pages :216
  • ISBN : 9789811369285
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Summary : This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Food Allergy

Food Allergy
  • Author : Andreas L. Lopata
  • Publisher :Unknown
  • Release Date :2017-09-07
  • Total pages :364
  • ISBN : 9781351646437
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Summary : Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.

The Food Safety Hazard Guidebook

The Food Safety Hazard Guidebook
  • Author : Richard Lawley,Laurie Curtis,Judy Davis
  • Publisher :Unknown
  • Release Date :2015-10-20
  • Total pages :229
  • ISBN : 9781782625629
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Summary : Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.

Understanding Your Food Allergies and Intolerances

Understanding Your Food Allergies and Intolerances
  • Author : Dr. Wayne Shreffler, MD, PhD,Dr. Qian Yuan, MD, PhD,Karen Asp
  • Publisher :Unknown
  • Release Date :2012-05-22
  • Total pages :256
  • ISBN : 9781466802513
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Summary : A guide to understanding and handling food allergies and sensitivities A comprehensive overview of food sensitivities, including food allergies and food intolerances. The authors clear up much of the confusion consumers have about food sensitivities as they help food-sensitive individuals understand their symptoms, manage their condition and learn to enjoy eating again. Features: - Listing of most common food allergies - Examination of the differences between allergies and intolerances - Discussion of where to look for hidden food allergens - Case studies of various allergic reactions - Questions to ask your doctor - Guide to traveling with food allergies - Quiz for when to get tested - A look at new and future treatments for food sensitivity

Pediatric Nursing, Psychiatric and Surgical Issues

Pediatric Nursing, Psychiatric and Surgical Issues
  • Author : Öner Özdemir
  • Publisher :Unknown
  • Release Date :2015-02-04
  • Total pages :176
  • ISBN : 9789535117407
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Summary : The book is not a classic pediatric text book. It shows different approaches to some pediatric topics. Our aim in this book, as understood from its title, is to describe some specific issues related to nursing, psychiatric and surgical issues. The book Pediatric Nursing, Psychiatric and Surgical Issues has 8 chapters which are placed in 4 different sections, to enlighten patients and pediatricians on current developments on specific pediatric issues.

Finding a Path to Safety in Food Allergy

Finding a Path to Safety in Food Allergy
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee on Food Allergies: Global Burden, Causes, Treatment, Prevention, and Public Policy
  • Publisher :Unknown
  • Release Date :2017-04-27
  • Total pages :574
  • ISBN : 9780309450348
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Summary : Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs

Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs
  • Author : U S Department of Health and Human Serv
  • Publisher :Unknown
  • Release Date :2015-06-27
  • Total pages :104
  • ISBN : 1514731193
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Summary : Food allergies are a growing food safety and public health concern that affect an estimated 4%-6% of children in the United States.1,2 Children with food allergies are two to four times more likely to have asthma or other allergic conditions than those without food allergies.1 The prevalence of food allergies among children increased 18% during 1997-2007, and allergic reactions to foods have become the most common cause of anaphylaxis in community health settings. In 2006, about 88% of schools had one or more students with a food allergy. Staff who work in schools and early care and education (ECE) programs should develop plans for how they will respond effectively to children with food allergies. Although the number of children with food allergies in any one school or ECE program may seem small, allergic reactions can be life-threatening and have far-reaching effects on children and their families, as well as on the schools or ECE programs they attend. Any child with a food allergy deserves attention and the school or ECE program should create a plan for preventing an allergic reaction and responding to a food allergy emergency. Studies show that 16%-18% of children with food allergies have had a reaction from accidentally eating food allergens while at school. In addition, 25% of the severe and potentially life-threatening reactions (anaphylaxis) reported at schools happened in children with no previous diagnosis of food allergy. School and ECE program staff should be ready to address the needs of children with known food allergies. They also should be prepared to respond effectively to the emergency needs of children who are not known to have food allergies but who exhibit allergic signs and symptoms. Until now, no national guidelines had been developed to help schools and ECE programs address the needs of the growing numbers of children with food allergies. However, 14 states and many school districts have formal policies or guidelines to improve the management of food allergies in schools. Many schools and ECE programs have implemented some of the steps needed to manage food allergies effectively.4 Yet systematic planning for managing the risk of food allergies and responding to food allergy emergencies in schools and ECE programs remain incomplete and inconsistent.

Managing Allergens in Food

Managing Allergens in Food
  • Author : Clare Mills,Harry Wichers,Karin Hoffmann-Sommergruber
  • Publisher :Unknown
  • Release Date :2006-11-30
  • Total pages :336
  • ISBN : 9781845692278
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Summary : Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed. With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry. Presents a cohesive summary of recent research into safer food production Discusses the effects of food processing on allergens An international team of editors

The Peanut Allergy Epidemic

The Peanut Allergy Epidemic
  • Author : Heather Fraser
  • Publisher :Unknown
  • Release Date :2011-06-01
  • Total pages :208
  • ISBN : 9781626369467
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Summary : Why is the peanut allergy an epidemic that only seems to be found in Western cultures? Over four million people in the United States alone are affected by peanut allergies, while there are no reported cases in India, a country where peanuts are the primary ingredient in many baby food products. Where did this allergy come from, and does medicine play any kind of role in the phenomenon? After her own child had an anaphylactic reaction to peanut butter, historian Heather Fraser decided to discover the answers to these questions. In The Peanut Allergy Epidemic, Fraser delves into the history of this allergy, trying to understand why it largely develops in children and studying its relationship with social, medical, political, and economic factors. In an international overview of the subject, she compares the epidemic in the United States to sixteen other geographical locations, finding that in addition to the United States, in countries such as Canada, the UK, Australia, and Sweden there is a one in fifty chance that a child, especially a male, will develop a peanut allergy. Fraser also highlights alternative medicines and explores issues of vaccine safety and other food allergies, making his book a must-read for every parent, teacher, and health professional.

Undeclared allergens in food

Undeclared allergens in food
  • Author : Bolin, Ylva Sjögren,Lindeberg, Ingrid
  • Publisher :Unknown
  • Release Date :2016-06-13
  • Total pages :69
  • ISBN : 9789289346078
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Summary : Denmark, Finland, Norway and Sweden collaborated during 2015 in a control project on allergen labeling. Products were also analysed for the allergens milk, egg, hazelnut, peanut and gluten.Correct labeling is the only aid for allergic consumers to avoid products which could pose a serious health risk. The widespread use of non-regulated precautionary allergen labeling (PAL) might decrease the amount of products available for allergic consumers. It can also pose a risk since the PAL might be ignored. On 10 % of the controlled products, the allergenic ingredients were not correctly transcribed in the list of ingredients and EU regulations were thus not followed. Milk was the most frequently found undeclared allergen, especially in chocolate and bakery products, and therefore constitute a risk for allergic consumers. The results might give input to achieve EU legislation regarding PAL.

Food Allergy and Intolerance

Food Allergy and Intolerance
  • Author : Victoria Emerton
  • Publisher :Unknown
  • Release Date :2002
  • Total pages :181
  • ISBN : CHI:59718560
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Summary :

Understanding and Managing Your Child's Food Allergies

Understanding and Managing Your Child's Food Allergies
  • Author : Scott H. Sicherer
  • Publisher :Unknown
  • Release Date :2006-11-17
  • Total pages :336
  • ISBN : 9780801889578
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Summary : For children with food allergies, eatingâ€�one of the basic functions of lifeâ€�can be a nightmare. Children who suffer or become dangerously ill after eating peanuts, seafood, milk, eggs, wheat, or a host of other foods require constant vigilance from caring, concerned parents, teachers, and friends. In this empathetic and comprehensive guide, Dr. Scott H. Sicherer, a specialist in pediatric food allergies, gives parents the information they need to manage their children’s health and quality of life. He describes why children develop food allergy, the symptoms of food allergy (affecting the skin, the gastrointestinal tract, and the respiratory system), and the role of food allergy in behavioral problems and developmental disabilities. Parents will learn how to recognize emergency situations, how to get the most out of a visit with an allergist, what allergy test results mean, and how to protect their childrenâ€�at home, at school, at summer camp, and in restaurants. Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.