Title: [original] Management of Food Allergens
Author(s)/Editor(s): Jacqueline Coutts; Richard Fielder
Publisher: Wiley-Blackwell
Year Published: 2009
ISBN: 9781405167581
Download link:
[hide]http://ifile.it/7rof3db[/hide]
Table of ContentsContributors xi
Preface xiii
Part I Risk Assessment
1 The reality of food allergy: the patients' perspective David Reading 3
1.1 Background 3
1.2 Consumer reaction 4
1.3 Supporting consumers 6
1.4 Allergy services 7
1.5 Teenagers and young adults 10
1.6 Food labelling 10
1.7 Allergen thresholds 14
1.8 Food alerts 15
1.9 Our work with industry 16
1.10 The work of the FSA 17
1.11 Schools 18
1.12 Eating out 20
1.13 Daily life with a food allergy 21
1.14 Hopes for the future 22
References 24
2 Clinical incidence of food allergy Zsolt Szépfalusi Thomas Eiwegger 26
2.1 Introduction 26
2.2 Case 1 - Severe anaphylaxis to an unknown food product 29
2.3 Case 2 - Idiopathic anaphylaxis 30
2.4 Case 3 - Cross-reactivity or contamination? 31
2.5 Case 4 - To vaccinate or not in egg allergy 33
2.6 Case 5 - Adrenalin auto-injector for all egg-allergic patients? 34
2.7 Case 6 - Immunotherapy for oral allergy syndrome? 36
2.8 Conclusion 37
References 37
3 Identification and characterisation of food allergens E.N. Clare Mills Philip Johnson Yuri Aiexeev Heimo Breiteneder 42
3.1 Introduction 42
3.2 Classification of food allergens 52
3.3 Plant food allergens 53
3.4 Animal food allergens 57
3.5 Conclusions 59
References 60
4 Coeliac disease: allergy or intolerance? Norma McGough 70
4.1 Introduction 70
4.2 About Coeliac disease 70
4.3 Prevalence and diagnosis 70
4.4 What is gluten? 71
4.5 The gluten-free diet 71
4.6 Gluten-free foods 72
4.7 Prescriptions 72
4.8 Allergen labelling 72
4.9 Food production 74
4.10 The Codex standard 74
4.11 Gluten testing 75
4.12 Gluten-free catering 75
4.13Cross-contamination 76
4.14 Nutritional adequacy 76
4.15 Lactose intolerance 77
4.16 Coeliac UK 77
References 77
Part II Risk Management
5 Risk management - the principles Rene Crevel 83
5.1 Introduction 83
5.2 Allergen management: the issues 84
5.3 Development of allergen management plans: principles and considerations 85
5.4 Objectives 87
5.5 Application 93
5.6 Concluding remarks 98
References 99
6 Risk management - operational implications Anton J. Alldrick 102
6.1 Introduction 102
6.2 Identifying the hazard 103
6.3 Managing the hazard 104
6.4 Conclusion 113
References 113
7 Choices for cleaning and cross-contact Steve Bagshaw 114
7.1 Allergen management and cleaning 114
7.2 The cleaning process 115
7.3 Principles of cleaning 117
7.4 Open plant cleaning 119
7.5 Dry cleaning 119
7.6 Manual cleaning 121
7.7 Foam and gel cleaning 122
7.8 Cross-contamination 123
7.9 Floor cleaning 125
7.10 Tray and rack washing machines 125
7.11 Cleaning-in-place 127
7.12 Management of allergen cross-contamination 131
7.13 Cleaning management 131
7.14 The cleaning programme 132
References 137
8 Validation of cleaning and cross-contact Helen M. Brown 138
8.1 Introduction 138
8.2 Validation of a cleaning regime 139
8.3 Sampling to validate cleaning 141
8.4 What to measure to validate cleaning 145
8.5 Summary 148
References 148
9 Validation, standardisation and harmonisation of allergen activities in Europe and worldwide Bert Popping 150
9.1 Analytical methods 150
9.2 Method validation 150
9.3 Standardisation of methods 151
9.4 Harmonisation 152
References 153
10 Standardisation of analytical methodology with special reference to gluten analysis Ingrid Malmheden Yman 154
10.1 Introduction 154
10.2 Methods and standards 154
10.3 Gluten analysis 157
10.4 Gluten determination 160
References 164
11 Analytical choices Marie-Claude Robert 166
11.1 Development of allergen testing 166
11.2 Test formats 166
11.3 Commercial test kits 168
11.4 Analytical issues specific to immunoassays 172
11.5 Conclusions 182
References 182
12 Food allergen method development programme at Health Canada: support to standard setting and consumer protection Samuel Benrejeb Godefroy Michael Abbott Terry Koerner Dorcas Weber Theresa Paolisini 184
12.1 Rationale to ACT on preventing food allergy incidents in Canada 184
12.2 Health Canada's food allergen methodology programme 185
12.3 Conclusion 191
References 193
Part III Risk Communication
13 Finished product labelling and legislation Sue Hattersley 197
13.1 Introduction 197
13.2 Legislation on allergen labelling - European Directive 2003/89/EC and subsequent amendments 197
13.3 Allergen cross-contamination and advisory labelling (Such as 'May Contain' statements) 203
13.4 Provision of allergy information for foods that are not pre-packed 208
13.5 'Free from'foods 210
13.6 Conclusions 210
References 211
14 Guidelines for manufacturing and certification programmes Neil Griffiths 212
14.1 Preface 212
14.2 Introduction 212
14.3 The law 213
14.4 Voluntary information 214
14.5 Guidelines 217
14.6 Certification schemes 218
14.7 Training 220
14.8 The use of risk assessment 221
14.9 Management 222
14.10 The environment 224
14.11 Labelling and communication 225
14.12 Thresholds 226
14.13 Testing 228
14.14 Conclusions 229
References 231
15 Risk communication - a manufacturer's perspective Clive Beecham 233
15.1 Background 233
15.2 The process of going 'nut free' 234
15.3 The factory changes 237
15.4 People disciplines 238
15.5 Verification 241
15.6 Retailer reaction 243
15.7 What is nut free? - the problem of evolving science 244
15.8 The need for thresholds 245
Appendix: Useful web links 248
Index 253
Author