Risk Management for Food Allergy (Food Science and Technology)

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9780123819888: Risk Management for Food Allergy (Food Science and Technology)

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

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Published by Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123819881 ISBN 13: 9780123819888
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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 231 x 155 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AA59780123819888

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Published by Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123819881 ISBN 13: 9780123819888
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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 231 x 155 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AA59780123819888

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Madsen, Charlotte (Editor)/ Taylor, Steve (Editor)
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Book Description Academic Pr, 2013. Hardcover. Book Condition: Brand New. 312 pages. 8.00x5.00x0.75 inches. In Stock. Bookseller Inventory # __0123819881

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MADSEN, CHARLOTTE; CREVEL, RENE; MILLS, CLARE; TAYLOR, STEVE
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Book Description Academic Press, 2014. Hardback. Book Condition: NEW. 9780123819888 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0892818

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MADSEN, CHARLOTTE; CREVEL, RENE; MILLS, CLARE; TAYLOR, STEVE
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Book Description Academic Press, 2014. Hardback. Book Condition: NEW. 9780123819888 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE01192880

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