Management of food allergens
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Chichester, West Sussex, U.K. ; Ames, Iowa :
Blackwell ,
c2009
|
| Subjects: |
Table of Contents:
- 1. The reality of food allergy: the patients' perspective
- 2. Clinical incidence of food allergy
- 3. Identification and characterisation of food allergens
- 4. Coeliac disease: allergy or intolerance
- 5. Risk management - the principles
- 6. Risk management operational implications
- 7. Choices for cleaning and cross-contact
- 8. Validation of cleaning and cross-contact
- 9. Validation, standardisation and harmonisation of allergen activities in Europe and worldwide
- 10. Standardisation of analytical methodology with special reference to gluten analysis
- 11. Analysis choices
- 12. Food allergen method development programme at health Canada: support to standard setting and consumer protection
- 13. Finished product labelling and legislation
- 14. Guidelines for manufacturing and certification programmes
- 15. Risk communication - a manufacturer's perspective