Management of Food Allergens

Approximately 2–4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major importance to the food manufacturing industry. This book provides an overview of the important emerging topic in food safety of food allergens. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples when used in verifying in–process controls and finished–product labelling claims. The book aims to provide a critical analysis of the latest information available to the various stakeholders in food allergen management, consolidating the currently diffuse literature into a single, convenient reference source. It is directed at food scientists and technologists based in industry and research, quality assurance personnel and public health officials.