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Food Allergens

Best Practices for Assessing, Managing and Communicating the Risks

  • Tong-Jen Fu
  • Lauren S. Jackson
  • Kathiravan Krishnamurthy
  • Wendy Bedale

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-x
  2. Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy
    Pages 1-18
  3. Ruchi S. Gupta, Alexander M. Mitts, Madeline M. Walkner, Alana Otto
    Pages 19-53
  4. Steven M. Gendel
    Pages 95-102
  5. Lauren S. Jackson
    Pages 131-154
  6. Miriam Eisenberg, Nicole Delaney
    Pages 167-180
  7. Suzanne Driessen, Katherine Brandt
    Pages 197-216
  8. Binaifer Bedford
    Pages 217-229
  9. Kathryn Whiteside, Lindsay Haas, Marissa Mafteiu
    Pages 231-248
  10. Back Matter
    Pages 249-255

About this book

Introduction

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.

Keywords

allergen risk assessment and management implementation of effective allergen control measures initiatives in managing food allergen risks development of effective allergen control training programs allergen control during manufacturing, preparation, and serving

Editors and affiliations

  • Tong-Jen Fu
    • 1
  • Lauren S. Jackson
    • 2
  • Kathiravan Krishnamurthy
    • 3
  • Wendy Bedale
    • 4
  1. 1.Division of Food Processing Science and TechnologyU.S. Food and Drug AdministrationBedford ParkUSA
  2. 2.Division of Food Processing Science and TechnologyU.S. Food and Drug AdministrationBedford ParkUSA
  3. 3.Department of Food Science and NutritionInstitute for Food Safety and Health, Illinois Institute of TechnologyBedford ParkUSA
  4. 4.Food Research InstituteUniversity of Wisconsin-MadisonMadisonUSA

Bibliographic information