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© 2018

Food Allergens

Best Practices for Assessing, Managing and Communicating the Risks

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

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

About the editors

Tong-Jen Fu, Ph.D.: Dr. Tong-Jen Fu is a Research Chemical Engineer with the FDA’s Center for Food Safety and Applied Nutrition (CFSAN), Division of Food Processing Science and Technology. She received her M.S. and Ph.D. in Chemical Engineering from the Pennsylvania State University.  Dr. Fu’s research expands across several areas of food safety dealing with chemical contaminants, microbiological hazards as well as food allergens. Her allergen research focuses on the structural and physicochemical properties of food allergens, the impact of food processing on the detection of allergens, as well as safety assessment of the allergenic potential of genetically engineered foods. Dr. Fu serves as one of FDA’s subject matter experts on allergen issues and has provided expert reviews for a number of FDA and international guidelines for the safety assessment of foods derived from recombinant-DNA plants and microorganisms. Dr. Fu has authored or co-authored 33 journal articl

es, 5 book chapters, and 107 abstracts.  She has co-edited 3 books.

Lauren Jackson, Ph.D.: Dr. Lauren Jackson is Chief of the Process Engineering Branch at the U.S.  Food and Drug Administration (FDA)/Center for Food Safety and Applied Nutrition (CFSAN)/Division of Food Processing Science and Technology (DFPST), located in Bedford Park, IL.   She received her B.S. in Food Science from Cornell University and her M.S. and Ph.D., both in Food Science, from the University of Wisconsin-Madison.  Dr. Jackson’s expertise is in the following areas:  the effects of processing on food constituents and chemical contaminants, food allergen control, the stability of biothreat agents, and the analysis of chemical contaminants, constituents and allergens in food.  She also is one of FDA’s subject matter experts on cleaning and other measures for controlling allergens in food manufacturing facilities.  Dr. Jackson authored or co-authored over

50 peer reviewed papers, 11 book chapters and co-edited five books.  She is actively involved in several scientific organizations, including the Institute of Food Technologists (IFT), the American Chemical Society (ACS), and the International Association for Food Protection (IAFP).  She is a Scientific Editor for the Journal of Food Science and the Journal of Food Protection.

Kathiravan Krishnamurthy, Ph.D.: Dr. Kathiravan Krishnamurthy is an assistant professor at the Department of Food Science and Nutrition. Dr. Krishnamurthy received his M.S. and Ph.D. in Agricultural and Biological Engineering from the Pennsylvania State University. His research focuses on applications of nonthermal food processing technologies, advanced thermal processing technologies, heat transfer, modeling, and simulation. Dr. Krishnamurthy is an internationally acclaimed researcher in pulsed light processing, a novel food processing technology. He authored or co-au

thored numerous peer-reviewed journal articles and book chapters. He received many noteworthy awards including “Sigma Xi Award (junior faculty division)” from the Illinois Institute of Technology, “Gerald T. Gentry Award for Excellence in Graduate Research” from the Pennsylvania State University, “Outstanding Paper Presentation Award” from the Evans family lecture for graduate research and “Outstanding Volunteer Award” from the Nonthermal Processing Division of the Institute of Food Technologists (IFT). Dr. Krishnamurthy holds leadership positions in organizations such as Institute for Food Technologists, Phi Tau Sigma, and Sigma Xi.

Wendy Bedale, Ph.D.: Dr. Wendy Bedale received her Ph.D. at the University of Wisconsin-Madison and conducted postdoctoral research at the University of California at Berkeley and Duke University.  After working nearly two decades in a variety of scientific, clinical/regulatory, and project management positions in the pharmaceutica

l and biotechnology industries, she returned to the University of Wisconsin-Madison as a science writer for the Food Research Institute where she writes about many aspects of food safety for a variety of audiences.

Bibliographic information

  • Book Title Food Allergens
  • Book Subtitle Best Practices for Assessing, Managing and Communicating the Risks
  • Editors Tong-Jen Fu
    Lauren S. Jackson
    Kathiravan Krishnamurthy
    Wendy Bedale
  • Series Title Food Microbiology and Food Safety
  • Series Abbreviated Title Food Microbiology,Food Safety
  • DOI https://doi.org/10.1007/978-3-319-66586-3
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-3-319-66585-6
  • Softcover ISBN 978-3-319-88278-9
  • eBook ISBN 978-3-319-66586-3
  • Edition Number 1
  • Number of Pages X, 255
  • Number of Illustrations 9 b/w illustrations, 34 illustrations in colour
  • Topics Food Microbiology
    Food Science
    Public Health
  • Buy this book on publisher's site