Food Manufacturing and Allergen Management

  • Giampiero BarbieriEmail author
  • Caterina Barone
  • Arpan Bhagat
  • Giorgia Caruso
  • Zachary Ryan Conley
  • Salvatore Parisi
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)


Allergens are naturally occurring proteins responsible for causing non-toxic immune mediated adverse food reaction, called ‘Food Allergy’, in consumers. Another type of non-toxic reactions is ‘Food Sensitivity or Intolerance’. Allergic reactions such as anaphylactic shocks may even cause death within minutes. For these and other reasons, medical treatments are urgently required. Multiple factors are involved in development of allergies like genetics, age, dose, exposure to allergenic foods, etc. The aim of this chapter is to provide a general overview of the problem of food allergens in the current food industry with a description of main countermeasures.


Antigen Antibody Epitope Allergenicit Risk management Cross-contamination 


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Copyright information

© The Author(s) 2014

Authors and Affiliations

  • Giampiero Barbieri
    • 1
    Email author
  • Caterina Barone
    • 2
  • Arpan Bhagat
    • 3
  • Giorgia Caruso
    • 4
  • Zachary Ryan Conley
    • 5
  • Salvatore Parisi
    • 6
  1. 1.Experimental Station for the Food Preserving IndustryParmaItaly
  2. 2.ENFAP Comitato Regionale SiciliaPalermoItaly
  3. 3.Butterfield FoodsIndianapolisUSA
  4. 4.PalermoItaly
  5. 5.Stowers Institute for Medical ResearchKansas CityUSA
  6. 6.Gambino Industrie Alimentari S.p.aPalermoItaly

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