Handbook of Food Allergen Detection and Control

- List of contributors - Woodhead Publishing Series in Food Science, Technology and Nutrition - 1: Introduction to food allergy - Abstract - 1.1 Introduction: what is food allergy? - 1.2 Other food intolerances - 1.3 Food allergy prevalence and patterns - 1.4 What is a food allergen? - 1.5 Food allergen risk management - 1.6 The value of having food allergen data - 1.7 Challenges and considerations in food allergen analysis - 1.8 Conclusions - Part One: Managing allergens in the food chain - 2: Traceability of allergenic foods in the food chain - Abstract - 2.1 Introduction - 2.2 Legislation, standards and guidance - 2.3 Traceability systems - 2.4 Analytical methods used in traceability investigations - 2.5 Conclusions - 3: Food allergen risk assessment and management - Abstract - 3.1 Introduction - 3.2 Food allergy as a public health issue - 3.3 Risk assessment for food allergens: background and issues - 3.4 Development of risk assessment for food allergens - 3.5 Practical aspects of risk assessment - 3.6 Risk management - 3.7 Conclusions - 4: Assessment and communication of allergen risks in the food chain - Abstract - 4.1 Introduction - 4.2 Principles and methods - 4.3 Allergen risk assessment and hazard characterisation - 4.4 Risk communication - 4.5 Risk assessment to allergen control plan - 4.6 Current research and future trends - 4.7 Conclusions - 5: Hygienic design and cleaning as an allergen control measure - Abstract - 5.1 Introduction - 5.2 Hygienic design: regulations and norms - 5.3 Hygienic equipment design - 5.4 Hygienic building design - 5.5 Integrating hygienic systems/hygienic engineering - 5.6 Cleaning as an allergen control measure - 5.7 Allergen cleaning: verification and validation - 6: Effective allergen management practices to reduce allergens in food - Abstract - 6.1 Introduction - 6.2 The retailer's perspective - 6.3 The allergy journey - 6.4 Labelling and packaging - 6.5 Marks & Spencer packaging evolution - 6.6 Allergen management risk assessment - 6.7 Marks & Spencer's risk assessment process - 6.8 Factory standards and controls - 6.9 Gluten-free - 6.10 Next steps - Acknowledgements - 7: Consumer attitudes to allergens in foods - Abstract - 7.1 Introduction - 7.2 Which consumers are avoiding foods and why? - 7.3 What information do these consumers need? - 7.4 Living with food allergy - 7.5 Information from packaging - 7.6 Challenges for consumers at different stages of life - 7.7 Summary of consumer needs - 7.8 How can food suppliers ensure consumer confidence and trust? - 7.9 Conclusions and future trends - 7.10 Sources of further information and advice - Acknowledgements - 8: Assessing and managing allergenicity of genetically modified (GM) foods - Abstract - 8.1 Introduction - 8.2 Assessing the allergenicity of novel proteins - 8.3 Key steps in allergenicity assessment - 8.4 Environmental factors affecting allergenicity - 8.5 Assessing the allergenicity of whole GM plants - 8.6 Assessing the allergenicity of products from GM animals - 8.7 Post-market monitoring - 8.8 Conclusion - Part Two: Detecting allergens in food - 9: Sampling for food allergens - Abstract - 9.1 Introduction - 9.2 Reasons to sample for food allergens and sampling plans - 9.3 Approaches to sampling - 9.4 Sample types - 9.5 Quality of the sample - 9.6 Future trends - 10: Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in food - Abstract - 10.1 Introduction - 10.2 Principles of an enzyme immunoassay - 10.3 Main components of ELISA - 10.4 Detection issues relating to particular allergens: egg, milk, nuts, prolamins and glutelins - 10.5 Validation, characteristical parameters of ELISA and collaborative studies - 10.6 Conclusions - 11: Lateral flow devices for detecting allergens in food - Abstract - 11.1 Introduction - 11.2 Lateral flow devices - 11.3 Development of a lateral flow device - 11.