Risk Management for Food Allergy [electronic resource].
Madsen, Charlotte.
Crevel, Rene.
Mills, Clare.
Taylor, Steve.
Burlington : Elsevier Science,
2013.
 Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers.    With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as wel
Description based upon print version of record.
Front Cover; Food Science and Technology International Series; Risk Management for Food Allergy; Copyright; Contents; List of Contributors; Foreword; HISTORY OF 'ALLERGY' LABELING; WHERE ARE WE NOW - THE BOOK; THE AUTHORS; Section 1 - Food Allergy: Causes, Prevalence, and Impacts; Chapter one - Living with Food Allergy: Cause for Concern; INTRODUCTION; QUALITATIVE STUDIES ON THE IMPACT OF FOOD ALLERGY ON HRQL; CHILDREN AND TEENS: THE EVOLUTION OF UNCERTAINTY; THE PARENTAL PERSPECTIVE: LIVING WITH UNCERTAINTY; THE PARENTAL PERSPECTIVE: QUANTITATIVE
THE CHILD, ADOLESCENT, AND ADULT PERSPECTIVE: QUANTITATIVEDISCUSSION; IMPROVING RISK MANAGEMENT AND HRQL: A BETTER WAY?; REFERENCES; Chapter two - Which Foods Cause Food Allergy and How Is Food Allergy Treated?; INTRODUCTION; FOODS INVOLVED IN ALLERGIC REACTIONS; SYMPTOMS AND SEVERITY OF FOOD ALLERGY; MANAGEMENT; REFERENCES; Chapter three - The Epidemiology of Food Allergy; PREVALENCE; TIME TRENDS OF FOOD ALLERGY PREVALENCE AND HEALTH CARE UTILIZATION; RISK FACTORS FOR FOOD ALLERGY; THE NATURAL HISTORY OF FOOD ALLERGIES; THE CONSEQUENCES OF FOOD ALLERGY; CONCLUSIONS; REFERENCES
Section 2 - Allergen Thresholds and Risk AssessmentChapter four - How to Determine Thresholds Clinically; INTRODUCTION AND DEFINITIONS; MEAL, SOURCE MATERIAL, AND THE MATRIX ISSUE; FACTORS AFFECTING THE OUTCOME OF CHALLENGES; INCLUSION AND EXCLUSION CRITERIA FOR PATIENTS TO UNDERGO TITRATED CHALLENGES; SAFETY ASPECTS OF TITRATED DBPCFC; PRE- AND POST-CHALLENGE ASSESSMENTS OF PATIENTS; WHICH SYMPTOM DEFINES THE INDIVIDUAL THRESHOLD DOSE?; CHALLENGE PROTOCOLS AND DOSING; AN OPEN FOOD CHALLENGE ALWAYS HAS TO FOLLOW A NEGATIVE DBPCFC; REFERENCES
Chapter five - Thresholds or 'How Much Is Too Much?'INTRODUCTION; WHAT IS MEANT BY THRESHOLDS IN THE CONTEXT OF FOOD ALLERGY AND ALLERGENS?; THRESHOLDS BEFORE EUROPREVALL: WHAT DATA WERE AVAILABLE AND HOW USEFUL WERE THEY FOR RISK ASSESSMENT?; HOW HAVE THRESHOLD DATA BEEN GENERATED? PROTOCOLS AND THEIR EVOLUTION; FACTORS AFFECTING THE OUTCOME OF CHALLENGE STUDIES AND THE TYPE OF DATA GENERATED; TOOLS FOR THE ANALYSIS OF THRESHOLD DATA; CONCLUSIONS; REFERENCES; Chapter six - From Hazard to Risk - Assessing the Risk; INTRODUCTION
WHY AND WHEN IS IT NECESSARY TO ESTIMATE THE RISK FROM ALLERGENIC FOOD?SAFETY ASSESSMENT IN FOOD ALLERGY USING ONE DATA POINT (NOAEL OR LOAEL) AND AN ESTIMATED FOOD CONSUMPTION; SAFETY ASSESSMENT IN FOOD ALLERGY BASED ON ALL AVAILABLE CHALLENGE DATA AND AN ESTIMATED INTAKE FOOD CONSUMPTION (BENCHMARK ...; EXPOSURE ASSESSMENT; RISK ASSESSMENT IN FOOD ALLERGY BASED ON THE DISTRIBUTION OF INPUT DATA (CHALLENGE, CONTAMINATION, CONSUMPTION) (PROBABILIS ...; EXAMPLES OF RISK ASSESSMENTS USING ALL THREE APPROACHES; SUMMARY OF RISK ASSESSMENT EXAMPLES; UNCERTAINTY FACTORS
SEVERITY CONSIDERATIONS IN RISK ASSESSMENT
 Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers.    With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as wel
Food allergy.
Food industry and trade
Food industry and trade
Food allergy
Food allergy
Food
Health & Biological Sciences
Medicine
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering
Clinical Immunology
Diet & Clinical Nutrition