Allergen Management in the Food Industry edited by Joyce I. Boye and Samuel Benrejer-Godefroy

Table of Contents
PART I FOOD ALLERGY AND THE CONSUMER
1 Immune-Mediated Adverse Reactions to Dietary Proteins
Olga M. Pulido
2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping
3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review
Jupiter M. Yeung
4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insuffi cient Evidences for Garlic and Onion as Priority Allergens in Canada
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy
PART II GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL
5 Allergen Management and Control as Part of Agricultural Practices
Vernon D. Burrows
6 Principles and Practices for Allergen Management and Control in Processing
Warren E. Stone and Jupiter M. Yeung
7 Allergen Management and Control in the Foodservice Industry
M. Hazel Gowland
PART III PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS
8 Processing Foods Free from Dairy Proteins
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
9 Processing of Egg-Free Foods
Valéry Dumont and Philippe Delahaut
10 Fish and Shellfi sh Allergens
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
11 Processing Foods Without Peanuts and Tree Nuts
Sahul H. Rajamohamed and Joyce I. Boye
12 Processing Gluten-Free Foods
Elke K. Arendt and Maria Helena B. Nunes
13 Processing Foods Without Soybean Ingredients
Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed
14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans
Masahiro Shoji and Takahide Obata
PART IV RISK ASSESSMENT AND RISK MANAGEMENT
15 Risk Assessment for Food Allergy
Rene W.R. Crevel
16 The Challenges of Precautionary Labeling
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said
17 Certifi cation Programs for Foods Labeled as “Free From” Specific Allergens
Christine Dupuis and Ferdinand Tchounkeu
18 Emerging Allergens and the Future
Allaoua Achouri and Joyce I. Boye
19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille
INDEX