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Handbook of food allergen detection and control

Author: Simon Flanagan
Publisher: Cambridge ; Waltham, MA : Woodhead Publishing, an imprint of Elsevier, [2015]
Series: Woodhead Publishing in food science, technology, and nutrition, no. 264.
Edition/Format:   eBook : Document : EnglishView all editions and formats

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for  Read more...


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Genre/Form: Electronic books
Additional Physical Format: Print version:
Handbook of food allergen detection and control
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Simon Flanagan
ISBN: 9781782420217 1782420215
OCLC Number: 891997833
Description: 1 online resource.
Contents: List of contributorsWoodhead Publishing Series in Food Science, Technology and Nutrition1: Introduction to food allergyAbstract1.1 Introduction: what is food allergy?1.2 Other food intolerances1.3 Food allergy prevalence and patterns1.4 What is a food allergen?1.5 Food allergen risk management1.6 The value of having food allergen data1.7 Challenges and considerations in food allergen analysis1.8 ConclusionsPart One: Managing allergens in the food chain2: Traceability of allergenic foods in the food chainAbstract2.1 Introduction2.2 Legislation, standards and guidance2.3 Traceability systems2.4 Analytical methods used in traceability investigations2.5 Conclusions3: Food allergen risk assessment and managementAbstract3.1 Introduction3.2 Food allergy as a public health issue3.3 Risk assessment for food allergens: background and issues3.4 Development of risk assessment for food allergens3.5 Practical aspects of risk assessment3.6 Risk management3.7 Conclusions4: Assessment and communication of allergen risks in the food chainAbstract4.1 Introduction4.2 Principles and methods4.3 Allergen risk assessment and hazard characterisation4.4 Risk communication4.5 Risk assessment to allergen control plan4.6 Current research and future trends4.7 Conclusions5: Hygienic design and cleaning as an allergen control measureAbstract5.1 Introduction5.2 Hygienic design: regulations and norms5.3 Hygienic equipment design5.4 Hygienic building design5.5 Integrating hygienic systems/hygienic engineering5.6 Cleaning as an allergen control measure5.7 Allergen cleaning: verification and validation6: Effective allergen management practices to reduce allergens in foodAbstract6.1 Introduction6.2 The retailer's perspective6.3 The allergy journey6.4 Labelling and packaging6.5 Marks & Spencer packaging evolution6.6 Allergen management risk assessment6.7 Marks & Spencer's risk assessment process6.8 Factory standards and controls6.9 Gluten-free6.10 Next stepsAcknowledgements7: Consumer attitudes to allergens in foodsAbstract7.1 Introduction7.2 Which consumers are avoiding foods and why?7.3 What information do these consumers need?7.4 Living with food allergy7.5 Information from packaging7.6 Challenges for consumers at different stages of life7.7 Summary of consumer needs7.8 How can food suppliers ensure consumer confidence and trust?7.9 Conclusions and future trends7.10 Sources of further information and adviceAcknowledgements8: Assessing and managing allergenicity of genetically modified (GM) foodsAbstract8.1 Introduction8.2 Assessing the allergenicity of novel proteins8.3 Key steps in allergenicity assessment8.4 Environmental factors affecting allergenicity8.5 Assessing the allergenicity of whole GM plants8.6 Assessing the allergenicity of products from GM animals8.7 Post-market monitoring8.8 ConclusionPart Two: Detecting allergens in food9: Sampling for food allergensAbstract9.1 Introduction9.2 Reasons to sample for food allergens and sampling plans9.3 Approaches to sampling9.4 Sample types9.5 Quality of the sample9.6 Future trends10: Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foodAbstract10.1 Introduction10.2 Principles of an enzyme immunoassay10.3 Main components of ELISA10.4 Detection issues relating to particular allergens: egg, milk, nuts, prolamins and glutelins10.5 Validation, characteristical parameters of ELISA and collaborative studies10.6 Conclusions11: Lateral flow devices for detecting allergens in foodAbstract11.1 Introduction11.2 Lateral flow devices11.3 Development of a lateral flow device11.4 Key issues in using lateral flow devices11.5 Future trends11.6 Conclusions11.7 Sources of further information and advice12: Surface plasmon resonance (SPR) sensors for detecting allergens in foodAbstract12.1 Introduction12.2 Development of an SPR food allergen biosensor12.3 Applications of SPR for food allergen detection: peanuts12.4 Detection of shellfish toxins with SPR12.5 High-throughput food allergen profiling with imaging SPR12.6 Future trends12.7 Conclusions13: Polymerase chain reaction (PCR) methods for detecting allergens in foodsAbstract13.1 Introduction13.2 Advantages of PCR for allergen detection13.3 PCR principles and methods13.4 Multi-allergen detection and quantification with PCR13.5 PCR performance characteristics13.6 Conclusions and future trends14: Optical thin film biochips for detecting allergens in foodAbstract14.1 Introduction14.2 Principles of optical thin film biochips14.3 Applications for detection of allergenic foods14.4 Advantages and disadvantages of optical thin film biosensor chip assays14.5 Future trends14.6 Conclusions15: IgE antibody-based analysis for detecting allergens in foodAbstract15.1 Introduction15.2 General considerations15.3 IgE antibody-based in vivo assay for food allergen potency assessment15.4 IgE antibody-based in vitro assays for food allergen potency assessment15.5 Applications in the detection of peanuts15.6 Allergosorbent competitive inhibition assay: strengths and weaknesses15.7 Future trendsAppendix: abbreviations16: Validation, standardisation and harmonisation of analytical methods and test kits for detecting allergens in foodAbstract16.1 Introduction16.2 Different methods for the detection of allergens in food16.3 Comparing the different methods16.4 Limitations of the different methods and how they can be overcome16.5 Importance of validation and good practices16.6 Challenges of standardisation and harmonisation of analytical methods16.7 Future trendsPart Three: Case studies: detection and control of specific food allergens17: Detection and control of eggs as a food allergenAbstract17.1 Introduction17.2 Egg allergy17.3 Egg allergens17.4 Detection of egg allergens17.5 Enzyme-linked immunosorbent assay (ELISA)17.6 Other techniques: western blots, lateral flow and polymerase chain reaction (PCR) devices17.7 Future trends17.8 Conclusion18: Detection and control of soybeans as a food allergenAbstract18.1 Introduction18.2 Soybeans and their food uses18.3 Soybean allergy: prevalence and potency18.4 Clinical manifestations and severity of soybean allergy18.5 Soybean allergens18.6 Detection of soy residues18.7 Control of soy residues in food manufacturing facilities18.8 Future trends18.9 Conclusions18.10 Sources of further information and advice19: Detection and control of gluten as a food allergenAbstract19.1 Introduction19.2 Pathogenesis of celiac disease (CD)19.3 Testing of gluten toxicity19.4 Current EU labeling and codex guidelines19.5 Methods for measurement of gluten contamination in foods19.6 Future trends and summary20: Detection and control of fish, shellfish and molluscs as food allergensAbstract20.1 Introduction20.2 Classification of seafood and seafood protein characteristics20.3 Seafood as allergens20.4 Epidemiology of seafood allergy20.5 Manifestations of seafood allergies20.6 Management of seafood allergies20.7 Summary and future trends21: Detection and control of mustard and sesame as food allergensAbstract21.1 Introduction21.2 Mustard as an allergen21.3 The major allergic proteins in mustard21.4 Detection of mustard allergens and markers in food21.5 Sesame as an allergen21.6 The major allergic proteins in sesame21.7 Detection of sesame allergens and markers in food21.8 Future trendsIndex
Series Title: Woodhead Publishing in food science, technology, and nutrition, no. 264.
Responsibility: edited by Simon Flanagan.


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