Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities. This book provides information on current and emerging technologies for detecting and reducing allergens to improve allergen control overall. Written by experts in the field, it offers a wide scientific perspective on allergens and includes hot topics such as food allergen labeling and consumer perspectives on food allergen labels. Chapters are fully revised to include the latest information in the industry, including practical applications of new methods and control strategies. The book is useful for anyone in the food supply chain. The book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation, and consumer attitudes. Following an introductory chapter by a distinguished expert, Part One covers allergen management throughout the food chain. Part Two details current and emerging methods of allergen detection in food, with Part Three covering methods for reducing and eliminating allergens in food. Finally, Part Four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacturing.

Table of Contents:

Part I Managing allergens in the food chain 1. Introduction to food allergy 2. Regulatory aspects of allergen management in the food chain 3. Traceability of allergens in the food chain 4. Developing food allergen management thresholds 5. Assessment and communication of allergen risks in the food chain 6. Labelling of food allergens and packaging issues 7. Consumer attitudes to allergens in food Part II Detecting allergens in food 8. Sampling for allergens in food 9. ELISA assays for detecting allergens in food 10. Lateral flow devices for detecting allergens in food 11. Biosensors for detecting allergens in food 12. PCR methods for detecting allergens in food 13. Optical thin film biochips for detecting allergens in food 14. IgE analysis for detecting allergens in food 15. Validation, standardisation and harmonisation of analytical methods and test kits for detecting allergens in food Part III Methods of reducing/eliminating allergens in food 16. Hygienic design and cleaning as an allergen control measure 17. Genetic manipulation for reducing allergens in 18. Heat treatment as an allergen control measure 19. Minimal processing for reducing allergens in food 20. Quality control systems for reducing allergens in food Part IV Control and detection of specific food allergens 21. Milk as a food allergen 22. Eggs as a food allergen 23. Peanuts as a food allergen 24. Tree nuts as food allergens 25. Soybeans as a food allergen 26 Gluten as a food allergen 27. Fish, shellfish and molluscs as food allergens 29. Mustard and sesame as food allergens 30. Emerging allergens in food