Long description:

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.

• Provides new insights from clinical studies such as allergy treatments and thresholds
• Presents new developments in risk assessment, and in the risk management of allergens
• Includes the application of new methods and sampling strategies for food allergens

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