Food Allergens

Best Practices for Assessing, Managing and Communicating the Risks

Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale (Herausgeber)

Buch | Hardcover

X, 255 Seiten

2017 | 1st ed. 2018
Springer International Publishing (Verlag)
978-3-319-66585-6 (ISBN)

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This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.
Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Tong-Jen Fu, Ph.D.: Dr. Tong-Jen Fu is a Research Chemical Engineer with the FDA's Center for Food Safety and Applied Nutrition (CFSAN), Division of Food Processing Science and Technology. She received her M.S. and Ph.D. in Chemical Engineering from the Pennsylvania State University. Dr. Fu's research expands across several areas of food safety dealing with chemical contaminants, microbiological hazards as well as food allergens. Her allergen research focuses on the structural and physicochemical properties of food allergens, the impact of food processing on the detection of allergens, as well as safety assessment of the allergenic potential of genetically engineered foods. Dr. Fu serves as one of FDA's subject matter experts on allergen issues and has provided expert reviews for a number of FDA and international guidelines for the safety assessment of foods derived from recombinant-DNA plants and microorganisms. Dr. Fu has authored or co-authored 33 journal articl es, 5 book chapters, and 107 abstracts. She has co-edited 3 books.

Chapter1. Best Practices for Assessing, Managing and Communicating Food Allergens Risks: An Introduction.- Chapter2. A Review of the Distribution and Costs of Food Allergy.- Chapter3. Current U.S. State Legislation Related to Food Allergen Management.- Chapter4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability.- Chapter5. Food Allergen Recalls - The Past as Prologue.- Chapter6. Allergen Management: Ensuring What is in the Product is on the Package.- Chapter7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product.- Chapter8. Allergen Cleaning Best Practices.- Chapter9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry.- Chapter10. Allergen Management in Food Service.- Chapter11. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & Orchestration.- Chapter12. Managing Food Allergens in Retail Quick-Service Restaurants.- Chapter13. FoodAllergen Online Training: An Example of Extension's Educational Role.- Chapter14. Allergen Control at Home.- Chapter15. Allergen Control for College and University Dining Service.

Erscheinungsdatum	08.12.2017
Reihe/Serie	Food Microbiology and Food Safety
Reihe/Serie	Practical Approaches
Zusatzinfo	X, 255 p. 43 illus., 34 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	567 g
Themenwelt	Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung
	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
Schlagworte	allergen control during manufacturing, preparation • allergen control during manufacturing, preparation, and serving • allergen risk assessment and management • Chemistry and Materials Science • development of effective allergen control training • development of effective allergen control training programs • Food & beverage technology • Food & beverage technology • Food Microbiology • food science • implementation of effective allergen control measu • implementation of effective allergen control measures • initiatives in managing food allergen risks • Life sciences: general issues • Microbiology (non-medical) • Public Health • Public health & preventive medicine • Public health & preventive medicine
ISBN-10	3-319-66585-5 / 3319665855
ISBN-13	978-3-319-66585-6 / 9783319665856
Zustand	Neuware