Allergen Management in the Food Industry

Allergen Management in the Food Industry is divided into four sections: 

Food Allergy and the Consumer begins with an overview of food allergy and food intolerance; it then sets forth the major issues in food allergen management and the criteria for determining priority allergens

General Principles for Allergen Management and Control addresses allergen management in agricultural practices, food processing, and food service

Processing Foods Free from Specific Allergens reviews the processing of foods to eliminate the presence of priority allergens, including dairy, eggs, fish, crustaceans, peanuts, tree nuts, gluten, and soy

Risk Assessment and Risk Management addresses allergen risk assessment, risk management, precautionary labeling, and allergen-free certification 

Each chapter has been written by one or more leading experts in food allergen management. The authors include active researchers in Africa, Asia, Australia, Europe, and North America, who provide a global perspective on this hot-button issue.