Allergen Management in the Food Industry pdf

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Allergen Management in the Food Industry by Joyce I. Boye and Samuel Benrejeb Godefroy pdf free download

Allergen Management in the Food Industry by Joyce I. Boye and Samuel Benrejeb Godefroy pdf free download

Food allergic reactions have emerged as a growing challenge to the food industry. The statistics are quite remarkable: ∼ 4 – 8% of children and ∼ 2 – 4% of the adult population are believed to have food allergies. Allergic reactions are particularly bothersome because in some unfortunate situations, they have resulted in anaphylaxis and even death. For example, the death of a young girl in Ontario, the most populated province in Canada, after consumption of french fries that had been inadvertently in contact with a dairy product in her school cafeteria resulted in increased awareness about food allergies, leading legislators in the province to enact what is now known as Sabrina ’ s law. This legislation requires schools in Ontario to be proactive about allergy education and preparedness. The death of Sabrina is not unique, and unfortunately, other incidents have occurred around the world. Of the over 160 – 180 foods known to be allergenic, some are considered priority allergens. These include eggs, milk, soy, peanuts, tree nuts, fi sh, shellfi sh, and wheat (gluten). The health burden of allergies and allergy – related diseases still remains unclear. To protect food – allergic consumers, several countries around the world have put in place food allergen labeling regulations requiring food industries to label the priority allergens when they are present in foods. This has posed some challenges to the food industry and has resulted in discussions on the need of allergen management programs to allow the identifi cation of allergens in the food supply chain and their avoidance in foods targeted toward food – allergic consumers. The objective of food safety regulators and the food industry, ultimately, is to provide safe foods to allergic consumers and their families while maximizing choice.

Allergen Management in the Food Industry by Joyce I. Boye and Samuel Benrejeb Godefroy pdf free download

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