Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This 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, and part three covers 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 manufacture.

• Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes
• Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection
• Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- 1: Introduction to food allergy
- Abstract
- 1.1 Introduction: what is food allergy?
- 1.2 Other food intolerances
- 1.3 Food allergy prevalence and patterns
- 1.4 What is a food allergen?
- 1.5 Food allergen risk management
- 1.6 The value of having food allergen data
- 1.7 Challenges and considerations in food allergen analysis
- 1.8 Conclusions
- Part One: Managing allergens in the food chain
- 2: Traceability of allergenic foods in the food chain
- Abstract
- 2.1 Introduction
- 2.2 Legislation, standards and guidance
- 2.3 Traceability systems
- 2.4 Analytical methods used in traceability investigations
- 2.5 Conclusions
- 3: Food allergen risk assessment and management
- Abstract
- 3.1 Introduction
- 3.2 Food allergy as a public health issue
- 3.3 Risk assessment for food allergens: background and issues
- 3.4 Development of risk assessment for food allergens
- 3.5 Practical aspects of risk assessment
- 3.6 Risk management
- 3.7 Conclusions
- 4: Assessment and communication of allergen risks in the food chain
- Abstract
- 4.1 Introduction
- 4.2 Principles and methods
- 4.3 Allergen risk assessment and hazard characterisation
- 4.4 Risk communication
- 4.5 Risk assessment to allergen control plan
- 4.6 Current research and future trends
- 4.7 Conclusions
- 5: Hygienic design and cleaning as an allergen control measure
- Abstract
- 5.1 Introduction
- 5.2 Hygienic design: regulations and norms
- 5.3 Hygienic equipment design
- 5.4 Hygienic building design
- 5.5 Integrating hygienic systems/hygienic engineering
- 5.6 Cleaning as an allergen control measure
- 5.7 Allergen cleaning: verification and validation
- 6: Effective allergen management practices to reduce allergens in food
- Abstract
- 6.1 Introduction
- 6.2 The retailer's perspective
- 6.3 The allergy journey
- 6.4 Labelling and packaging
- 6.5 Marks & Spencer packaging evolution
- 6.6 Allergen management risk assessment
- 6.7 Marks & Spencer's risk assessment process
- 6.8 Factory standards and controls
- 6.9 Gluten-free
- 6.10 Next steps
- Acknowledgements
- 7: Consumer attitudes to allergens in foods
- Abstract
- 7.1 Introduction
- 7.2 Which consumers are avoiding foods and why?
- 7.3 What information do these consumers need?
- 7.4 Living with food allergy
- 7.5 Information from packaging
- 7.6 Challenges for consumers at different stages of life
- 7.7 Summary of consumer needs
- 7.8 How can food suppliers ensure consumer confidence and trust?
- 7.9 Conclusions and future trends
- 7.10 Sources of further information and advice
- Acknowledgements
- 8: Assessing and managing allergenicity of genetically modified (GM) foods
- Abstract
- 8.1 Introduction
- 8.2 Assessing the allergenicity of novel proteins
- 8.3 Key steps in allergenicity assessment
- 8.4 Environmental factors affecting allergenicity
- 8.5 Assessing the allergenicity of whole GM plants
- 8.6 Assessing the allergenicity of products from GM animals
- 8.7 Post-market monitoring
- 8.8 Conclusion
- Part Two: Detecting allergens in food
- 9: Sampling for food allergens
- Abstract
- 9.1 Introduction
- 9.2 Reasons to sample for food allergens and sampling plans
- 9.3 Approaches to sampling
- 9.4 Sample types
- 9.5 Quality of the sample
- 9.6 Future trends
- 10: Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in food
- Abstract
- 10.1 Introduction
- 10.2 Principles of an enzyme immunoassay
- 10.3 Main components of ELISA
- 10.4 Detection issues relating to particular allergens: egg, milk, nuts, prolamins and glutelins
- 10.5 Validation, characteristical parameters of ELISA and collaborative studies
- 10.6 Conclusions
- 11: Lateral flow devices for detecting allergens in food
- Abstract
- 11.1 Introduction
- 11.2 Lateral flow devices
- 11.3 Development of a lateral flow device
- 11.4 Key issues in using lateral flow devices
- 11.5 Future trends
- 11.6 Conclusions
- 11.