Food Intolerance and the Food Industry

Food Intolerance and the Food Industry

by Taraneh Dean
     
 

ISBN-10: 0849308534

ISBN-13: 9780849308536

Pub. Date: 09/05/2000

Publisher: Taylor & Francis

The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book provides professionals with an appreciation of food intolerance,

Overview

The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It provides analytical techniques for detecting food allergens and is an essential reference for the food industry.

Product Details

ISBN-13:
9780849308536
Publisher:
Taylor & Francis
Publication date:
09/05/2000
Series:
Woodhead Publishing in Food Science and Technology Ser.
Edition description:
New Edition
Pages:
192
Product dimensions:
6.30(w) x 9.50(h) x 0.73(d)

Table of Contents

INTRODUCTION, T. Dean, The David Hyde Asthma and Allergy Research Center Background Terminology Mechanisms of food intolerance and food allergy Mechanisms of oral intolerance Summary References THE LEGAL CONTEXT: DUE DILIGENCE, M. Law, Law Laboratories Limited Introduction: The law and food intolerance The legal background: The Food Safety Act 1990

The legal background: Labelling The legal background: The control of food manufacture General product safety Civil remedies: The Consumer Protection Act Due diligence The practical application of 'due diligence' to allerginicity The future Summary DIAGNOSTIC TESTS, B.J. Bateman, The David Hide Asthma and Allergy Research Center Introduction The clinical history and examination Diagnostic tests Food challenges Skin testing Patch testing Laboratory tests Other useful tests Unproven and inappropriately-applied tests Summary References SYMPTOMS OF FOOD INTOLERANCE, J.O. Hourihane, Institute of Child Health and Great Ormond State Hospital Introduction How to distinguish intolerance from allergy Oral allergy syndrome Evolution of allergic reactions Clinical categorization of allergic reactions Anaphylaxis Other symptoms of food-related disease Summary Sources of information and advice Websites and addresses References THE TREATMENT OF FOOD INTOLERANCE, S.H. Arshad Introduction: The range of treatments Avoidance therapy Hypoallergenic food Drug treatment Treating the immediate symptoms Treatment of common food allergic diseases Summary: Trends in treatment References SOURCES OF INFORMATION AND LABELING, F. Angus, Leatherhead Food Research Association Introduction The UK Food Intolerance Bank The Dutch Food Intolerance Bank European food intolerance databanks Other international databanks Food labelling in Europe: An outline Current and proposed labelling requirements for ingredients causing hypersensitivity Future labelling trends Sources of further information and advice ANALYTICAL TECHNIQUES FOR DETECTING FOOD ALLERGENS, S. Kilburn, Southampton General Hospital Introduction The physical and chemical nature of food allergens Principles of food allergen techniques Processing and effects on allergenicity Summary References HANDLING FOOD ALLERGENS IN RETAIL AND MANUFACTURING, J. Hignett, Nestle UK Ltd.

Introduction Identification of allergens Good manufacturing practice Control of Allergens throughout the supply chain Other initiatives Key aspects of legislation from a manufacturing view Labelling and promotion Additional communication initiatives Summary References Sources of further information and advice Support Organizations for Individuals with Food Intolerance, D. Reading, The Anaphylaxis Campaign Introduction Current support organizations Collaboration with governments Collaboration with the food industry: Retaill and manufacturing The use of disclaimers on food labels The catering industry Coeliac disease Research into allergy and intolerance Summary Sources of further information and advice

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