Infodoc : Sciences, Techniques et Culture

PART 1 RISK ASSESSMENT
1 The reality of food allergy: the patients' perspective
1.1 Background
1.2 Consumer reaction
1.3 Supporting consumers
1.4 Allergy services
1.5 Teenagers and young adults
1.6 Food labelling
1.7 Allergen thresholds
1.8 Food alerts
1.9 Our work with industry
1.10 The work of the FSA
1.11 Schools
1.12 Eating out
1.13 Daily life with a food allergy
1.14 Hopes for [...]

PART 1 RISK ASSESSMENT
1 The reality of food allergy: the patients' perspective
1.1 Background
1.2 Consumer reaction
1.3 Supporting consumers
1.4 Allergy services
1.5 Teenagers and young adults
1.6 Food labelling
1.7 Allergen thresholds
1.8 Food alerts
1.9 Our work with industry
1.10 The work of the FSA
1.11 Schools
1.12 Eating out
1.13 Daily life with a food allergy
1.14 Hopes for the future
References
2 Clinical incidence of food allergy
2.1 Introduction
2.2 Case 1 - Severe anaphylaxis to an unknown food product
2.3 Case 2 - Idiopathic anaphylaxis
2.4 Case 3 - Cross-reactivity or contamination?
2.5 Case 4 - To vaccinate or not in egg allergy
2.6 Case 5 - Adrenalin auto-injector for all egg-allergic patients?
2.7 Case 6 - Immunotherapy for oral allergy syndrome?
2.8 Conclusion
References
3 Identification and characterisation of food allergens
3.1 Introduction
3.2 Classification of food allergens
3.3 Plant food allergens
3.4 Animal food allergens
3.5 Conclusions
References
4 Coeliac disease: allergy or intolerance?
4.1 Introduction
4.2 About Coeliac disease
4.3 Prevalence and diagnosis
4.4 What is gluten?
4.5 The gluten-free diet
4.6 Gluten-free foods
4.7 Prescriptions
4.8 Allergen labelling
4.9 Food production
4.10 The Codex standard
4.11 Gluten testing
4.12 Gluten-free catering
4.13 Cross-contamination
4.14 Nutritional adequacy
4.15 Lactose intolerance
4.16 Coeliac UK
References
PART Il RISK MANAGEMENT
5 Risk management - the principles
5.1 Introduction
5.2 Allergen management: the issues
5.3 Development of allergen management plans: principles and considerations
5.4 Objectives
5.5 Application
5.6 Concluding remarks
References
6 Risk management - operational implications
6.1 Introduction
6.2 Identifying the hazard
6.3 Managing the hazard
6.4 Conclusion
References
7 Choices for cleaning and cross-contact
7.1 Allergen management and cleaning
7.2 The cleaning process
7.3 Principles of cleaning
7.4 Open plant cleaning
7.5 Dry cleaning
7.6 Manual cleaning
7.7 Foam and gel cleaning
7.8 Cross-contamination
7.9 Floor cleaning
7.10 Tray and rack washing machines
7.11 Cleaning-in-place
7.12 Management of allergen cross-contamination
7.13 Cleaning management
7.14 The cleaning programme
References
8 Validation of cleaning and cross-contact
8.1 Introduction
8.2 Validation of a cleaning regime
8.3 Sampling to validate cleaning
8.4 What to measure to validate cleaning
8.5 Summary
References
9 Validation, standardisation and harmonisation of allergen activities in Europe and worldwide
9.1 Analytical methods
9.2 Method validation
9.3 Standardisation of methods
9.4 Harmonisation
References
10 Standardisation of analytical methodology with special reference to gluten analysis
10.1 Introduction
10.2 Methods and standards
10.3 Gluten analysis
10.4 Gluten determination
References
11 Analytical choices
11.1 Development of allergen testing
11.2 Test formats
11.3 Commercial test kits
11.4 Analytical issues specific to immunoassays
11.5 Conclusions
References
12 Food allergen method development programme at Health Canada: support to standard setting and consumer protection
12.1 Rationale to ACT on preventing food allergy incidents in Canada
12.2 Health Canada's food allergen methodology programme
12.3 Conclusion
References
PART III RISK COMMUNICATION
13 Finished product labelling and legislation
13.1 Introduction
13.2 Legislation on allergen labelling - European Directive 2003/89/EC and subsequent amendments
13.3 Allergen cross-contamination and advisory labelling (Such as 'May Contain' statements)
13.4 Provision of allergy information for foods that are not pre-packed
13.5 'Free from' foods
13.6 Conclusions
References
14 Guidelines for manufacturing and certification programmes
14.1 Preface
14.2 Introduction
14.3 The law
14.4 Voluntary information
14.5 Guidelines
14.6 Certification schemes
14.7 Training
14.8 The use of risk assessment
14.9 Management
14.10 The environment
14.11 Labelling and communication
14.12 Thresholds
14.13 Testing
14.14 Conclusions
References
15 Risk communication - a manufacturer's perspective
15.1 Background
15.2 The process of going 'nut free'
15.3 The factory changes
15.4 People disciplines
15.5 Verification
15.6 Retailer reaction
15.7 What is nut free? - the problem of evolving science
15.8 The need for thresholds