Allergen Management in the Food Industry

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture and Agri-Food Canada (AAFC). AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in plant protein research and food allergies at the research centre in St Hyacinthe, Quebec. SAMUEL BENREJEB GODEFROY, PHD, is the Director General of the Food Directorate in the Health Products and Food Branch of Health Canada. The Food Directorate is the federal food standard setting authority in Canada, which develops and administers standards, policies, guidelines, and regulations of foods available for sale in Canada. The Directorate manages a food research program that supports its standard-setting mandate. Dr. Godefroy has led the food allergen method development program at Health Canada since 2001.

• Preface xiContributors xvGlossary of Terms xixPart I Food Allergy and The Consumer 11 Immune-Mediated Adverse Reactions to Dietary Proteins 3Olga M. Pulido2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53Jupiter M. Yeung4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb GodefroyPart II General Principles for Allergen Management and Control 1315 Allergen Management and Control as Part of Agricultural Practices 133Vernon D. Burrows6 Principles and Practices for Allergen Management and Control in Processing 145Warren E. Stone and Jupiter M. Yeung7 Allergen Management and Control in the Foodservice Industry 167M. Hazel GowlandPart III Processing Foods Free From Specific Allergens 2058 Processing Foods Free from Dairy Proteins 207Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten9 Processing of Egg-Free Foods 259Valéry Dumont and Philippe Delahaut10 Fish and Shellfish Allergens 271Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson11 Processing Foods Without Peanuts and Tree Nuts 289Sahul H. Rajamohamed and Joyce I. Boye12 Processing Gluten-Free Foods 333Elke K. Arendt and Maria Helena B. Nunes13 Processing Foods Without Soybean Ingredients 355Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393Masahiro Shoji and Takahide ObataPart IV Risk Assessment and Risk Management 42115 Risk Assessment for Food Allergy 423Rene W.R. Crevel16 The Challenges of Precautionary Labeling 453Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473Christine Dupuis and Ferdinand Tchounkeu18 Emerging Allergens and the Future 495Allaoua Achouri and Joyce I. Boye19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La VieilleIndex 575

“In this valuable contribution to a complex field, [the editors] introduce the food industry’s challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies…”(SciTech Book News, December 2010)