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 xi

Contributors xv

Glossary of Terms xix

Part I Food Allergy and The Consumer 1

1 Immune-Mediated Adverse Reactions to Dietary Proteins 3
Olga M. Pulido

2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33
Sandra 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 Popping

3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53
Jupiter M. Yeung

4 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 75
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy

Part II General Principles for Allergen Management and Control 131

5 Allergen Management and Control as Part of Agricultural Practices 133
Vernon D. Burrows

6 Principles and Practices for Allergen Management and Control in Processing 145
Warren E. Stone and Jupiter M. Yeung

7 Allergen Management and Control in the Foodservice Industry 167
M. Hazel Gowland

Part III Processing Foods Free From Specific Allergens 205

8 Processing Foods Free from Dairy Proteins 207
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten

9 Processing of Egg-Free Foods 259
Valéry Dumont and Philippe Delahaut

10 Fish and Shellfish Allergens 271
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson

11 Processing Foods Without Peanuts and Tree Nuts 289
Sahul H. Rajamohamed and Joyce I. Boye

12 Processing Gluten-Free Foods 333
Elke K. Arendt and Maria Helena B. Nunes

13 Processing Foods Without Soybean Ingredients 355
Joyce I. Boye, Lamia LHocine, and Sahul H. Rajamohamed

14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393
Masahiro Shoji and Takahide Obata

Part IV Risk Assessment and Risk Management 421

15 Risk Assessment for Food Allergy 423
Rene W.R. Crevel

16 The Challenges of Precautionary Labeling 453
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said

17 Certification Programs for Foods Labeled as Free From Specific Allergens 473
Christine Dupuis and Ferdinand Tchounkeu

18 Emerging Allergens and the Future 495
Allaoua Achouri and Joyce I. Boye

19 Managing Risks and Preventing Food Allergy Incidents: A Regulators Perspective 537
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille

Index 575