Risk Assessment Of Food Allergens Part 1 Review And Validation Of Codex Alimentarius Priority Allergen List Through Risk Assessment Meeting Report
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Risk Assessment Of Food Allergens Part 1 Review And Validation Of Codex Alimentarius Priority Allergen List Through Risk Assessment Meeting Report
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Author :
language : en
Publisher: World Health Organization
Release Date : 2022-03-29
Risk Assessment Of Food Allergens Part 1 Review And Validation Of Codex Alimentarius Priority Allergen List Through Risk Assessment Meeting Report written by and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-29 with Medical categories.
Risk Assessment Of Food Allergens Part 1 Review And Validation Of Codex Alimentarius Priority Allergen List Through Risk Assessment
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2022-03-22
Risk Assessment Of Food Allergens Part 1 Review And Validation Of Codex Alimentarius Priority Allergen List Through Risk Assessment written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-22 with Technology & Engineering categories.
The labelling of food allergens in pre-packaged foods plays a key role in protecting food allergic individuals, as no preventative clinical treatment is currently available. The list of major foods and ingredients known to cause hypersensitivity was included into the Codex General Standard for the Labelling of Packaged Foods (GSLPF) in 1999. There have been many scientific developments in the understanding of food allergens and their management since the original drafting of the GSLPF. Thus, in response to the request from Codex for scientific advice, including current evidence of consumer understanding of allergens, FAO and WHO convened a series of three expert meetings to provide scientific advice on this subject. The purpose of the first meeting of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was to review and validate the Codex priority allergen list through risk assessment. This report focuses on the deliberations and conclusions of this meeting.
Risk Assessment Of Food Allergens Part 2 Review And Establish Threshold Levels In Foods For The Priority Allergens Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-01-23
Risk Assessment Of Food Allergens Part 2 Review And Establish Threshold Levels In Foods For The Priority Allergens Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-23 with Medical categories.
Risk Assessment Of Food Allergens Part 3 Review And Establish Precautionary Labelling In Foods Of The Priority Allergens
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2023-05-19
Risk Assessment Of Food Allergens Part 3 Review And Establish Precautionary Labelling In Foods Of The Priority Allergens written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-19 with Social Science categories.
FAO and WHO reconvened a third meeting to review and evaluate the evidence in support of precautionary allergen labelling to address unintended allergen presence in foods. The Expert Committee at the third meeting reviewed the data on the current status and uses of the precautionary allergen labelling (PAL) and unanimously agreed that current PAL systems used in many countries needed to be improved as they were neither uniform nor informative and were not consistently risk based on amount and frequency of UAP found in food products. The Expert Committee also found that current PAL approaches led to widespread PAL that diminished information and value for consumers. The Expert Committee reviewed again the principles and basis of RfD from the second meeting and reached a consensus that the RfD for each priority allergen, as described by the HBGV and safety objectives, was a valid risk assessment endpoint for determining when sporadic or unexpected UAP posed more than appreciable risk to consumers and needed to be communicated to consumers by PAL.
Risk Assessment Of Food Allergens Part 4 Establishing Exemptions From Mandatory Declaration For Priority Food Allergens
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2024-02-26
Risk Assessment Of Food Allergens Part 4 Establishing Exemptions From Mandatory Declaration For Priority Food Allergens written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-26 with Medical categories.
The Codex Committee on Food Labelling (CCFL) requested scientific advice as to whether certain foods and ingredients, such as highly refined foods and ingredients, that are derived from the list of foods known to cause hypersensitivity can be exempted from mandatory declaration. The objective of this fourth meeting was to expand on the recommendations from the first meeting concerning derivatives of food allergens and establish a framework for evaluating exemptions for food allergens. A pro forma process has been developed and tested against allergen derivatives previously granted exemptions in various countries or regions and found to be effective for consideration in future exemption decisions. The Expert Committee recommends that the process outlined in the pro forma process be used to guide any future development and evaluation of derivative exemptions. Establishment of safety based upon this weight of evidence approach is dependent upon consideration of data quality, outcome of the exposure assessment for all intended ingredient uses (specified for exemption), and review by competent authorities (as needed). When safety is established, exemption can be justified.
Risk Assessment Of Food Allergens Part 5
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-11-15
Risk Assessment Of Food Allergens Part 5 written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-15 with Medical categories.
Risk Assessment Of Food Allergens Part 3 Review And Establish Precautionary Labelling In Foods Of The Priority Allergens Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-06-16
Risk Assessment Of Food Allergens Part 3 Review And Establish Precautionary Labelling In Foods Of The Priority Allergens Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-16 with Medical categories.
Encyclopedia Of Food Allergy
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Author :
language : en
Publisher: Elsevier
Release Date : 2024-06-12
Encyclopedia Of Food Allergy written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-12 with Medical categories.
Encyclopedia of Food Allergy, organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With online and physical presence, intuitive and easily accessible organization of information, the reader can quickly access overview and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required for those in the field. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions. Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving life-long, severe and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them. With the expanding breadth and depth of the field, there is no existing comprehensive resource available for those professionals interested in learning about or contributing to food allergy research and clinical care. This is a complete resource covering broad and detailed aspects of food allergy and adverse food reactions for clinicians, researchers, regulators, food industry, students and other stakeholders who need and will benefit from a rich resource with in-depth and practical information. Presents in-depth, comprehensive coverage from an outstanding international author base of domain experts Ideal for new researchers and clinicians who will have a single resource that includes general topics to get them started Includes access to detailed information in their areas of work AND for many related topics that will help improve their research or clinical care
Functionality Of Plant Proteins
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Author : Janitha P.D. Wanasundara
language : en
Publisher: Elsevier
Release Date : 2024-06-22
Functionality Of Plant Proteins written by Janitha P.D. Wanasundara and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-22 with Technology & Engineering categories.
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Food Safety In The Context Of Limited Food Availability
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org. [Author] [Author]
Release Date : 2024-05-24
Food Safety In The Context Of Limited Food Availability written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. [Author] [Author] this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-24 with Technology & Engineering categories.
Lipid-based nutrient supplements (LNS) and ready-to-use therapeutic food (RUTF) are used to prevent and treat malnutrition in children. [Author] They are often produced in regions experiencing food insecurity and include edible oils obtained from oleaginous seeds or fruits that must be refined to remove undesirable substances and ensure adequate shelf-life for the product. [Author] However, the formation of the heat-induced contaminants 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters and glycidyl fatty acid esters (GEs) may occur during the refining process of edible oils. [Author] 3-MCPD and its fatty acid esters are present in many other foodstuffs and most of the total lifetime exposure is attributed to foods other than LNS/RUTF. [Author] While the only Codex standard developed for 3-MCPD is for liquid condiments containing acid hydrolyzed vegetable proteins, no Codex standards are available for GEs. [Author] This publication provides an overview of risk assessments for 3-MCPD and GEs previously performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), European Food Safety Authority (EFSA) and other authorities, based on chronic exposure. [Author] The use of LNS/RUTF is intended to be of finite duration and confined to a specific life stage. [Author] The aim of this report was to provide an assessment to characterize the risk of less-than-lifetime exposure to 3-MCPD (including 3-MCPD fatty acid esters) and GEs via LNS/RUTF in the context of limited food availability. [Author] The thresholds identified herein for concentrations of 3-MCPD and glycidol equivalents in LNS/RUTF products are considered to represent a level of exposure that is of low concern for human health. [Author]