China 
Africa 
Explore chapters and articles related to this topic
Food Safety and Principles of Hazard Analysis and Critical Control Points (HACCPs)
Published in Titus De Silva, Integrating Business Management Processes, 2020
An important aspect of food safety is allergen control by food producers. Food allergens are typically naturally occurring proteins in foods or their derivatives that cause abnormal immune responses. Eight foods have been identified as causing the majority of reactions (Food Allergy Research and Education (FARE), n.d.): peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish. Food suppliers and food producers should have effective programmes to control the entry of allergens at each business location. They have an obligation to inform the consumer about the presence of regulated allergens present in food. The two main goals of any allergens control programme are the prevention of contact with allergens and proper labelling of food that contain allergens. A successful allergen management programme typically has four categories of controls: minimise the potential to cross-contact with allergens; managing work-in-progress; rework; and administration of management functions and label control programmes. These controls can be achieved through the development and implementation of standard operating procedures which address allergen control activities including the staging, warehousing and sealing of allergenic ingredients to prevent contact with non-allergenic ingredients (Grocery Manufacturers Association (GMA), 2008).
The influence of society on the UK's food and food regulatory systems
Published in Stephen Battersby, Clay's Handbook of Environmental Health, 2023
Whilst measures to prevent the development of a food allergy and the development of therapies to cure food allergies are promising areas of research; ultimately, the best option for allergic consumers is still is to avoid ingestion of a specific food.
Associations between grass pollen exposures in utero and in early life with food allergy in 12-month-old infants
Published in International Journal of Environmental Health Research, 2022
Nugroho Harry Susanto, Adrian J Lowe, Agus Salim, Jennifer J. Koplin, Mimi L. K. Tang, Noor H. A. Suaini, Anne-Louise Ponsonby, Katrina J. Allen, Shyamali C. Dharmage, Bircan Erbas
Single food allergy to hen’s egg or peanut, which are the two most prevalent food allergies (9.5% and 3.1%, respectively, Supplementary Table S1) and allergy to any one of hen’s egg, peanut, or sesame. We did not assess for cow’s milk and shrimp allergy.