Analysis and evaluation of food manufacturing practices used to address allergen concerns

Comprehensive Reviews in Food Science and Food Safety

Volumn 5, Issue 4, 2006, Pages 138-157

  Taylor, Steve L ^a   Hefle, Susan L ^a   Farnum, Kevin ^b   Rizk, Steven W ^c   Yeung, Jupiter ^d   Barnett, Michael E ^e   Busta, Francis ^f   Shank, Fred R ^g   Newsome, Rosetta ^g   Davis, Sarah ^g   Bryant, Cory M ^g  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b GENERAL MILLS INC   (United States)

^c Masterfoods USA ^*  (United States)

^d Food Products Association   (United States)

^e Trade and Consumer Protection   (United States)

^f UNIVERSITY OF MINNESOTA   (United States)

^g Dept of Science and Technology Projects   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33750444569     PISSN: 15414337     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2006.00012.x     Document Type: Article

References (4)

1. Kemp SF and Lockey RF. 1996. Peanut anaphylaxis from food cross-contamination. J Am Med Assoc 275:1636-7.
2. NIH. 2004. Food Allergy: An Overview. July 2004. U.S. Dept. of Health & Human Services, National Institutes of Health, National Institute of Allergy and Infectious Diseases. NIH Publication Nr 04-5518.
3. Taylor SL and Hefle SL. 2000. Good manufacturing practices for the food industry - use of rework. Food Allergy Intolerance 1:114-7.
4. Vierk K, Falci K, Wolyniak C, and Klontz KC. 2002. Recalls of foods containing undeclared allergens reported to the U.S. Food and Drug Administration fiscal year 1999. J Allergy Clin Immunol 109(6):920-2.