Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

Clinical and Experimental Allergy

Volumn 42, Issue 1, 2012, Pages 30-37

  Madsen, C B ^a   Hattersley, S ^b   Allen, K J ^c   Beyer, K ^d   Chan, C H ^b   Godefroy, S B ^e   Hodgson, R ^b   Mills, E N C ^f   Munoz Furlong A ^g   Schnadt, S ^h   Ward, R ⁱ   Wickman, M ^j   Crevel, R ^k  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b FOOD STANDARDS AGENCY   (United Kingdom)

^c ROYAL CHILDREN'S HOSPITAL   (Australia)

^d CHARITÉ UNIVERSITÄTSMEDIZIN BERLIN   (Germany)

^e HEALTH CANADA   (Canada)

^f INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^g Food Allergy and Anaphylaxis Network   (United States)

^h Deutscher Allergie und Asthmabund   (Germany)

ⁱ PEPSICO INC   (United States)

^j SACHS CHILDREN S HOSPITAL   (Sweden)

^k UNILEVER RESEARCH   (United Kingdom)

more..

Author keywords

EuroPrevall; Food allergy; Risk assessment; Stakeholders; Tolerable risk; UK Food Standards Agency

Indexed keywords

ARTICLE; CONSENSUS; CONTAMINATION; CROSS CONTAMINATION; EUROPEAN UNION; FOOD ALLERGY; FOOD INDUSTRY; HUMAN; PATIENT ASSESSMENT; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; RISK ASSESSMENT; VALIDATION PROCESS;

ALLERGENS; DOSE-RESPONSE RELATIONSHIP, IMMUNOLOGIC; FOOD HYPERSENSITIVITY; FOOD INDUSTRY; GREAT BRITAIN; HUMANS; RISK ASSESSMENT;

EID: 84555188783     PISSN: 09547894     EISSN: 13652222     Source Type: Journal    
DOI: 10.1111/j.1365-2222.2011.03868.x     Document Type: Article

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