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http://hdl.handle.net/10553/45853
Título: | Allergen management as a key issue in food safety | Autores/as: | Raposo, António Pérez García, Esteban de Faria, Catarina Tinoco Carrascosa Iruzubieta, Conrado Javier |
Clasificación UNESCO: | 3309 Tecnología de los alimentos 330915 Higiene de los alimentos |
Palabras clave: | Food Allergies Anaphylaxis Nut Hypersensitivity Chemical hazards Developing countries, et al. |
Fecha de publicación: | 2017 | Publicación seriada: | Food Safety and Protection | Resumen: | Current food safety development not only takes into account microbiological, physical, and chemical food hazards, but also addresses the problem of food allergy because it has become a health problem due to the increasing prevalence and complexity of modern food and its globalization. In the last two decades, huge efforts have been made to assess the risk that arises from allergenic ingredients in food products for consumers with food allergy (Mourano et al., 2014b). Nevertheless, food allergy is an increasingly prevalent global health problem in both the industrialized world and in less developed countries, where, owing to poor labeling and awareness, a major challenge may exist (Gowland and Walker, 2015). | URI: | http://hdl.handle.net/10553/45853 | ISBN: | 9781498762885 | DOI: | 10.1201/9781315153414 | Fuente: | Food Safety and Protection, p. 195-241 |
Colección: | Capítulo de libro |
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