Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/45853
Title: Allergen management as a key issue in food safety
Authors: Raposo, António
Pérez, Esteban
de Faria, Catarina Tinoco
Carrascosa, Conrado 
Issue Date: 2017
Journal: Food Safety and Protection
Abstract: © 2018 by Taylor & Francis Group, LLC.196Current 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
9781498762878
DOI: 10.1201/9781315153414
Source: Food Safety and Protection, p. 195-241
Appears in Collections:Capítulo de libro
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