Date
2002
Document Type
Thesis
Degree Name
Master of Arts
Chairperson (Advisor 1)
Dr. Richard Brynteson
Reader (Advisor 2)
Mike Driscoll
Abstract
Food allergies are a rapidly growing problem in developed and developing countries. In the United States it is estimated that 7 million people have a food allergy. Currently there is no widely feasible cure for food allergies; the recommended treatment is an avoidance diet. Consequently the allergenic consumer relies on the manufacturer to provide accurate information on their product labels, and ensure that all major allergens are identified. Secondly, they look to the manufacture to produce product that has not been unknowingly cross-contaminated with food allergens. The industry is using HACCP (Hazard Analysis: Critical Control Point) methods to prevent the development of food borne pathogens. These principles can be adapted to the management and control of allergenic ingredients, specifically the big 8 (Peanuts, Tree Nuts, Wheat, Milk [Cow], Egg, Soybean, Fish, and Crustacea).
Recommended Citation
Peters, D. M. (2002). Allergen Management and Control in Industrial Food Production Using HACCP Principles (Thesis, Concordia University, St. Paul). Retrieved from https://digitalcommons.csp.edu/legacy-capstones_maom/97Restricted
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