Towards the Quantitative Management of Food Allergens in the Food Industry
Author:
Funder
Instituto Nacional de Tecnología Agropecuaria
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43555-023-00008-2.pdf
Reference47 articles.
1. Baseggio Conrado A, Ierodiakonou D, Gowland MH, Boyle RJ, Turner PJ. Food anaphylaxis in the United Kingdom: analysis of national data, 1998-2018. BMJ (former British Medical Journal). 2021;372(251):1–10. https://doi.org/10.1136/bmj.n251.
2. Ward R, Crevel R, Bell I, Khandke N, Ramsay C, Paine S. A vision for allergen management best practice in the food industry. Trends Food Sci Technol. 2010;21(12):619–25. https://doi.org/10.1016/j.tifs.2010.09.004.
3. Sharma GM, Ma Y, Luccioli S. Recalls associated with food allergens and gluten in FDA-regulated foods from fiscal years 2013 to 2019. J Food Prot. 2023;86(4):100069. https://doi.org/10.1016/j.jfp.2023.100069.
4. Soon JM, Brazier AKM, Wallace CA. Determining common contributory factors in food safety incidents – a review of global outbreaks and recalls 2008–2018. Trends Food Sci Technol. 2020;97:76–87. https://doi.org/10.1016/j.tifs.2019.12.030.
5. Bedford B, Yu Y, Wang X, Garber EAE, Jackson LS. A limited survey of dark chocolate bars obtained in the United States for undeclared milk and peanut allergens. J Food Prot. 2017;80(4):692–702. https://doi.org/10.4315/0362-028x.jfp-16-443.
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