Secondary Contamination by Wheat Allergens across Cooking Bowls through the Use of Sponge Scourers-Reference-Cited by-同舟云学术

Secondary Contamination by Wheat Allergens across Cooking Bowls through the Use of Sponge Scourers

Published:2022-04-25 Issue:2 Volume:63 Page:70-78
ISSN:0015-6426
Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
language:en
Short-container-title:Journal of the Food Hygienics Society of Japan

Author:

Hashimoto Hiroyuki¹,M. Ikeda Tatsuya²,Yoshimitsu Masato³,Kiyota Kyohei³

Affiliation:

1. Department of Food and Nutrition, Tsu City College

2. Western Agricultural Research Center, National Agriculture and Food Research Organization

3. Division of Hygienic Chemistry, Osaka Institute of Public Health

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/shokueishi/63/2/63_70/_pdf

Reference23 articles.

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2. 2) Tanabe, S., Watanabe, J., Sonoyama, K., Watanabe, M. Food science challenges intractable wheat allergy. Kagaku to Seibutsu, 39, 440–447 （2001）.

3. 3) Aihara, Y. Food-dependent exercise-induced anaphylaxis. Arerugi （Jpn. J. Allergol.）, 56, 451–456 （2007）.

4. 4) Cianferoni, A. Wheat allergy: Diagnosis and management．J. Asthma Allergy, 9, 13–25 （2016）.

5. 5) Hashimoto, H., Yoshimitsu, M., Kiyota, K. Analysis of wheat allergen dispersed in air by the action of three types of flour sifter. Arerugi （Jpn. J. Allergol.）, 66, 209–221 （2017）.

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