Allergen Management in the Food Industry

Discover the essential guide to allergen management with Allergen Management in the Food Industry by Joyce I. Boye. Published by John Wiley & Sons Inc in 2010, this comprehensive hardback spans 624 pages, making it an invaluable resource for professionals in the food industry. This book delves into the critical aspects of harvesting, processing, and marketing allergenic foods, providing in-depth insights into the sources of allergenic contaminants and their behavior during food processing. It outlines specific measures that can be implemented to effectively minimize allergen occurrences in food products. Whether you are a food safety professional, a product developer, or involved in quality assurance, this book is a must-have for ensuring consumer safety and compliance in allergen management.