Risk analysis of food allergens

Marielle Spanjersberg, Niels Lucas Luijckx, Geert Houben

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

Risk analysis is the process of identifying hazards, assessing the risk of these hazards, identifying management options to reduce risks, weighing these, choosing and implementing risk reduction measures, and communication of existing or potential risks. This process has been developed for chemical, physical, or biological hazards in or of food in general. For allergens, this process seemed less suitable until recently, because there was no sound risk assessment method. In this chapter, new developments are described allowing a clear risk analysis strategy for allergens in food (Figure 15.1). The structure of this chapter is based on the successive steps given in Figure 15.1.

Original languageEnglish
Title of host publicationChemical and Biological Properties of Food Allergens
PublisherCRC Press
Pages387-398
Number of pages12
ISBN (Electronic)9781420058574
ISBN (Print)9781420058550
Publication statusPublished - 1 Jan 2009

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