Handbook of Food Allergen Detection and Control

The Handbook of Food Allergen Detection and Control, 2nd Edition provides empirical and scientific guidance regarding modern tools used to identify and minimize allergenic compounds in food. Edited by food allergen specialist Simon Flanagan, this volume equips food safety professionals, regulators, and food safety students with practical analytical and administrative tools across supply chains.

The text structures its core material across four major functional sections. Part One examines allergen management throughout the broader food supply chain, while Part Two details analytical detection frameworks. Part Three outlines practical methods for reducing and eliminating allergenic compounds, and Part Four addresses individual allergen detection alongside associated risk factors in manufacturing facilities. The volume also reviews food allergen labeling requirements and consumer perspectives on allergen label communications.

In addition to foundational processing principles, the handbook incorporates modern clinical study findings, including advancements in allergy treatments and defined allergen risk management thresholds. It guides risk assessors and food science students in translating scientific data into operational risk assessment practices and allergen traceability protocols.