Allergen risk: how to manage it? What food industries could make and which methods can be used to control the products and the processes.

  • Elisabetta Genta | egenta@marinigroup.it MariniGroup, Moncalieri, Italia, Italy.
  • G. Rossetti MariniGroup, Moncalieri, Italia, Italy.
  • T. Malisano MariniGroup, Moncalieri, Italia, Italy.
  • G. Corcelli MariniGroup, Moncalieri, Italia, Italy.
  • N. Iseppi MariniGroup, Moncalieri, Italia, Italy.

Abstract

For food companies manage the risk of allergens in their processes has become increasingly important, both to fulfill the laws requirements and for all the criteria of customers and consumers more aware and sensitive about this matter. The experience of this practical contribution is related to meat processing companies such as producers of meat preparations and meat products (products of salumeria). The goal is to explain what are the approaches used to manage the risk, what are the pratical and analytical methods designed to control and verify the right management related to cross contamination, and provide some data on the checks carried out in self-control plans.

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Published
2013-02-13
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Issue
Section
Applied Studies
Keywords:
Allergen, Meat, HACCP, Food.
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  • Abstract views: 804

  • PDF: 1046
How to Cite
1.
Genta E, Rossetti G, Malisano T, Corcelli G, Iseppi N. Allergen risk: how to manage it? What food industries could make and which methods can be used to control the products and the processes. Ital J Food Safety [Internet]. 2013Feb.13 [cited 2021Oct.16];1(6):36-1. Available from: https://pagepressjournals.org/index.php/ijfs/article/view/ijfs.2012.6.36