Good Manufacturing Practices for Allergenic Foods - Use of Shared Equipment
Consumers with food allergies often react adversely to the ingestion of extremely low amounts of the offending food or foods that elicit their symptoms. The threshold dose needed to provoke an allergic reaction is not precisely known and is likely to vary from one allergic individual to another. However, given that reactions in the most sensitive individuals can occur from ingestion of trace amounts of the offending food, food processors must be very cautious about the use of shared equipment.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 14 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- On the money: Hormel still looking for M&A
- Consuming issues: The hunger-obesity paradox
- BRICs and beyond: Fonterra, Beingmate partnership
- On the money: Mengniu hones in on "star" brands
- just-food interview: Agropur CEO Robert Coallier
- Fonterra, Beingmate launch infant formula JV
- Mondelez eyes snacks categories in India
- Parmalat nears Lacteos Brasil acquisition
- UK firm Pasta Reale enters administration
- Italy yoghurt woes lead to Emmi profit warning