Document Detail


Cross-contamination of foods and implications for food allergic patients.
MedLine Citation:
PMID:  20425003     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.
Authors:
Steve L Taylor; Joseph L Baumert
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Current allergy and asthma reports     Volume:  10     ISSN:  1534-6315     ISO Abbreviation:  Curr Allergy Asthma Rep     Publication Date:  2010 Jul 
Date Detail:
Created Date:  2010-06-25     Completed Date:  2010-10-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101096440     Medline TA:  Curr Allergy Asthma Rep     Country:  United States    
Other Details:
Languages:  eng     Pagination:  265-70     Citation Subset:  IM    
Affiliation:
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583-0919, USA. staylor2@unl.edu
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MeSH Terms
Descriptor/Qualifier:
Allergens / administration & dosage*,  adverse effects
Food Contamination*
Food Hypersensitivity / epidemiology*,  etiology*
Food Services*
Humans
Risk Assessment
Chemical
Reg. No./Substance:
0/Allergens

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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