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Allergen management in the food industry: it’s all about cross-contact and contamination prevention

13 June 2017 | By ,

Food allergies and other food sensitivities are individualistic adverse reactions to foods. The hazard may be defined as the inadvertent consumption of a food allergen by a sensitive individual. In this article François Bourdichon, Food Safety Consultant, and Bert Pöpping, FOCOS discuss true food allergies (reproducible adverse reactions to a…