Найти книгу: "Umsetzung der Allergen-Kennzeichnung"

Mit der CE-Kennzeichnung erbringt der Hersteller von Maschinen und Anlagen den Nachweis, dass diese den Anforderungen notwendiger Normen und Vorschriften entspricht. Neben den aktuellen europaischen Sicherheitsnormen und der internationalen Harmonisierung geht der Autor speziell auf die neue Maschinenrichtlinie ein, die seit Ende 2009 gultig ist. Erganzungen zur praktischen Anwendung der Sicherheits-Grundnorm IEC 61508 werden praxisnah erlautert. So werden Begriffe und Verfahren, wie z. B. Risikoanalyse, Risikobeurteilung und Validierung mit entsprechenden neuen Berechnungsmethoden durch praktische Beispiele vermittelt. Der Autor beschreibt aus Sicht des Maschinenherstellers, wie die Erfordernisse zur funktionalen Sicherheit in den Gesamtprozess der Anforderungen zur Maschinensicherheit integriert werden und wie die ersten praktischen Erfahrungen damit sind. Entwickler, Ingenieure und Hersteller von Maschinen erhalten Hilfestellung zur Gestaltung der Maschinensicherheit bei Entwurf, Planung, Projektierung, Realisierung und Inbetriebnahme sowie bei der Konzeption von sicheren Steuerungsablaufen. Sicherheitsbeauftragte bekommen einen Einblick in Normen und Referenzen mit wichtigen Erlauterungen. Aktuelle, praxisnahe Anwendungen mit Sicherheitsprodukten, Berechnungsbeispiele, FAQs und Checklisten zum Einhalten der Maschinenrichtlinie helfen beim Erstellen von sicherheitsrelevanten Losungen und bringen dem Anwender den Begriff der funktionalen Sicherheit auf konkrete Art und Weise naher.

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2–4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for ‘free-from’ foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.

Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations. Written by over 30 acknowledged experts and carefully edited by Dr Clare Mills and Professor Peter Shewry, themselves well known internationally; this important work covers all major aspects of the subject. Commencing with introductory chapters, the comprehensive contents of Plant Food Allergens includes details of the major allergens including: plant lipid transfer proteins, the 2S albumin proteins, the cereal a-amylase/trypsin family, latex and plant chitinases, profilins, bet v 1-homologous allergens and plant seed globulins. The book concludes with important chapters on the assessment of the allergenicity of novel and GM foods, and the monitoring of and technological effects on allergenicity of proteins in the food industry. Plant Food Allergens is an essential purchase for a wide range of scientists and clinicians including plant and agricultural scientists, chemists, allergy specialists, food scientists and technologists, pharmacologists, physiologists and nutritionists. Libraries in all research establishments and universities researching and teaching these subjects will need copies of this important book on their shelves Dr Clare Mills is based at The Institute of Food Research, Norwich, UK. Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK.