Home > Search Results: keywords:"značení alergenů"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
The Allergen Labeling in Food Products
 Hrubová, Petra ; Dlouhý, Pavel (advisor) ; Hrnčířová, Dana (referee)
This bachelor's thesis named "The Allergen labeling in Food products" focuses on the topic of food allergies. In the theoretical part there are described the food allergens that are subjected to a mandatory labeling by Czech law. There are also stated the possibilities of allergen labeling of packaged or non-packaged foodstuffs and meals. It explores the aspect of each allergen and its effects on the health of sensitive people. The practical part is based on the laboratory analysis results of several meals that were sampled in different types of dining facilities. It shows to what extent the mandatory allergen labeling is fulfilled and whether it is correct. It was observed the information about food allergens was given, though it was often not complete, and some meals did contain an allergen that was not declared to the customer. This observation is corresponding to a similar investigation done by the Public Health Office in Vysočina district in Jihlava.
Detailed record
Problematika potravinových alergenů
 Dvořáková, Kamila
The causative factors for food-allergic reactions are proteins that are termed allergens. Allergenic proteins usually have high nutritional value for the major part of the population but threaten the health of a subset - the food-allergic consumers. The severity of allergic reactions varies from mild urticaria to potentially fatal anaphylactic shocks. At the moment, the only proven therapy for food allergy is a strict avoidance. This implies that people with a food allergy need to know whether the food products they purchase are indeed free from the ingredient that can trigger an allergic reaction in their body. Labeling of allergens has the potential not only to identify foods that are unsafe for allergic consumers but also to increase the choice of safe food products. Legislators and regulatory agencies have recognized the importance of labeling with regard to protecting the allergic consumer. As a result of this, in many jurisdictions in different parts of the world new legislation specifically aimed at the protection of allergic consumers has been put in place. This legislation has resulted in a mandatory labeling of the 13 most commonly allergenic foods (plus sulfites).
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English