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Food Additives & Contaminants: Part A Volume 38, 2021 - Issue 4
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Articles

Occurrence and risk assessment of sesame as an allergen in selected Middle Eastern foods available in Montreal, Canada

Joseph Toumaa Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada;b Department of Heavy Metals and Colorants, Lebanese Agricultural Research Institute, Beirut, LebanonCorrespondence[email protected]
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Sébastien La Vieillea Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada;c Food Directorate, Health Canada, Ottawa, Ontario, Canada
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Laurent Guillierd Risk Assessment Department, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Maisons-Alfort, France
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Virginie Barrerea Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada
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Emilie Mannya Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada
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Jérémie Théoliera Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada
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Silvia Domingueza Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada
&
Samuel Benrejeb Godefroya Food Risk Analysis and Regulatory Excellence Platform (PARERA), Department of Food Science and Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, Canada
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Pages 550-562 | Received 14 Nov 2020, Accepted 17 Jan 2021, Published online: 05 Mar 2021

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Caterina Villa, Joana Costa & Isabel Mafra. (2022) Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Xiaowen Pi, Zeyu Peng, Jiafei Liu, Yunqing Jiang, Jiarong Wang, Guiming Fu, Yili Yang & Yuxue Sun. (2022) Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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