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consumption of even trace amounts of the offending food. Thus, the food industry must be alert to the avoidance of allergen cross-contact and the proper labeling of allergenic ingredients. Highly specific and sensitive tests are being developed for the detection of allergen cross-contact that will be useful in the establishment of hazard analysis of critical control points (HACCP) approaches to the control of allergen cross-contact.

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References

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Coping with Asthma

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