Philip Johnson, Ph.D. is an Associate Professor at the University of Nebraska–Lincoln and a contributor to FARRP. His research focuses on the application of mass spectrometry and protein chemistry techniques to the study of food allergens and allergy. Although the primary focus of the Johnson lab is detection of allergens in foods, he also maintains an interest in the characterization of food allergens for use in clinical environments. He holds a Ph.D. in Biochemistry from the University of East Anglia and a B.Sc. degree in Molecular Biology and Biochemistry from Durham University.
This article examines how the development and validation of effective cleaning practices are imperative to prevent allergen cross-contact in food processing environments.
