动物性食品过敏导致的食品安全风险及其控制措施  

Food Safety Risks Caused by Animal Food Allergies and the Control Measures

作　　者：肖静 邹萍萍 田琳 张苗 王金秋[1] 肖宇[1] XIAO Jing;ZOU Pingping;TIAN Lin;ZHANG Miao;WANG Jinqiu;XIAO Yu(Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs),College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106)

机构地区：[1]成都大学农业农村部杂粮加工重点实验室药学与生物工程学院,成都610106

出　　处：《食品工业》2020年第5期245-249,共5页The Food Industry

基　　金：国家自然科学基金项目(31601490);国家重点研发计划(2018YFC1602101)。

摘　　要：针对动物性食物及其制品所导致的食物过敏问题,总结动物性食品过敏的致敏机制、研究现状和发展进程等,并对动物性食品过敏所带来的食品安全与风险问题控制措施,如过敏成分的检测与鉴定、食品标签、脱敏方法等进行介绍。旨在为动物性食品致敏风险的控制与消除提供参考。Focusing on the sensitization caused by animal foods and their products, the mechanism of animal food allergy, research status and development process were reviewed. Meanwhile, the control measures for the food safety and risk casing by animal food allergy were summarized, such as the detection and identification of allergies, food labeling and allergy desensitization methods. The reference for the control and elimination of animal food sensitization risks was provided.

关 键 词：动物性食品 过敏 脱敏 致敏物检测 食品标签 

分 类 号：TS201.6[轻工技术与工程—食品科学]