The detection and regulation advances of food allergens  

The detection and regulation advances of food

作　　者：Zi-Ye Zhang 

机构地区：[1]State Key Laboratory of Marine Food Processing&Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China

出　　处：《Food and Health》2024年第1期16-20,共5页食品和健康（英文）

基　　金：The authors appreciated the financial support from National Natural Science Foundation of China(32102091);Shandong Provincial Natural Science Foundation(ZR2021QC086);China Postdoctoral Science Foundation(2021M693026);Postdoctoral Innovation Project of Shandong Province(862105033022);Qingdao Postdoctoral Applied Research Project(862105040045);Research Funding of Ocean University of China(862001013187).

摘　　要：Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.

关 键 词：Food allergen ALLERGENICITY DETECTION Non-thermal processing Hypoallergenic food 

分 类 号：H31[语言文字—英语]