Effects of food processing on the stability of food allergens.
The ubiquitous presence of allergens in the human food supply coupled with increased awareness of food allergies warrants undertaking appropriate preventive measures to protect sensitive consumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate food allergenicity through food processing have met with mixed results. The rationale for using food processing to reduce/eliminate allergenicity and limitations to using this approach are discussed.
Department of Nutrition, Food and Exercise Sciences, 402 Sandels Building, College of Human Sciences, Florida State University, Tallahassee, FL 32306-1493, United States. ssathe@mailer.fsu.edu
Shridhar K
SK
Sathe
Suzanne S
SS
Teuber
Kenneth H
KH
Roux
D000485:Allergens / Q000737:chemistry* / Q000276:immunology* / Q000302:isolation & purification; D004355:Drug Stability; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology* / Q000517:prevention & control*; D006801:Humans
D000485:Allergens