Thermal processing and allergenicity of foods

Evaluation of Allergenicity of Genetically Modified Foods

Food processing and allergenicity.

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergeni...

Stability of food allergens and allergenicity of processed foods.

The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.

Allergens of Animal Origin: Stability and Allergenicity of Processed Foods

This article reviews recent data on the stability of cow's milk, hen's egg, fish, crustaceae, and meat allergens during food processing. Generally, allergens of food origin are stable and highly potent. Most severe allergic reactions, including fatal events, can be due to ingestion of cow's milk, hen's egg, fish, and shrimp. The allergenicity could be altered potentially by various procedures s...

Use of Linear Models for Thermal Processing of Acidified Foods

Acidified vegetable products with a ph above 3.3 must be heat processed to assure the destruction of Escherichia coli O157:h7, Salmonella enterica, Listeria monocytogenes, and other pathogenic bacteria that might be present in the product. Recently, the Food and Drug Administration has required that linear models for heat process data be used with electronic process filing forms. Existing recom...