The success of allergen control programs depends on an accurate assessment of the allergenic potential of foods or proteins of interest. Most foods are processed prior to consumption. A better understanding of how food processing may affect the allergenicity of proteins will allow a more accurate allergen risk assessment. Although strict avoidance of the allergenic food is currently the only effective means to prevent occurrence of allergic reactions, there have been continuing research efforts to identify processing technologies that can be used to reduce protein allergenicity. Some of the research findings seem promising, but their practical applications remain to be determined. This presentation will provide an overview of how different processing technologies may affect protein allergenicity and will summarize recent advances in technological approaches to altering the allergenic potential of proteins.Reliable detection methods play a key role in allergen control during food production. ELISA test kits are commonly used by food manufacturers to verify and validate the effectiveness of allergen control programs, including ingredient analysis, validation of cleaning and sanitation procedures, and routine finished product analysis. Food manufacturers often rely on these test kits to quantify the levels of allergens present and thus the associated risk. In many cases, ELISA test kits are used to analyze samples that have been subjected to different degrees of cooking. Thermal processing can lead to changes in the solubility and immunoreactivity of allergenic proteins and consequently, can affect ELISA quantitation. This in turn may impact the perceived risk. In this presentation, the limitations of ELISA test kits for quantitative analysis of allergens in processed foods and the approaches to address these limitations will be discussed.

Processing effects on food allergens: Implications for allergen control

248th National Meeting (2014)

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