食品过敏原的安全管理

Safety Management on Food Allergens

本文综述了重大的相对性食品安全问题食品过敏原的特点和安全管理措施。主要阐述了食品过敏原的产生机制,主要类别和特点,检测与评价技术的发展并建议从加强标签管理、建立专业数据库、开发新产品、严格规范加工过程以及如何防范和治疗等几个方面着手来努力实现对这类食品安全问题的管理。

This article summarizes the characteristics of allergens and the control measures corresponding to manage food safety allergens. It mainly describes the types and features of allergens, the mechanism of allergic reaction, the development of their testing techniques and evaluation methods. Thus we suggest the allergen management on product identification, establishment of allergen data base in food industry, development of non-allergenic and low allergenic product, control to prevent cross contami- nation during non-allergen produce and allergen product processing and prevention of allergens impact and treatment of disease caused by allergen reaction.