焙烤制品生产中的过敏原及其控制体系研究进展

Research Progress of the Allergens and Its Control System in Baked Product

食品过敏问题已成为一项重要的食品安全危害,本文对焙烤制品国内外有关过敏原法律法规和国际对过敏原控制相关要求进行整理,并进行汇总分析,结合焙烤制品生产加工过程中所用原辅料及产品标识,识别了焙烤制品加工中存在含麸质的谷类-如全麦粉等、蛋类及其制品-鸡蛋、蛋液、蛋粉等、花生及其制品-如花生碎、花生片等、乳及其制品-如鲜奶、奶粉、乳清粉等、坚果及其制品-如杏仁、核桃仁等、芝麻及其制品如芝麻等是焙烤制品中的过敏原。从过敏原识别、原辅材料采购控制、加工过程交叉污染的控制、贮藏运输过程防止交叉污染控制、准确标签标识、产品可追溯及人员培训六方面提出了焙烤制品过敏原的系统控制体系。

Food allergy has become an important food safety hazard. In this paper,the allergen laws and regulations at home and abroad and the international requirements for allergen control are sorted out,and a summary analysis is made. Combining with the raw materials and accessories used in the production and processing of baked products and product identification,the baked products processing is identified. There are gluten-containing cereals such as whole wheat flour,eggs and their products-eggs,egg juice,egg powder,peanuts and their products-such as peanut crumbs,peanut chips,milk and its products-such as fresh milk,milk powder,whey powder,nuts and their products-such as almonds,walnuts,sesame and its products such as sesame,which are allergies in baked products. Systematic control system of allergens in baked products was put forward from six aspects:Identification of allergens,purchase control of raw and auxiliary materials,control of cross-contamination in processing,control of cross-contamination prevention in storage and transportation,accurate label identification,product traceability and personnel training.