Allergenic risks of novel foods
One of the basic requirements of food industry innovations is to guarantee the safety of the products. Therefore, novel foods may be marketed in the European Union only after authorization based on a broad safety assessment. For the safety of consumers with food allergies, this assessment includes t...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2017
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| Sorozat: | Élelmiszervizsgálati közlemények
63 No. 4 |
| Kulcsszavak: | Élelmiszervizsgálat, Élelmiszerbiztonság, Allergia - élelmiszer |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79185 |
| Tartalmi kivonat: | One of the basic requirements of food industry innovations is to guarantee the safety of the products. Therefore, novel foods may be marketed in the European Union only after authorization based on a broad safety assessment. For the safety of consumers with food allergies, this assessment includes the investigation of the potential allergenic effects of new products. The currently available risk assessment strategy, which is based on the methodology used for the allergenic risk assessment of genetically modified plants, has been applied successfully in the case of novel foods where the risk of allergenic effect has emerged because of their protein content. The current strategy can be used in cases where the source of the protein is known, however, the unexpected allergenic effects of new protein sources cannot always be estimated. Recently, new directions in development have emerged, which have been used successfully in certain studies, e.g., in the investigation of the allergenic effects of insect proteins. This article summarizes the difficulties of the methodology and the efforts to overcome them, and shows examples of the allergenic risk assessment of already authorized novel foods and food ingredients. |
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| Terjedelem/Fizikai jellemzők: | 1768-1773 |
| ISSN: | 0422-9576 |