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Assess food allergy risk from allergen hazards
oleh: YU Chuang, YONG Ling, LI Zhenxing, GAO Xiang, LIN Hang, LIN Hong
Format: | Article |
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Diterbitkan: | The Editorial Office of Chinese Journal of Food Hygiene 2021-05-01 |
Deskripsi
As the incidence of global food allergies increases year-by-year, food allergic diseases have become a growing concern in food safety and public health issue circles. In this paper, the characteristics of food allergens, allergenicity mechanism, clinical manifestations, common allergenic foods, and main exposure sources were introduced. The formulation method and the latest adjustment of food allergen threshold and reference dose were summarized, and several internationally recognized risk assessment method of food allergens were also summarized, which provides the theoretical basis for the next step of food allergy risk assessment in our country.