在共享烤油系统中量化,风险评估和缓解果过敏原交叉接触
Shimin Chen1, Joseph L Baumert1, Melanie L Downs1
1Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE, USA.
Journal of food protection
|December 5, 2025
概括
对于过敏消费者来说,最大限度地减少在共享炸油中的果仁交叉接触至关重要. 有效的油过方法可以将果仁蛋白降低到安全水平,减轻健康风险.
科学领域:
- 食品科学 食品科学 食品科学
- 食品安全 食品安全
- 过敏原管理 过敏原管理
背景情况:
- 食品生产中的过敏原交叉接触对过敏消费者构成风险.
- 分享的介质,如油炸油,在过敏原的转移和去除方面存在不确定性.
- 评估从油中去除过敏原对于食品安全至关重要.
研究的目的:
- 量化豆蛋白转移到油炸油和随后的产品.
- 评估各种油清洗方法在去除过敏原方面的有效性.
- 为了评估与油中的果仁交叉接触相关的健康风险.
主要方法:
- 在长椅上,用果仁,花生和土豆切片进行炸实验.
- 使用有针对性的质谱学量化油和产品中果总蛋白质的量化.
- 九种不同的石油清洗方法的比较,包括过和藻土处理.
主要成果:
- 油中果的结果是油中的果仁蛋白质70-130ppm.
- 随后炸花生和土豆片导致分别为23.0和193.5ppm的果仁蛋白质.
- 11μm过器,25μm过器和藻土处理方法可以将果仁蛋白从>200ppm降低到<10ppm.
结论:
- 油炸油中的果仁交叉接触可能对过敏个体构成健康风险.
- 特定的过方法有效地从油炸油中去除豆蛋白残留物.
- 实施这些清洁策略可以显著减轻食物生产中的过敏原交叉接触风险.
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