Effects of Food Processing on the Stability and Quality of Shellfish Allergens

Abstract

The high number of allergens that exist in the human food supply had led to increment of food allergies awareness by taking suitable prevention to protect sensitive consumers from unsolicited exposures to food allergens. Several attempts were done to lessen or eradicate the food allergenicity via food processing which eventually resulted in mixed outcomes. The rationale behind the usage of food processing to reduce/remove the food allergenicity and the limitations encountered are further discussed.