Tracking the fate of allergens using novel detection and food processing approaches

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Understanding the impact of food processing and food structure on allergenic potential is central to managing allergen risks in the food chain. Investigations into the effect of processing on allergen structure and allergenic potential are still in their infancy, but two areas that remain neglected are the impact that food processing procedures have on sensitization potential and the way in which it may alter thresholds for elicitation of allergic reactions in sensitized individuals. A knowledge of how processing or food structure may alter threshold doses of allergens able to elicit an allergic reaction is highly relevant for managing allergens in a factory environment, particularly in relation to cross-contact allergens. Such information is necessary to inform hazard control procedures as it may affect the extent to which it is necessary to clean-down common processing lines. A better understanding of how processing affects allergen structure, and hence allergen screening assays, would help support interpretation of immuno-assay results especially when used to monitor highly processed ingredients. The overall objective of this industry related project is to study the impact of novel food processing on the fate of selected food allergens and to develop appropriate methods for their detection and characterization. This arises from the following hypothesis: i) Food processing and food matrix can affect the type and nature of allergens and their activity. ii) Food processing can trigger many chemical changes that can alter the allergen specificity, iii) Heat resistant allergens retain their structure and allergenic activity even after some thermal processing, iv) Thermal treatments can reduce allergens in certain foods and induce early tolerance, v) Food processing technologies can be to optimized to minimize or eliminate allergen activity, vi) Available detection methods for allergens lack sensitivity, and vii) It is now possible to refine/develop detection methods.The project is oriented at solving the industry related problem which would be beneficial to the sponsoring industry and Canadian food industry as a whole is also aimed at training of highly qualified professional.