Advances in food irradiation reducing the allergenicity of food allergens

Food allergy is one of the serious food safety problems threatening human health. Food irradiation can reduce the allergenicity of food allergens and is a potential physical desensitization technology. In this review, the characteristics, principle and development history of irradiation desensitization technology were introduced, and the research progresses on reducing the allergenicity of animal foods (e.g. milk, eggs, shrimp and fish) and plant foods (peanut, soybean, wheat and nuts) by irradiation were summarized. In addition, the reducing effects and impact factors of irradiation on food allergens were analyzed, and the future research direction of irradiation desensitization technology was discussed. The purpose is to provide reference for the research and application of reducing the allergenicity of food allergens by irradiation technology. (authors)