PRACTICE AND QUESTIONS OF FOOD ALLERGENS LABELLING AND RECOMMENDED DISCLOSURE OVER THE BACKGROUND OF THEIR CROSS-REACTIONS

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November, 2019, vol. 9, Special issue (Microbiology-Biotechnology-Food Sciences)
pages: 473-477
Article type: Biotechnology of Biotechnology
DOI: 10.15414/jmbfs.2019.9.special.473-477
Abstract: Allergies are currently one of the most common chronic diseases which affect millions of people worldwide. The presence of allergens in food products have to be labelled, however, only in case of several classes of allergen source. Actual knowledge points out to the fact, that patients are sensitized by many allergens and often suffer from various cross-allergies. This stresses the existing disproportionality between known data and practice. The study therefore aims to analyze the current state of accessibility to information and disunity in labeling and also in response of practice to scientific findings. Further, based on the examples of apples and peaches, the cross-reactivity of food allergens is discussed for the base of the possible wider labelling in the way that practice will reflect the scientific knowledge more actual.
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