meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-3-4-11meat-141Research ArticleСтатьиAllergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat productshttps://orcid.org/0000-0002-5805-3055KryuchenkoE. V.

Elizaveta V.  Kryuchenko — senior tecnician, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–35–29

l.kryuchenko@fncps.ruhttps://orcid.org/0000-0002-2152-620XKuzlyakinaYu. A.

Yulya A. Kuzlyakina — candidate of technical sciences, chief researcher, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–35–29

yu.kuzlyakina@fncps.ruhttps://orcid.org/0000-0003-1634-1486ZamulaV. S.

Valentina S. Zamula — candidate of technical sciences, lead engineer, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–35–29

v.zamula@fncps.ruhttps://orcid.org/0000-0003-4298-0927ChernukhaI. M.

Irina M. Chernukha — doctor of technical sciences, professor, Academician of Russian Academy of Sciences, Chief research scientist, Experimental clinic-laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–63–21

imcher@inbox.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20202610202053411Copyright © Kryuchenko E.V., Kuzlyakina Y.A., Zamula V.S., Chernukha I.M., 20202020Kryuchenko E.V., Kuzlyakina Y.A., Zamula V.S., Chernukha I.M.Kryuchenko E.V., Kuzlyakina Y.A., Zamula V.S., Chernukha I.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/141

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

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The authors declare that there are no conflicts of interest present.