Food allergy, which manifests itself as an oversensitivity of the body’s immune system to certain kinds of foods, affects a significant share of the world’s population and represents a serious issue. The aim of this study was to evaluate the allergenic potential of beef exposed to a probiotic microbial consortium. The developed consortium, which consisted of strains: Lactobacillus plantarum 7K, Lactobacillus paracasei k406, Pediococcus acidilactici PDA27 and Staphylococcus carnosus SPHC108, exhibited high proteolytic activity against beef proteins (after three days of fermentation, the degree of hydrolysis reached up 21.5 %). The allergenic potential of fermented beef and unfermented beef was studied in the experimental animals (rats) that were exposed to simulation of artifi cially induced systemic anaphylactic reaction to ovalbumin. It was found that, against the background of ovalbumin sensitization, the inclusion of fermented meat into the rats’ diet reduced the severity of the anaphylactic reaction by 43.5 % compared to the cor responding parameters among the rats that were fed with unfermented meat. The concentration of specific antibodies (IgG) to oval bumin in the blood serum of the experimental animals, that were fed with fermented meat, was also significantly lower (p ≤ 0.05). Animals that received the fermented food along with the sensitization background featured greater body weight gain at the end of the experiment. The fecal counts of lactobacteria and bifidobacteria in the animals in this group fed with fermented meat along with ovalbumin sensitization and along with anaphylactic reaction development increased fourfold in comparison with to the group of rats fed with unfermented meat. Histological studies showed that introducing fermented meat into the diet along with food sensitization did not cause significant morphofunctional changes in the mesenteric lymph node structures, whereas the animals fed with unfermented meat demonstrated the signs of decompensation and immune mechanisms stress. These results demonstrate the potential of using meat fermented with probiotic microorganisms consortium as promising approach to reducing food allergies risk.