Research Progress of the Allergens and Its Control System in Baked Product

Food allergy has become an important food safety hazard. In this paper,the allergen laws and regulations at home and abroad and the international requirements for allergen control are sorted out,and a summary analysis is made. Combining with the raw materials and accessories used in the production and processing of baked products and product identification,the baked products processing is identified. There are gluten-containing cereals such as whole wheat flour,eggs and their products-eggs,egg juice,egg powder,peanuts and their products-such as peanut crumbs,peanut chips,milk and its products-such as fresh milk,milk powder,whey powder,nuts and their products-such as almonds,walnuts,sesame and its products such as sesame,which are allergies in baked products. Systematic control system of allergens in baked products was put forward from six aspects:Identification of allergens,purchase control of raw and auxiliary materials,control of cross-contamination in processing,control of cross-contamination prevention in storage and transportation,accurate label identification,product traceability and personnel training.