Paraf A, Hemmen F, Mahana W
Institut National de la Recherche Agronomique, Laboratoire d'Immunologie, Nouzilly, France.
Experientia. 1991 Jun 15;47(6):585-92. doi: 10.1007/BF01949882.
While better hygiene controls and vaccinations have diminished the occurrence of infectious diseases in humans, food-borne diseases have increased. Thus sterilization of food products is of prime importance. The introduction of new technologies applied to food has necessitated new methods for the control of food safety and food quality. This review aims to point out the importance of immunochemistry in the identification of structural changes induced in food proteins during food processing. New technologies have introduced the use of additives in food products, therefore it is important to identify and quantify such additives, even after complete hear denaturation. Toxic chemicals, toxins and pesticides which can contaminate food products before or during processing should also be identified. Finally, the use of immunochemical tests as a control of sterilization procedures in heterogeneous foodstuffs is discussed.
虽然更好的卫生控制和疫苗接种减少了人类传染病的发生，但食源性疾病却有所增加。因此，食品的杀菌至关重要。应用于食品的新技术的引入使得控制食品安全和食品质量的新方法成为必要。本综述旨在指出免疫化学在识别食品加工过程中食品蛋白质结构变化方面的重要性。新技术引入了食品添加剂的使用，因此即使在完全热变性后，识别和量化此类添加剂也很重要。还应识别在加工前或加工过程中可能污染食品的有毒化学品、毒素和农药。最后，讨论了免疫化学测试作为异质食品杀菌程序控制手段的应用。
