Food Science and Technology Department


Date of this Version



Goodman et al.: Criteria used to categorise proteins as allergens for inclusion in a curated database for risk assessment. Clinical and Translational Allergy 2014 4(Suppl 2):P12.


New proteins introduced in foods through genetic engineering or processing are often evaluated for potential risks of eliciting food allergy (Codex, 2003). The primary risk is the transfer of an allergen or a protein nearly identical to an allergen and capable of causing IgE mediated cross-reactions into a new food source. The AllergenOnline. org database was developed to provide a curated set of allergenic sequences for bioinformatics comparisons to identify proteins that should be tested further (e.g. serum IgE binding). Curation is necessary as the scientific literature and general sequence databases include thousands of proteins labeled as allergens that lack proof of allergenic activity.

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