Abstract: In recent years, the incidence of food allergy is increasing, so that food safety issues caused by food allergic reactions have gained extensive attention. Although at present, there is yet no effective treatment for allergic diseases, to avoid foods containing allergens is the most effective method for preventing allergic reactions. Therefore, allergen detection and labeling are of important warning significance for allergic people. This article introduces readers to the structures and characteristics of eight common food allergens, and summarizes the three major detection methods for allergens, namely protein-based immunological assays, gene-based molecular biological technology and mass spectrometry with a focus on their advantages and limitations. Furthermore, potential future directions in this area are discussed.

Key words: food; allergen; detection