**7. Effect of irradiation on allergenicity of different food products**

Food irradiation objective is the inactivation of microorganisms and through this to prolong the shelf-life. As side effect, this technology influences the food allergenicity.

The process of irradiating proteins with high dose besides inactivation of microorganisms induced the production of protein aggregates and degraded fragments with reactivity to the specific antibodies.

One example is the research that Vaz et al. [22] conducted. Studies on *Sebastiania jacobinensis* bark lectin found that high doses of gamma irradiation (above 1 kGy) induced a significant loss of activity of this protein. There were apparent changes in the hydrophobic surface. Gamma irradiation caused protein misfolding and aggregation.

After these reports, other research developed within the effect of irradiation on allergenicity of different food products thematic has been subsequently listed.
