Abstract:Food allergy has become a major public health and food safety issue concerned by the world.This paper reviewed the effects of processing（hot and non-thermal processing）on the allergenicity of food allergens in recent years.The results showed that the processing mode，processing intensity，etc.all could affect the molecular characteristics of allergenic proteins，which might cause their allergenicity to be increased，or decrease or unchanged.Although the allergenicity potential could not be completely eliminated by processing，it could be minimized by the selection of parameters during processing.One of the important tasks of the modern food industry was to control food allergens by choosing appropriate food processing methods，to obtain desensitized foods without changing the nutritional value of the food，to meet the normal dietary needs of foodsusceptible people，and to provide consumers with safe food.