Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment

The pork hams and bacon comprisi ng the most popular processed pork were tr eated with autoclave to investigate applica-tion of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected forexperiments. The results of ci-ELISA on pork hams treated with auto clave showed that the binding ability of p-IgG and pig-allergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at 121 o C for 30min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autocl ave was declined to below 16%and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and cbacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient’s sera did not recognizePSA well in autoclave treatment. The results obtained from this work indicated that autoclav e treatment was effective for areduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development ofhypoallergenic pork.