A Bibliometric Study of Strategies to Minimize Allergy Risk in Consumers Fermented Seafood ^Terasi^
Anita Wulandari1,4 , Siti Asmaul Mustaniroh1, Asep Awaludin Prihanto2 , Sucipto Sucipto1,3,5

1Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, East Java, Indonesia
2) Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jalan Veteran, Malang 65145, East Java, Indonesia
3) Halal-Qualified Industry Development (Hal-Q ID), Brawijaya University, Jalan Veteran, Malang 65145, East Java, Indonesia
4) Agroindustry Study Program, Vocational Faculty, Universitas 17 Agustus 1945 Surabaya, Jalan Semolowaru No. 45, Surabaya 60118, East Java, Indonesia
5) Centre for Halal Ecosystem Development (HED), Brawijaya University, Jalan Veteran, Malang 65145, East Java, Indonesia

Abstract

This study aims to explore strategies to minimise allergen risks for consumers, with a focus on seafood-based fermented products, one of which is shrimp paste. Seafood fermentation has high allergenic potential, which can cause serious allergic reactions, including anaphylaxis. Seafood products have significant nutritional benefits, but strict monitoring of allergen content is necessary to protect consumers. This article identifies four main research questions: (1) How common are allergies to fermented food products in traditional and modern markets? (2) Which countries have conducted the most research on allergens? (3) Who are the leading researchers in the field of allergens? and (4) Which articles most frequently discuss allergens? This study uses a bibliometric approach to identify trends in food allergen research and management strategies. The results of the analysis show that the use of probiotics in the fermentation process can reduce the allergenicity of seafood products, as well as the importance of strict regulation and consumer education to reduce the risk of allergies. Countries such as the United States, Japan, the United Kingdom, and China dominate this research, while developing countries such as Indonesia need to increase their contribution. This study highlights the importance of international collaboration, allergen management, and increased public awareness to create a safer environment for consumers. The implementation of these strategies requires cooperation between governments, producers, and consumers to ensure better food safety.

Keywords: Allergy Risk- Bibliometric- Fermented Products- Food Safety- Research- Terasi.

Topic: Agro-industrial system management and regulation