食品过敏原.ppt
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1、食品过敏原食品过敏原2Contents内容内容Definitions定义Principals of food allergy食品过敏症的原则Food allergens食品过敏源Allergen management programme过敏源管理计划Summary总结3Food allergy versus food intolerance食品过敏源与食品不耐食品过敏源与食品不耐性性Food allergy:the immune-mediated state of hypersensitivity resulting from exposure to a food-borne allergen
2、(usually a protein or glycoprotein).Normally developing serious reactions and even causing deaths.食品过敏症:高度敏感性的免疫调节状态,系由接触食品携带的过敏源(一般为蛋白质或糖原蛋白)而产生。通常发展为系列反应,甚至导致死亡。Food intolerance:are non-toxic,nonimmune-related mainly due to naturally occurring toxicants(e.g.gluten),microbial or chemical food conta
3、minants(e.g.phenylanaline)and inherited metabolic disorders(e.g.lactose intolerance).Rarely life-threatening.食品不耐性:非毒性的、与免疫无关,主要由于自然生成的毒性物质(例如面筋),微生物或化学性食品污染(如苯胺)以及遗传新陈代谢失调(如乳糖不耐)。很少危及生命。4Principals of food allergy:Prevalence食品过敏症的原则食品过敏症的原则:流行流行The true prevalence is unknown.真正流行不为人知。It is estimate
4、d that 1%of adults and 5-6%of children have a true food allergy.据估算,1%成人、5-6%儿童有真正的食品过敏症。Approximately 950 severe reactions to foods requiring hospitalisation occur annually in the US.(According to the USDA 15%of the US population may be allergic to some food ingredients).美国每年发生大约950例对食品严重的反应,需要住院治疗
5、。(根据USDA调查,15%的美国人口对一些食品原料过敏)In the UK it is estimated that there are a total of 15 million sufferers from allergies to various substances-not only foodstuffs-(1 in 4 of the population).英国估计有总数达1500万人对各种物质-不只是食品-过敏(人口总数的四分之一)。Allergic individuals react to trace levels of the offending allergen.过敏群体对
6、所引发过敏源痕迹有反应。5Consumer complaints消费者投诉消费者投诉(KFI database 2000数据库数据库2000)Total number of complaints for confectionery:5.996 对糖果投诉总数为:5.996Total number of complaints for food:11.077 对食品投诉总数为:11.0776Key players of allergenic response过敏源反应的关键因素过敏源反应的关键因素Three essential components三个关键部分:Antigen抗原(allergen
7、过敏源)IgE Antibodies抗体Effector cell 效应基因细胞(mast cell or basophil杆细胞或碱性细胞)IgE are produced by B cells(Lymphocytes)in response to exposure to the antigen.B细胞(淋巴细胞)遇到抗体时产生IgEGlycoproteins that are absorbed during digestion and distributed to the body via the blood stream在消化时吸收的糖原蛋白质通过血流分送到全身Mast cells ar
8、e found in the connective tissue杆细胞发现于结缔组织Basophils circulate in the blood stream碱性细胞在血流中循环Both have high-affinity IgE receptors on the surface它们都与表面的IgE受体有密切关系7Clinical manifestations临床表现临床表现Gastro-intestinal胃肠反应胃肠反应:Swelling of mouth parts,abdominal cramps,diarrhoea,nausea,vomiting.嘴部肿胀、腹部痉挛、腹泻、恶心
9、、呕吐。Respiratory呼吸反应呼吸反应:runny nose,difficulty breathing,constriction of throat.鼻子流涕、呼吸困难、喉咙堵塞。Cutaneous皮肤反应皮肤反应:swelling,hives and skin rash.肿胀、荨麻疹、皮疹。Systemic=Anaphylactic shock.全身=过敏中风。Death occurs due to cardiaorespiratory arrest and shock.Initial symptoms usually begin within 30 min after exposu
10、re.由于心脏和呼吸困难及中风导致死亡。通常在接触过敏源30分钟后出现初始症状。8Most common food allergens最常见的食品过敏源最常见的食品过敏源Major serious allergens include 主要严重的过敏源包括(IFST-1999):“Big eight八大样八大样”:eggs,cows milk,peanut,soybean,wheat,tree nuts,fish and crustacean蛋品、牛奶、花生、黄豆、小麦、树木坚果、鱼类和甲壳类食品“Second eight八小样八小样”:sesame seeds,sunflower seeds,
11、cottonseed,poppy seed,fruits,beans other than green beans,peas and lentils.芝麻籽、葵花子、棉籽、罂粟籽、水果、豆类(不包括绿豆)、豌豆和小扁豆Others其它其它:tartrazine,sulphites and latex.9KFI food allergen category list*KFI食品过敏源类别清单食品过敏源类别清单Celery 芹菜Eggs蛋类Cows milk牛奶Peanut 花生Soybean 大豆Sulphites 亚硫酸盐Wheat 小麦Seeds 种子Seafood海鲜 Tree nuts树
12、木坚果Cottonseed棉籽poppy seeds罂粟子sesame seeds芝麻籽sunflower seeds葵花子Crustacean甲壳类Fish鱼类almond 杏仁brazil nut巴西木坚果cashew 贾如树坚果chestnut 栗子hazelnut 榛子macadamia nut pine nuts 松子pistachio 阿月浑子的果实pecan美洲山核桃 walnut核桃*Some exemptions are included in the list-Example一些例外在-实例表中列出10Food Allergens stability食品过敏源稳定性食品过敏
13、源稳定性Resistance to the digestive tract:抗消化系统能力Most food allergens are resistant to enzymes,acids and bile salts present in the stomach.大部分过敏源对胃中的酶、酸和胆汁盐具有抵抗力。Fresh fruits and vegetables are easily digested in the GI tract and do not cause systemic effects.新鲜水果和蔬菜很容易在GI系统中消化并不会影响系统。Resistance to prote
14、olysis,hydrolysis and digestion:抗水解蛋白质、水解和消化Food allergens are resistant to proteolysis and digestion(e.g.codfish,egg white).食品过敏源对水解蛋白质和消化有抵抗力(如鳕鱼、蛋白)。Extensive hydrolysis is necessary to eliminate allergenic properties of food allergens(e.g.casein,whey proteins,soybean).广泛的水解对于消除食品过敏源的过敏特性是必要的(例如酪
15、蛋白、乳清蛋白质和大豆)。Allergen inactivation depends on the enzymatic or chemical treatment used during hydrolysis and proteolysis.在水解或水解蛋白质时,可使用酶或者化学处理办法使过敏源失去作用。11Food Allergens stability食品过敏源稳定性食品过敏源稳定性Resistance to heat:抗热性Most food allergens are resistant to heat.Fruit and vegetables are heat-labile and
16、can be eaten after heating or canning.大部分食品过敏源抗热。水果和蔬菜遇热不稳定,可加热或制成罐头食品食用。Peanut and egg allergens remain stable when heated or boiled at 100 C.当加热或煮沸到100度时,花生和蛋类过敏源仍保持稳定。Milk retains its allergenicity through condensation,evaporation,and drying.牛奶在经过凝聚、蒸发和烘干后仍保留过敏性。Acid stability:酸稳定性Most allergens
17、are stable to moderate acid treatments.大部分过敏源经过温和的酸处理仍保持稳定性。Peanut allergens are stable at pH 2.8 and egg ovalbumin at pH 3.0.花生过敏源在PH值2.8,蛋类过敏源在PH值3.0的情况下仍保持稳定.12Management of food allergy食品过敏管理食品过敏管理The best therapy consist of strict elimination of the offending food from the diet最好的处理办法是将引发(过敏)的食
18、品从食谱中去除.The application of due diligence by manufacturers制造商在以下几个方面应用时,应非常审慎:In the use of allergens as ingredients.使用过敏源作为原料。In warning of the presence or potential presence of such allergens in foods.警告此过敏源在食品中出现或可能出现。In preventing cross-contamination of products with allergens present in other pr
19、oducts or the environment.通过防止过敏源出现在其它产品或环境中而防止产品的交叉感染。ALLERGEN MANAGEMENT PROGRAMME过敏源管过敏源管理计划理计划That means意味着意味着.leading to.13Allergen management program过敏源管理计划过敏源管理计划:A cross-functional effort各职责部门共同努力各职责部门共同努力Purchasing:采购Wants ingredients that meet specifications at low cost.低成本采购满足规格的原料。Legal/
20、regulatory:合法/满足规章制度Wants to develop specifications with the minimum declared allergens possible.开发过敏源可能性最小的产品。Manufacturing:生产Wants efficient changeovers between products with minimum downtime.用最少时间进行产品间转换。Engineering:工程Wants to design flexibility into the lines.把机动性设计加入到生产线中。Marketing:市场营销Wants th
21、e broadest market possible for new improved products.为新开发产品提供尽可能广阔的市场。14Allergen management program过敏源管理计划过敏源管理计划:A cross-functional effort各职责部门共同努力各职责部门共同努力Auditors:审计师Want to obtain evidence of proper management of allergens at the processing facility.从加工设备中取得恰当管理过敏源的证据。Consumer relations:消费者联系Wan
22、t to reduce the number of complaints regarding allergens.减少关于过敏源的投诉数量。Suppliers/Co-Manufacturers:供应商/合作生产商Want to comply with KFI expectations and additionally increase turnover.满足KFI期望,并另外增加营业额。Customers/Consumers:顾客/消费者Want to have sufficient and understandable information in the packaging to make
23、 a decision about whether or not to consume the product.详细理解包装上的说明,以决定是否消费此产品。15Allergen management program过敏源管理计划过敏源管理计划Based on a hierarchy of controls:基于控制等级:1.-Avoid the introduction of an allergen into a facility that did not already contain the allergen.避免把过敏源引入引入到不含过敏源的设备中去。2.-Total dedicatio
24、n and segregation(of lines where possible)or equipment.生产线(如可行)或设备完全专业化和隔离。3.-Extensive,well-documented cleaning and inspection procedures to prevent allergen cross-contact or carryover.全面、详细记录清洁及检查程序,以防止过敏源交叉接触或产生遗留物。4.-If the risk still present a precautionary label statement should be used.如风险仍存在
25、,应使用预先防范标签标签声明161.-Avoidance of introduction避免引入避免引入Identification of ingredients and other sources of allergens.识别原料和其它过敏源的来源。Use Form C:Ingredient/packaging assessment-To identify sources of allergens.使用表格C:原料/包装评估-以识别过敏源的来源。Use Forms E:Allergen Cross-Contact Assessment-To identify whether product
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