食品过敏源解析.ppt

HACCP train Food Allergens食品过敏源 Pedro Panisello佩德罗 帕尼西罗 Nia Owen 尼娅 欧文 HACCP Training HACCP培训 Contents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 Food allergy versus food intolerance食品过敏源与食品不耐性 Food allergy: the immune-mediated state of hypersensitivity resulting from exposure to a food-borne allergen (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 contaminants (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。 Principals of food allergy：Prevalence食品过敏症的原则:流行 The true prevalence is unknown. 真正流行不为人知。 It is estimated 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。(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.过敏群体对所引发过敏源痕迹有反应。 Consumer complaints消费者投诉 (KFI database 2000数据库2000) Key players of allergenic response过敏源反应的关键因素 Three essential components三个关键部分: Clinical manifestations临床表现 Gastro-intestinal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、呕吐。 Respiratory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: swe