食品过敏源ALLERGENS3(JL)

– Seafood海鲜
*Some exemptions are included in the list - Example一些 例外在-实例表中列出
pistachio 阿月浑 子的果实 pecan美洲山核 桃 walnut核桃
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Food Allergens stability食品过敏源稳定性
• 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 proteolysis, 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。
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
– Seeds 种子
– Tree nuts poppy seeds罂粟子 sesame seeds芝麻籽 – 树木坚果 sunflower seeds葵花子 Crustacean甲壳类 Fish鱼类
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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: 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 exposure.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。
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。
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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。
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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。
Total number of complaints for confectionery: 5.996 对糖果投诉总数为：5.996 Total number of complaints for food: 11.077 对食品投诉总数为:11.077
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Key players of allergenic response过敏源反应的关键因素 Three essential components三个关键部分: Effector cell
Research & Development
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
% vs total Wrong Illness Wrong Mislabel label complaints anaphylaxis packaging allergens 错 标签错 占投诉总数 过敏性疾病 包装错误 标出过敏源 误 比例
5 4 9
26 5 31
115 17 132
2 2 4
1.5% 0.3%
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Consumer complaints消费者投诉 (KFI database 2000数据库2000)
Responsibility 职责:
Manufacturing 制造
Marketing 市场营销
பைடு நூலகம்
Complaint type 投诉类 型: Confectionery 糖果 Food 食品 Total 总计:
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KFI food allergen category list* KFI食品过敏源类别清单
– – – – – – – Celery 芹菜 Eggs蛋类 Cow´s milk牛奶 Peanut 花生 Soybean 大豆 Sulphites 亚硫酸盐 Wheat 小麦 Cottonseed棉籽
almond 杏仁
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IgE
Mast cells are 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
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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.
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Food Allergens stability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 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 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.
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Most common food allergens最常见的食品过敏源
• Major serious allergens include 主要严重的过敏源包括(IFST1999): – “Big eight八大样”: eggs, cow´s 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”: sesame seeds, sunflower seeds, 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: tartrazine, sulphites and latex.
Antigen 抗原
(allergen过 敏源)
IgE Antibodies 抗体
效应基因细胞
(mast cell or basophil杆细胞或 碱性细胞)
Glycoproteins 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