食品过敏原.pptVIP

HACCP train Food Allergens食品过敏源 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: swelling, hives and skin rash.肿胀、荨麻疹、皮疹。 Systemic = Anaphylactic shoc