食品过敏源剖析.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