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1、Food Allergens食品过敏源食品过敏源Pedro Panisello佩德罗佩德罗 帕尼西罗帕尼西罗&Nia Owen 尼娅尼娅 欧文欧文HACCP Training HACCP培训培训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 imm
2、une-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 m
3、ainly 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。4Principals of food allerg
4、y：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 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
5、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
6、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。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 all
7、ergenic 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 diges
8、tion 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 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7Clinical manifestations临床表现临床表现Gastro-intestinal胃肠反应
9、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 cardia
10、orespiratory 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。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 c
11、rustacean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,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
12、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 exempt
13、ions 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 G
14、I 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 pro
15、perties 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。11Food Allergens stability食品过敏源稳定性食品过敏源稳定性Resistance to heat
16、: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 cond
17、ensation,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.12Management of food allergy食品过敏管理食品过敏管理The best the
18、rapy 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
19、现或可能出现。In preventing cross-contamination of products with allergens present in other products 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
20、Purchasing:采购Wants ingredients that meet specifications at low cost.低成本采购满足规格的原料。Legal/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。Engine
21、ering: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 the 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
22、 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Want 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/Consumer
23、s:顾客/消费者Want to have sufficient and understandable information in the packaging to make 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 faci
24、lity 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 dedication 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
25、生遗留物。4.-If the risk still present a precautionary label statement should be used.如风险仍存在，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
26、装评估-以识别过敏源的来源。Use Forms E:Allergen Cross-Contact Assessment-To identify whether products can introduce undeclared allergens in other products run in the same line.使用表格E：过敏源交叉接触评估-以识别是否产品能传入同一生产线上其它产品所携带的未发现的过敏源。Effective tagging or coding procedures for allergen-containing ingredients,sub-ingredient
27、s and rework.为含过敏源的原料、原料附件和重复产品制定有效的加注标签或编码程序。Formula/process revisions must be reviewed for introduction of new allergens.修改配方/工序必须进行新过敏源引入审核。17FORM C:INGREDIENT/PACKAGING ASESSMENT 表格表格C：原料原料/包装评估包装评估List the raw material(RM)number and name列出原材料（RM）号码和名称List the storage condition列出储存条件:A=Ambient室温
28、,F=Frozen冷冻,R=Refrigerated冷藏Describe the hazards描述危害Determine the control mechanism CCP or PP 决定控制机制CCP或PP18Form E-1 Ingredient Allergen Assessment表格表格E-1 配料过敏源评估配料过敏源评估List all ingredients containing allergens列出所有含过敏源的原料-Example实例List identified allergens列出已识别的过敏源List all ingredients containing car
29、ryover列出所有含遗留过敏源的原料List identified carry over allergens列出已识别的遗留过敏源19Form E-2 Ingredient Allergen Assessment表格表格E-2 配料过敏源评估配料过敏源评估List all products produced on the manufacturing line列出所有生产线出产的产品-Example举例Are all identified allergens labelled是否所有已识别过敏源已作好标记?If“no”identify control mechanism(s)如果“没有”，按识
30、别控制机制201.-Avoidance of introduction避免引入避免引入Allergens should be designed-out:应在设计时剔除过敏源Use non-allergenic substitutes to allergenic ingredients.使用无过敏源替代物代替过敏源原料。Avoid cross-contamination from other lines or other production areas.避免来自其它生产线或其它生产区域的交叉感染。Ensure a safe raw materials supply确保原材料供应安全:Audit
31、 suppliers allergen management program.审计供应商的过敏源管理计划。Contract/Specification review.合同/规格审核。Notification of any formulation change.通知任何配方更换。Training of personnel人员培训:An allergen awareness training session should be performed at least every year.应至少每年举行过敏源意识培训会212.Segregation隔离隔离Physical barriers:物理屏障
32、Separate reception and storage areas for allergenic ingredients.为过敏源原料单独设立收货和储存区。Dedicate manufacturing areas within the factory在工厂内分离出生产区:Air extraction/filtration systems should remove any airborne allergen.空气抽取/过滤系统应去除任何空气传播过敏源。Control of personnel:change of overalls,hairnets and shoes.人员控制：更换衣服、
33、发网和鞋。Traffic patterns of people,ingredients and finished products.人们的交通模式、原料和成品。Identification of shared equipment and its ability to be dismantled识别共用设备及其拆卸能力:Use Form D使用表格D:Process step evaluation工序阶段评估To identify allergens that may be introduced from the process and/or processing environment.识别有
34、可能在加工或加工环境中进入的过敏源。识别有可能在加工或加工环境中进入的过敏源。Identify all shared equipment and product changeovers.识别所有的共用设备和产品转换。22FORM D:Processing step evaluation表格表格D：加工步骤评估加工步骤评估List all processing steps from raw materials to finished products e.g.addition of ingredients,rework,cooking,grinding,slicing,shredding,hyd
35、rating,mixing,etc.列出从原材料到成品的所有加工步骤，例如原料增加、再加工、烹调、磨碾、切片、切成碎片、溶解、混合等。Describe the hazards描述危害Determine the control mechanism CCP or PP 决定控制机制CCP或PP-Example举例232.Segregation隔离隔离Production scheduling/Sequencing生产计划/排序:Avoid manufacturing carry-over.避免生产遗留物。Schedule allergen-containing products last in t
36、he production sequence.将含有过敏源的产品排列在生产过程的最后程序。Schedule all products containing the same allergen in the same run.将含有相同过敏源的所有产品排列在同一个队列中。Schedule long runs of allergen-containing products将含有过敏源的产品排列成长序列。Provide sufficient time to do a thorough allergen clean.提供充足时间，完全彻底清除过敏源。242.Segregation隔离隔离Rework
37、handling再加工处理:Rework/holdover containers must be clearly labelled(e.g.type and date)and segregated.再加工/盛装容器必须清晰标注标签（如，类型及时间）并加以隔离。Establish effective inventory controls.建立有效的库存货品检查机制。Rework usage will be clearly documented to assure traceability.再加工使用必须清晰记录在案，以便进行追踪工作。Develop rework/product matrix:l
38、ike-into-like.建立再加工/产品基质：同类-归-同类。Monitoring:The origin of rework is recorded on the process sheet.追踪：加工表上注明再加工原因。Corrective action:If allergenic rework is added to product that is not in compliance with rework/product matrix place product in category I hold.更正措施：如过敏源再加工品加入了与再加工/产品基质不符合的产品，将产品放入留置类别I
39、。Documentation:Rework records must be reviewed at least monthly is recommended.Rework/product matrix must be reviewed anytime that new ingredients are introduced.记录：建议至少每月检查一次再加工记录。无论何时加入新原料后，必须对再加工/产品基质进行检查。252.Segregation隔离隔离Packaging handling包装:Use dedicated packaging lines whenever possible如可能，使
40、用专用包装线。Make the packaging material visually distinctive.包装材料应醒目、易识别。Label handling标签:Control of similar labels for different products不同产品使用相似标签的控制措施:Labels must be checked prior to start-up or changeover.在开始或更换前，必须检查标签。Monitoring:A label from each carton is visually checked prior to use.This check m
41、ust be logged.追踪：使用前，必须目测检查每箱的标签，并记录在案。Corrective action:If incorrect label is used place the affected product on Category I hold.更正措施：如使用了不正确的标签，将受到影响的产品放入留置类别I。Documentation:Rework records must be reviewed at least monthly is recommended.The label application procedure must be reviewed anytime tha
42、t new ingredients/labels are used.记录：建议至少每月检查一次再加工记录。任何时候如使用了新的原料/标签，必须核查标签应用程序。263.Equipment Cleaning设备清洁设备清洁Define cleaning procedures for each shared equipment对每台共用设备制定清洁程序:Define a validated cleaning procedure to avoid carryover.制定有效的清洁程序，防止遗留物。Develop a product sequencing/cleaning matrix.指定产品排序
43、/清洁基质。Monitoring:Review the equipment inspection log prior to start up.基质：开机前，核查设备检测记录。Corrective action:Repeat cleaning when product residues are visible.更正措施：如有产品残渣，再次进行清洁。Documentation:Records must be reviewed on a monthly basis.The sequencing/cleaning matrix must be reviewed anytime that a new p
44、roduct is introduced.记录：记录必须进行月检。无论何时加入了某种新产品，必须检查排序/清洁基质。Avoid contamination of nearby lines防止污染临近工线:Use vacuum cleaning rather than air hoses.使用真空清洁法，而不要使用空气软管。Use dedicated cleaning equipment.使用专用清洁设备。273.Equipment Cleaning设备清洁设备清洁Redesign or reconfigure equipment to make cleaning and inspection
45、easier重新设计设备，便利清洁及检测工作:Easily opened and inspected.开关方便，易于检测。All allergen contact surfaces must accessible for examination.所有接触过敏源表面必须易于检查。Quick release fasteners should be used for removable covers.可移盖必须使用快速开启装置。Avoid crossovers of conveyor belts or use shielding.防止输送线发生交叉，或使用遮护板。Develop an allerge
46、n spillage procedure制定过敏源溢出处理程序:Define isolation areas.规定隔离区域。Place affected product on hold.留置受到影响的产品。Clean the cleaning equipment.对清洁设备进行清洁。All personnel affected must change overalls.所有受到影响的人员必须更换工装服。Inspect to verify that all allergen containing product has been removed.检查核实已清除所有含有过敏源的产品。283.Equ
47、ipment Cleaning设备清洁设备清洁Equipment flushing设备冲洗(wet or dry e.g.Sugar湿洗或干洗，如糖类):Define a validated flushing procedure to avoid carryover.制定有效的冲洗程序，防止遗留物。Specify time and/or amount of flushing material to be used.规定使用冲洗物的时间和/或数量。Develop a product sequencing/flushing matrix.制定产品排序/冲洗基质。Monitoring:Review
48、the equipment inspection log prior to start up.追踪：开始前，检查设备检测记录。Corrective action:Repeat flushing when product residues are visible.更正措施：如有产品残渣，再次进行冲洗程序。Documentation:Records must be reviewed on a monthly basis.The sequencing/flushing matrix must be reviewed anytime that a new product is introduced.记
49、录：记录必须进行月检。无论何时加入某种新产品，必须核查排序/冲洗基质。The equipment cleaning/flushing procedure must be validated to demonstrate that it removes visible product residues from all product contact surfaces.设备清洁/冲洗程序必须十分有效，可以从所有接触产品表面清除可见的产品残渣。294.Labelling加注标签加注标签1.-If the allergen is included in the product formulation
50、如产品配制中包含过敏源:It must be declared in the ingredient list.必须在原料表中标明。Allergens should be labelled so to avoid misinterpretation过敏源必须加注标签，防止产生曲解:Marketing ensures that the label communicates all allergens营销部分保证标签清楚传达了所有的过敏源Sources of ingredients should be declared必须标明原料来源:Lecithin can be labelled“soy lec