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Allergens

Allergens. FS0402 1. 2000. Allergens - Definitions. - Food allergy. ‹ an immunological reaction to a food protein. - Food intolerance. ‹ an adverse reaction to a food or food component. ‹ neither immunologically nor psychologically based. FS0402 2. 2000. Allergens.

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Allergens

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  1. Allergens FS0402 1 2000

  2. Allergens-Definitions -Food allergy ‹ an immunological reaction to a food protein - Food intolerance ‹ an adverse reaction to a food or food component ‹ neither immunologically nor psychologically based FS0402 2 2000

  3. Allergens - Common ingredients involved (Codex list) • ‹ barley, oats, wheat, triticale and their products (gluten and starch included) • ‹ crustaceans, shellfish and their products • ‹ eggs and egg products • ‹ fish and fish products • ‹legumes, peas, peanuts, soybeans and products of these • ‹ milk and milk products (including lactose) • ‹sulphite in concentrations of 10mg/kg or more ‹ tree nuts and their products FS0402 3 2000

  4. Anaphylaxis -A rare, but severe, reaction to an allergen. - 425 cases published 1979-1994 (includes 54 case of reactions to peanuts, 53 to celery, 23 to crustaceans) - Symptoms: nausea and stomach pain. Blood pressure drops and death can occur within 10 minutes (aggravated by exercise and cold beverages) - Can occur if an allergen is not listed on the food label, or if it has entered the food via cross- contamination. FS0402 4 2000

  5. Preventingallergicreactions -Main controls for the food industry ‹ ensure that ingredient listings are accurate, indicating all components of the product ‹ minimise potential for cross- contamination and mislabelling FS0402 5 2000

  6. Preventingallergicreactions - Food processing • ‹ ensure that the design and installation of equipment allows easy, adequate cleaning • ‹minimise the chances of cross- contamination by ensuring good plant layout (e.g dust from peanut operations) • ‹ include allergens in HACCP studies FS0402 6 2000

  7. Preventingallergicreactions -Planning of food production • ‹ produce products containing allergens last in a production run to minimisechance of cross-contamination • ‹ clean thoroughly between formulation changes • ‹ ensure availability of correct packaging, which accurately lists the ingredients FS0402 7 2000

  8. Preventingallergicreactions -Cleaning • ‹ keep equipment clean to minimisepotential for cross-contamination • ‹ clean the production line thoroughly after producing a product containing allergens • ‹ ensure that cleaning procedures are available and up to date FS0402 8 2000

  9. Preventingallergicreactions -Labelling and packaging • ‹ ensure that the label gives an accurate description of the product formulation • ‹ ensure that the label is used on the correct product • ‹ ensure that labels are updated when formulation changes are made FS0402 9 2000

  10. Keymessages • food allergy affects 1-2% of the population • a wide range of foods is involved • most sufferers have minor symptoms • a tiny percentage get anaphylaxis, which can be fatal • peanuts, nuts, milk, eggs, fish may cause anaphylaxis • food allergy has a very high public profile • product labels must show correct formulation • cross-contamination within the factory most be • Minimised • HACCP plans for all products must consider allergens • education is vital to minimise allergic reactions to food FS0402 10 2000

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