(過敏原管理)foodallergens-免費(fèi)閱讀
【正文】 ? To train personnel in allergen ，注意過敏源。 ? Marketing is responsible for label modification when在下列情況下，營(yíng)銷部門負(fù)責(zé)更改標(biāo)簽 : – Unavoidable allergens in the formula (. ingredients, supplier identified carryover and rework containing allergens)配方中含有不可或缺的過敏源（如：原料、鑒別為供貨商的殘留物及再加工含有過敏源） – Unavoidable 。 – Documentation: Records must be reviewed on a monthly basis. The sequencing/flushing matrix must be reviewed anytime that a new product is ：記錄必須進(jìn)行月檢。 – Clean the cleaning 。 ? Avoid contamination of nearby lines防止污染臨近工線 : – Use vacuum cleaning rather than air ，而不要使用空氣軟管。 ? Documentation: Rework records must be reviewed at least monthly is remended. The label application procedure must be reviewed anytime that new ingredients/labels are ：建議至少每月檢查一次再加工記錄。 – Corrective action: If allergenic rework is added to product that is not in pliance with rework/product matrix place product in category I ：如過敏源再加工品加入了與再加工 /產(chǎn)品基質(zhì)不符合的產(chǎn)品，將產(chǎn)品放入留置類別 I。 – Schedule all products containing the same allergen in the same 相同過敏源 的所有產(chǎn)品排列在 同一個(gè)隊(duì)列 中。 ? Training of personnel人員培訓(xùn) : – An allergen awareness training session should be performed at least every year. 應(yīng)至少每年舉行過敏源意識(shí)培訓(xùn)會(huì) 2. Segregation隔離 ? Physical barriers:物理屏障 – Separate reception and storage areas for allergenic 貨和儲(chǔ)存區(qū)。 過敏源調(diào)查表 Avoidance of introduction避免引入 – Use Forms C/D: Allergen CrossContact Assessment To identify whether products can introduce undeclared allergens in other products run in the same line. – 使用 表格 C/D： 過敏源交叉接觸評(píng)估 以識(shí)別是否產(chǎn)品能傳入同一生產(chǎn)線上其它產(chǎn)品所攜帶的未發(fā)現(xiàn)的過敏源。 ? Acid stability: 酸穩(wěn)定性 – Most allergens are stable to moderate acid 和的酸處理仍保持穩(wěn)定性。 ? Resistance to proteolysis, hydrolysis and digestion:抗水解蛋白質(zhì)、水解和消化 – Food allergens are resistant to proteolysis and digestion (. codfish, egg white). – 食品 過敏源對(duì)水解蛋白質(zhì)和消化有抵抗力（如鱈魚、蛋白）。 ? Systemic = Anaphylactic shock. 全身 =過敏中風(fēng)。很少危及生命。 Principals of food allergy： Prevalence 食品過敏癥的原則 :流行 ? The true prevalence is unknown. 真正流行不為人知。 ? Death occurs due to cardiaorespiratory arrest and shock. Initial symptoms usually begin within 30 min after exposure. ? 由于心臟和呼吸困難及中風(fēng)導(dǎo)致死亡。 – Extensive hydrolysis is necessary to eliminate allergenic properties of food allergens (. casein, whey proteins, soybean). – 廣泛 的水解對(duì)于消除食品過敏源的過敏特性是必要的（例如酪蛋白、乳清蛋白質(zhì)和大豆）。 – Peanut allergens are stable at pH and egg ovalbumin at pH . – 花生過敏源在 PH值 , 蛋類過敏源在 PH值 . Management of food allergy 食品過敏管理 ? The best therapy consist of strict elimination of the offending food from the diet…最好的處理辦法是將引發(fā) (過敏 )的食品從食譜中去除 ... ? The application of due diligence by manufacturers制造商在以下幾個(gè)方面應(yīng)用時(shí)，應(yīng)非常審慎： – In the use of allergens as 。 – Effective tagging or coding procedures for allergencontaining ingredients, subingredients and 、原料附件和重復(fù)產(chǎn)品 制定有效的加注標(biāo)簽或編碼程序。 – Dedicate manufacturing areas within the factory在工廠內(nèi)分離出生產(chǎn)區(qū) : ? Air extraction/filtration systems should remove any airborne /過濾系統(tǒng)應(yīng)去除任何空氣傳播過敏源。 – Schedule long runs of allergencontaining products將含有過敏源的產(chǎn)品排列成 長(zhǎng)序列 。 – Documentation: Rework records must be reviewed at least monthly is remended. Rework/product matrix must be reviewed anytime that new ingredients are introduced. – 記錄 ：建議至少每月檢查一次再加工記錄。任何時(shí)候如使用了新的原料 /標(biāo)簽，必須核查標(biāo)簽應(yīng)用程序。 – Use dedicated cleaning 。 – All personnel affected must change 。無論何時(shí)加入某種新產(chǎn)品，必須核查排序 /沖洗基質(zhì)。 – Unavoidable 。 ? To clearly label 。 ） ? To anise raw materials, production schedules and cleaning procedures to prevent allergen crosscontami
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