【正文】 rosscontact or carryover. 全面、詳細記錄清潔及檢查程序，以防止過敏源交叉接觸或產(chǎn)生遺留物。 ? Engineering: 工程 – Wants to design flexibility into the 。 – Milk retains its allergenicity through condensation, evaporation, and 、蒸發(fā)和烘干后仍保留過敏性。 – Fresh fruits and vegetables are easily digested in the GI tract and do not cause systemic GI系統(tǒng)中消化并不會影響系統(tǒng)。 ? Respiratory呼吸反應(yīng) : runny nose, difficulty breathing, constriction of 、呼吸困難、喉嚨堵塞。 ? Food intolerance: are nontoxic, nonimmunerelated mainly due to naturally occurring toxicants (. gluten), microbial or chemical food contaminants (. phenylanaline) and inherited metabolic disorders (. lactose intolerance). Rarely ：非毒性的、與免疫無關(guān)，主要由于自然生成的毒性物質(zhì)（例如面筋），微生物或化學(xué)性食品污染（如苯胺）以及遺傳新陳代謝失調(diào)（如乳糖不耐）。通常發(fā)展為系列反應(yīng)，甚至導(dǎo)致死亡。 5 Consumer plaints消費者投訴 (KFI database 2000數(shù)據(jù)庫 2000) Total number of plaints for confectionery: 對糖果投訴總數(shù)為： Total number of plaints for food: 對食品投訴總數(shù)為 : Re sp on si bi l it y職責(zé) :Manuf acturi ng 制造 Marketin g市場營銷Co mpl aintty pe 投訴類型 :Il lnessana p hylax is過敏性疾病Wr o nglabe l標(biāo)簽錯誤Wr o ngpackaging包裝錯誤Misla b elaller g en s 錯標(biāo)出過敏源% v s t otalc ompl aints占投訴總數(shù)比例Co nfe c ti oner y糖果5 26 115 2 %Food 食品 4 5 17 2 %Total 總計 : 9 31 132 46 Key players of allergenic response過敏源反應(yīng)的關(guān)鍵因素 Three essential ponents三個關(guān)鍵部分 : Antigen抗原 (allergen過敏源 ) IgE Antibodies抗體 Effector cell 效應(yīng)基因細胞(mast cell or basophil桿細胞或堿性細胞 ) IgE are produced by B cells (Lymphocytes) in response to exposure to the (淋巴細胞）遇到抗體時產(chǎn)生 IgE Glycoproteins that are absorbed during digestion and distributed to the body via the blood stream在消化時吸收的糖原蛋白質(zhì)通過血流分送到全身 Mast cells are found in the connective tissue桿細胞發(fā)現(xiàn)于結(jié)締組織 Basophils circulate in the blood stream堿性細胞在血流中循環(huán) Both have highaffinity IgE receptors on the surface它們都與表面的IgE受體有密切關(guān)系 7 Clinical manifestations臨床表現(xiàn) ? Gastrointestinal胃腸反應(yīng) : Swelling of mouth parts, abdominal cramps, diarrhoea, nausea, vomiting. 嘴部腫脹、腹部痙攣、腹瀉、惡心、嘔吐。s milk牛奶 – Peanut 花生 – Soybean 大豆 – Sulphites 亞硫酸鹽 – Wheat 小麥 – Seeds 種子 – Seafood海鮮 – Tree nuts – 樹木堅果 Cottonseed棉籽 poppy seeds罌粟子 sesame seeds芝麻籽 sunflower seeds葵花子 Crustacean甲殼類 Fish魚類 almond 杏仁 brazil nut巴西木堅果 cashew 賈如樹堅果 chestnut 栗子 hazelnut 榛子 macadamia nut pine nuts 松子 pistachio 阿月渾子的果實 pecan美洲山核桃 walnut核桃 *Some exemptions are included in the list Example一些例外在 實例 表中列出 10 Food Allergens stability食品過敏源穩(wěn)定性 ? Resistance to the digestive tract:抗消化系統(tǒng)能力 – Most food allergens are resistant to enzymes, acids and bile salts present in the stomach. 大部分過敏源對胃中的酶、酸和膽汁鹽具有抵抗力。 C. 當(dāng)加熱或煮沸到 100度時，花生和蛋類過敏源仍保持穩(wěn)定。 ? Manufacturing:生產(chǎn) – Wants efficient changeovers between products with minimum 。 Total dedication and segregation (of lines where possible) or （如可行）或設(shè)備完全專業(yè)化和隔離。 – Avoid crosscontamination from other lines or other production areas.避免來自其它生產(chǎn)線或其它生產(chǎn)區(qū)域的交叉感染。 ? Identification of shared equipment and its ability to be dismantled識別共用設(shè)備及其拆卸能力 : – Use Form D使用表格 D: Process step evaluation工序階段評估 ? To identify allergens that may be introduced from the process and/or processing 。 24 2. Segregation隔離 ? Rework handling再加工處理 : – Rework/holdover containers must be clearly labelled (. type and date) and /盛裝容器必須清晰標(biāo)注標(biāo)簽（如，類型及時間）并加以隔離。 25 2. Segregation隔離 ? Packaging handling包裝 : – Use dedicated packaging lines whenever possible如可能，使用專用包裝線。 – Develop a product sequencing/cleaning matrix. 指定產(chǎn)品排序 /清潔基質(zhì)。 ? All allergen contact surfaces must accessible for 過敏源表面必須易于檢查。 28 3. Equipment Cleaning設(shè)備清潔 ? Equipment flushing設(shè)備沖洗 (wet or dry . Sugar濕洗或干洗，如糖類 ): – Define a validated flushing procedure to avoid carryover. 制定有效的沖洗程序，防止遺留物。 29 4. Labelling加注標(biāo)簽 If the allergen is included in the product formulation如產(chǎn)品配制中包含過敏源 : – It must be declared in the ingredient 。 – Avoid similar label mix 。