食品中新出现成分过敏原性评估及阈值的确定
食物中能使机体产生过敏反应抗原分子称为食物过敏原, 可引发少数人产生过强烈的过敏反应, 危及生命。本文通过介绍国际生命科学研究所及澳洲新西兰食品标准管理局如何评估对民众的健康产生影响的新过敏原, 评价基因改良食物过敏性的树状评价模式, 引起消费者对食品中新出现的过敏原引起足够的了解及关注。另外通过介绍过敏原阈值的定义, 对过敏原风险评估较有意义的确定方法——概率模型及影响阈值确定的因素, 提醒消费者食物过敏的潜在危险性, 跟进各国专业人员评估及阈值的最新研究进展, 增强食品安全意识, 共同推进食品过敏原研究及管理工作的顺利实施。
Food allergens are wide variety of antigen molecules which can bring about severe allergic reactions in minority of people. This article introduced the assessments of the affect on public health of newly emerging allergens and the tree assessment model for the evaluation on GMO foodstuffs of International Life Sciences Research Institute and Food Standards Australia New Zealand, to arouse the consumers’ attention and acknowledgement on the newly emerging allergens in foodstuffs. Besides, it was illuminated of the definition of allergens thresholds, the probability models and threshold affecting factors determination-the significant tool in allergens risk assessment, in order to remind consumers of the potential danger in food allergy, follow the latest progress in the international research on the assessment and threshold determination, highlight the consciousness of food safety, and promote the research and administration on the food allergens.
标题：食品中新出现成分过敏原性评估及阈值的确定
英文标题：Allergenicity assessment and threshold determination of newly emerging components in foodstuffs
作者：
张霞 天津出入境检验检疫局
王禹 天津出入境检验检疫局
王飞雪 南开大学医学院
郑文杰 天津出入境检验检疫局
中文关键词:食品,过敏原,评估,阈值,
英文关键词:foodstuffs,allergen,assessment,threshold,
发表日期：2014-04-01
- 文件大小:
- 361.45 KB
- 下载次数:
- 60
-
高速下载
|
|
