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STAKEHOLDER PANEL ON
STRATEGIC FOOD ANALYTICAL METHODS (SPSFAM)
Background & Fitness for Purpose
Allergens Screening Working Group
Presented by Vincent Paez & Hua‐Fen Liu, SCIEX
l
Los Ange es
September 27, 2015
•
Wh t
ll
?
Background
a are a ergens
‒
Complex mix of chemicals including proteins and sulfites that induce
an adverse response in the body
•
What are the adverse responses (allergenic reactions)?
‒
Due to binding of the allergen’s proteins to immunoglobulin
(IG), a Y‐shaped protein in the body, releasing a histamine.
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Inflammation resulting in hives, irritation in the skin/eyes,
shortness of breath, swelling, etc.
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Sensitivities to allergens vary from person to person.
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What are the major sources of these allergens?
‒
Wheat, peanut, tree nuts, eggs, milk, soya, fish,
shellfish, and sulfites, sesame seeds, mustard, and celery.