• ภูมิแพ้อาหาร คือ?

    อาการของการเป็นภูมิแพ้อาหารเป็นได้ทุกระบบของร่างกาย จากข้อมูลที่พบบ่อยคือ อาการทางระบบทางเดินอาหาร (เมื่อแพ้อาหารจะมีอาการคันปาก อาเจียน ปวดท้อง ท้องเสีย) อาการทางผิวหนัง (เมื่อแพ้อาหารจะมีอาการผื่นคัน ลมพิษ) และอาการทางระบบหายใจ (เมื่อแพ้อาหารจะมีอาการจาม น้ำมูก ไอ หอบ แน่นหน้าอก) ในบางรายอาการแพ้อาจรุนแรงถึงขั้นเสียชีวิตได้.
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  • Food Allergy?

    As with any allergy, a food allergy develops when the immune system attacks a normally harmless substance and creates specific antibodies for this substance. From this point on, whenever the food allergy sufferer eats the food to which they're allergic, the antibodies respond by releasing histamine, which causes allergic symptoms to appear.
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Food Allergens at the National Institute of Standards and Technology (NIST)

Food allergen management is an increasingly important public health and economic concern; accurate and reliable allergen measurements are a crucial component of the management pathway. Traditional methods for food allergen detection are based on immunoassay techniques and are linked to a specific commodity (e.g., total milk protein, total egg protein). However, the emergence of mass spectrometrybased platforms has revealed the need for reference materials that support protein-specific measurements. To support the harmonization of food allergen measurements, the new food allergen research effort at the U.S. National Institute of Standards and Technology (NIST) is focused on providing reference materials and methods to improve the connection between the measured protein food allergen and the reported total commodity value. Food allergens is one of several target areas of a larger food safety program at NIST to identify the measurement needs within the food allergen management community.

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Big 8 or Big 9? Will the US FDA add Sesame to its Allergen List?

Currently Europe, Canada and Australia/New Zealand require the labelling of sesame as food allergen. Japan has added sesame in 2013 to the list of 20 allergens which are recommended to be labelled (but are not mandatory at this point). 

In Europe, lawmakers required sesame labelling already in 2003, jointly with 11 other substances causing food allergies or intolerances. In 2014, the European Food Safety Authority (EFSA) updated its opinion of allergenic foods and food ingredients for labelling purposes. For sesame, it stated that the highest prevalence in Europe is 1.5 % in France among 5-17 year-old individuals. While information about documented severe reaction was scarce, a questionnaire suggested that sesame was responsible for severe reactions. 

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After a Long Wait, There’s No Longer a Weight. A Test Kit Manufacturers Perspective

What does it mean for allergen analyses? For all types of measurements this is an important moment, including for the measurement of the allergen content in foods. A key challenge for robust allergen analysis is the ability to relate results back to a reference. For there to be this essential metrological traceability there needs to be a documented unbroken chain of calibrations, each contributing to the measurement of uncertainty (VIM, 2012), linking back to the reference – in this case, the kilogram, the SI unit of mass. 

The benefit of metrological traceability is confidence in the measurement result. This in turn leads to confidence in the implications of the measurement, which for allergen analyses includes: the effectiveness of allergen controls, the levels of cross-contact, the allergen content of a finished product, compliance with a regulatory threshold for gluten. Consequently, this could lead to improvements, for example, in: mandatory & precautionary allergen labelling, allergen information in food service operations, best practice and better protection for the allergic consumer.

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GFCP PROGRAM UPDATE:

On August 7, 2016 it was announced that in response to the global interest in gluten-free foods, the ANSI-ASQ National Accreditation Board (ANAB) would offer accreditation for certification bodies (CB) providing audits and certification of management systems meeting the requirements of the Gluten-Free Certification Program (GFCP).

Any new CB seeking recognition as a CB by ACG shall become accredited by ANAB prior to being eligible for licensing recognition by ACG. ACG will recognize and license only accredited Certification Bodies such that all GFCP issued certificates will transition to accredited certificates, on or before January 1, 2019.

As an important stakeholder in the development of the Gluten-Free Management System (GFMS) accreditation program, we would like to inform you of changes to the pre-requisite requirement for GFMS Accreditation program.

During the development of the GFMS accreditation program it was agreed that it is important for the CB to have background and knowledge in the food industry as a pre-requisite for GFMS accreditation. Resulting from that discussion a requirement for the CB to either be accredited or become accredited concurrently for ISO 22000 by ANAB, was included in the ANAB Accreditation Rule for GFMS program.

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