September 27, 2015 SPSFAM Meeting - Meeting Book

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

Background

• Wh t

ll 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. ‒ Inflammation resulting in hives, irritation in the skin/eyes,  shortness of breath, swelling, etc. ‒ Sensitivities to allergens vary from person to person. ?

• What are the major sources of these allergens? ‒ Wheat, peanut, tree nuts, eggs, milk, soya, fish, 

shellfish, and sulfites, sesame seeds, mustard, and celery.