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Post on 16-Jul-2015
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K.VARUN KUMRMT-20141Allergens?When the bodys immune system mistakenly believes a harmless substance is harmful to the body. It tries to protect the body by releasing histamines and IgE antibodies to attack the substanceTypes of allergies
Allergens can be found in a variety of sources, such as dust mite excretion, pollen, pet dander or even royal jelly.Food allergies are not as common as food sensitivity, but some foods such as peanuts (a legume), nuts, seafood and shellfish are the cause of serious allergies in many people.Common Food AllergiesPeanutsTree nutsWheat SoyMilkEggsFish Shellfish
ContAnother type of allergens are urushiol, a resin produced by poison ivy and poison oak, which causes the skin rash condition known as urushiol-induced contact dermatitis by changing a skin cell's configuration
symptomsNo fever.Mucous secretions are runny and clear.Sneezes occurring in rapid and several sequences.Itchy throat, ears and nose.These symptoms usually last longer than 710 days.
Symptoms can range from mild to severe.Severe, life- threatening reactions are called anaphylaxis.40-50% of people diagnosed with food allergies are judged to have a high risk of anaphylaxis.AnaphylaxisAnaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.It typically causes a number of symptoms including an itchy rash, throat swelling, and low blood pressure. Common causes include insect bites/stings, foods, and medications.
Symptoms of AnaphylaxisTingling sensation in the mouthSwelling of the tongue and throatDifficulty breathingHivesVomitingAbdominal crampsDiarrheaDrop in blood pressureLoss of consciousnessDeath (in rare cases)
WHY MUST WE HAVE A KNOWLEDGE OF BASIC ALLERGIES?AS WE ALL WORK IN HOSPITALITY INDUSTRY.AND MAINLY PROFFESIONAL FOOD HANDLERS WHO DAILY HAV CONTACT WITH FOOD AT ALL TIMES IN A DAY.WE MUST HAVE BASIC KNOWLEDGE OF ALLERGENS.SO WHEN WE COOK FOOD TO A PERSON WITH ETC..ALLERGY. WE CAN BE ABLE TO AVOID CONTACT WITH THOSE KIND OF FOODTO AVOID.WE ALL KNOW THESE BUT ALWAYS FAIL TO DO.WASH HANDSUSE HAND GLOVES WHILE PREP.. WHEN NECCESESARY DURING PRODUCTION.COLOUR CODINGS FOR CHOPPING BOARDS MUST BE FOLLOWED IN ORDER TO AVOID CONTAMINATION