Allergic response may be organized into four categories noted as Types I – IV. Type II or cytotoxic reactions mediated by antibody, complement, and/or cellular mechanisms.
According to the Gell and Coombs classifications, allergy Type II is called ‘antibody-mediated cytotoxicity’. It is triggered by excessive destruction of hapten-binding cells, which become antigens and induce the production of IgM and IgG class antibodies.
Attachment of antibodies to haptens on the cells membranes activates complement proteins, leading to cell lysis or membrane damage.
Antibodies directed against cell surface antigens cause cell death not only by complement-dependent lysis but also by adherence reactions, leading to phagocytosis or through nonphagocyte extracellular killing by certain lymphoreticular cells (anti-dependent cell-mediated cytotoxicity).
Allergy Type II
Showing posts with label type. Show all posts
Showing posts with label type. Show all posts
Monday, September 25, 2017
Food Allergy Type I
Food Allergy Type I
Food Allergy can be defined an adverse reaction to a food or food component (often a protein) involving reactions of the body’s immune system (immunological reactions). The term “food allergy” should only be used to identify true, immunological based food allergies – those which affect the body’s immune system. Examples would be allergy reactions to common foods such as cow’s milk, eggs, peanuts, and many others. It is preferred over the alternative term “food hypersensitivity,” which has been used to describe this type of reactions, as well as other types.
Allergic response may be organized into four categories noted as Types I – IV
Type I Allergies
This type of allergies is also known as food anaphylaxis. The Greek word anaphylaxis and refers to allergic reactions to foreign protein molecules. This may be the best understood area, scientifically speaking. Immediate hypersensitivity type allergic reactions appear to fall entirely within the category. Type I reactions usually occur within a few minutes to several hours after consumption of the offending food. The observed symptoms of type I hypersensitivity result from the release of pharmacologically active substances such as histamine. This occurs from specific cells in the body known as mast cells, as a consequence of interaction between Immunoglobulin E (IgE) and food substances which cause allergic reactions (allergens).
IgE is one of five antibody immune systems which work in the human body to resist disease, functioning as specific antibodies. Mast cells are present in many tissues and generate histamine, the substance associated with allergy symptoms, although the cells specific physiological function is not fully known.
Exercise-induced food anaphylaxis is a subset of food anaphylaxis that involves reactions that occur only when the specific food is ingested just before or just after exercise. On the other hand, many cases of exercise induced anaphylaxis are not related to foods.
Food Allergy Type I
Food Allergy can be defined an adverse reaction to a food or food component (often a protein) involving reactions of the body’s immune system (immunological reactions). The term “food allergy” should only be used to identify true, immunological based food allergies – those which affect the body’s immune system. Examples would be allergy reactions to common foods such as cow’s milk, eggs, peanuts, and many others. It is preferred over the alternative term “food hypersensitivity,” which has been used to describe this type of reactions, as well as other types.
Allergic response may be organized into four categories noted as Types I – IV
Type I Allergies
This type of allergies is also known as food anaphylaxis. The Greek word anaphylaxis and refers to allergic reactions to foreign protein molecules. This may be the best understood area, scientifically speaking. Immediate hypersensitivity type allergic reactions appear to fall entirely within the category. Type I reactions usually occur within a few minutes to several hours after consumption of the offending food. The observed symptoms of type I hypersensitivity result from the release of pharmacologically active substances such as histamine. This occurs from specific cells in the body known as mast cells, as a consequence of interaction between Immunoglobulin E (IgE) and food substances which cause allergic reactions (allergens).
IgE is one of five antibody immune systems which work in the human body to resist disease, functioning as specific antibodies. Mast cells are present in many tissues and generate histamine, the substance associated with allergy symptoms, although the cells specific physiological function is not fully known.
Exercise-induced food anaphylaxis is a subset of food anaphylaxis that involves reactions that occur only when the specific food is ingested just before or just after exercise. On the other hand, many cases of exercise induced anaphylaxis are not related to foods.
Food Allergy Type I
Saturday, November 04, 2006
Food Safety Hazards
Food safety is an issue that is taken very seriously. If you are manufacturing food products to sell, it is our responsibility to be aware and always follow, the food regulations relevant to the types of products you are producing.
Foods safety hazards are contaminants that may cause a food product to be unsafe for production.
Identifying Hazards Food becomes unsafe accidentally when harmful things like micro-organisms and chemicals get into foods. The three most common types of hazards are:
• Biological hazards - include bacteria, viruses and parasites.
Microbial foodborne illness, also commonly called ‘food poisoning’, is illness cause by eating food contaminated with specific types of microorganism or toxins formed by these microorganisms.
• Chemical hazards - include pesticides, food additives and preservatives, cleaning supplies and toxic metals that leech through worn cookware and equipment. This chemicals that can cause harm though toxic effects, either immediate or long term.
• Physical hazards – include dirt, broken glass and crockery, food packaging, hair and other objects that could accidentally get into food. This items can cause harm through direct injury or choking.
Food Safety Hazards
Foods safety hazards are contaminants that may cause a food product to be unsafe for production.
Identifying Hazards Food becomes unsafe accidentally when harmful things like micro-organisms and chemicals get into foods. The three most common types of hazards are:
• Biological hazards - include bacteria, viruses and parasites.
Microbial foodborne illness, also commonly called ‘food poisoning’, is illness cause by eating food contaminated with specific types of microorganism or toxins formed by these microorganisms.
• Chemical hazards - include pesticides, food additives and preservatives, cleaning supplies and toxic metals that leech through worn cookware and equipment. This chemicals that can cause harm though toxic effects, either immediate or long term.
• Physical hazards – include dirt, broken glass and crockery, food packaging, hair and other objects that could accidentally get into food. This items can cause harm through direct injury or choking.
Food Safety Hazards
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