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A Food Safety and Health Issue: Fish and Fish Products Allergens

Year 2020, Volume 4, Issue 1, 1 - 9, 28.01.2020

Abstract

Food allergy is a severe issue of food safety and public health. The allergens of food-origin mainly cause some symptoms such as dermatitis and gastrointestinal disorders, even leading to potentially life-threatening reaction called anaphylaxis. Fish and fish products are not only a valuable source of nutrients, but also a potential source of ß-parvalbumins responsible for allergic reactions, leading to severe life-threatening health risks. Fish and fish products are among the first eight foods responsible for 95% of the foodborne allergic cases all over the world. All the food codexes has listed the fish and fish products as the common causes of allergic reactions, and included on the list of foods and ingredients that must be declared on food labels. The European Academy of Allergy and Clinical Immunology has determined the upper level of ß-parvalbumine in fish and fish products as 0.1 mg/100 g fish meat. The objective of this study was to inform the reader about fish and fish products allergens that are considered as a food safety and health issue.

References

  • Allergen. (2014). Official site for the systematic allergen nomenclature. http://www.allergen.org.
  • Altıntaş, D., Güneşer, S., Evliyaoğlu, N., Yüksel, B., Atıcı, A., Serbest, M. (1995). A prospective study of cow's milk allergy in Turkish infants. Acta Paediatr, 84(11), 1320-1321.
  • Aydın, H. (2016). Türkiye’de Kültür Balıkçılığı Potansiyeli ve Akuakültür Sektörünün Ekonomiye Katkısı. ICOMEP 2016-International Congress of Management Economy and Policy. 26-27th October 2016, İstanbul, Turkey.
  • Baki, B., Gönener, S., Kaya, D. (2015). Comparison of Food, Amino Acid and Fatty Acid Compositions of Wild and Cultivated Sea Bass (Dicentrarchus labrax L.,1758). Turkish Journal of Fisheries and Aquatic Sciences, 15, 175-179.
  • Bøgh, K. L., Madsen, C. B. (2016). Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity? Critical Reviews in Food Science and Nutrition, 56(9), 1545-1567.
  • Cebeci, H., Alıç, G., Yıldırım, Ö., Pınar, N. M., Aşcı, B., Alan, Ş. (2011). Corylus avellana Polen ve Tohum Protein Profillerinin Karşılaştırılması. Asthma Allergy Immunol, 9(1), 37-43.
  • CODEX STAN 1–1985. (2010). Amended in 1991, 1999, 2001, 2003, 2005, 2008 and 2010 regarding the general standard for the labelling of prepackaged foods. FAO/WHO Standards, Off Codex Stand. http://www.codexalimentarius.org/standards/list-of-standards.
  • Dibek Mısırlıoğlu, E., Bostancı, İ. (2013). Besin Alerjisi. Türkiye Çocuk Hastalıkları Dergisi, 4, 206-213.
  • European Academy of Allergy and Clinical Immunology. (2016). https://www.eaaci.org/documents/Molecular_Allergology-web.pdf
  • European Food Safety Authority. (2013). Literature searches and reviews related to the prevalence of food allergy in Europe. https://www.efsa.europa.eu/en/supporting/pub/en-506.
  • Fernandes, T. J. R., Costa, J., Carrapatoso, I., Oliveira, M. B. P. P., Mafra, I. (2017). Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin Allergens. Critical Reviews in Food Science and Nutrition, 57(15), 3281-3296.
  • Fernandes, T. J. R., Costa, J., Oliveira, M. B. P. P., Mafra, I. (2015). An overview on fish and shellfish allergens and current methods of detection. Journal Food and Agricultural Immunology, 26(6), 848-869.
  • Gelincik, A., Büyüköztürk, Ş., Gül, H., Işık, E., Issever, H., Özşeker, F., Çolakoğlu, B., Dal, M., Ayvaz, O., Güngör, G., Akkor, A. (2008). Confirmed prevalence of food allergy and non-allergic food hypersensitivity in a Mediterranean population. Clinical & Experimental Allergy, 38(8), 1333-1341.
  • Jiménez-Saiz, R., Benedé, S., Molina, E., López-Expósito, I. (2015). Effect of processing technologies on the allergenicity of food products, Critical Reviews in Food Science and Nutrition, 55(13), 1902-1917.
  • Karakılıç, M., Suna, S., Tamer, C. E., Çopur, Ö. U. (2014). Gıda Alerjisi Reaksiyonları. Journal of Agricultural Faculty of Uludag University, 28(1), 73-82.
  • Karataş, S. (2016). Balıkçılık Sektör Raporu. Ordu Ticaret Borsası. http://www.ordutb.org.tr/pdf/BALIK%C3%87ILIK.pdf.
  • Kılıç, M., Taşkın, E. (2015). Evaluation of the clinical features of children valuation of the clinical features of children diagnosed with IgE-mediated food Allergy. Asthma Allergy Immunology, 13, 6-14.
  • Kocatepe, D., Turan, H. (2012). Su Ürünleri Alerjisi. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3(2), 46-51.
  • Kuehn, A., Swoboda, I., Arumugam, K., Hilger, C., Hentges, F. (2014). Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens. Frontiers in Immunology, 5, 179. DOI: 10.3389/fimmu.2014.00179.
  • Küçükosmanoğlu, E., Yazı, D., Yeşil, O., Akkoç, T., Gezer, M., Bakırcı, N., Bahçeciler, N. N., Barlan, I. B. (2008a). Prevalence of egg sensitization in Turkish infants based on skin prick test. Allergol Immunopathol (Madr), 36(3), 141-144.
  • Küçükosmanoğlu, E., Yazı, D., Yeşil, O., Akkoç, T., Gezer, M., Özdemir, C., Bakırcı, N., Bahçeciler, N. N., Barlan, I. B. (2008b). Prevalence of immediate hypersensitivity reactions to cow's milk in infants based on skin prick test and questionnaire. Allergol Immunopathol (Madr), 36(5), 254-258.
  • Mustafayev, R., Civelek, E., Orhan, F., Yüksel, H., Boz, A. B., Şekerel, B. E. (2013). Similar prevalence, different spectrum: IgE-mediated food allergy among Turkish adolescents. Allergol Immunopathol (Madr), 41(6), 387-396.
  • Orhan, F., Karakaş, T., Çakır, M., Aksoy, A., Baki, A., Gedik, Y. (2009). Prevalence of immunoglobulin E-mediated food allergy in 6-9-year-old urban schoolchildren in the eastern Black Sea region of Turkey. Clinical & Experimental Allergy, 39(7), 1027-35.
  • Özdemir, Ö. (2014). Various clinical presentations of food allergy in children. Asthma Allergy Immunology, 12, 70-82.
  • Pawankar, R. (2014). Allergic diseases and asthma: a global public health concern and a call to action. World Allergy Organization Journal, 7(1), 12. DOI: 10.1186/1939-4551-7-12.
  • Prado, M., Ortea, I., Vial, S., Rivas, J., Calo-Mata, P., Barros-Velázquez J. (2016). Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens. Critical Reviews in Food Science and Nutrition, 56(15), 2511-2542.
  • Radauer, C., Nandy, A., Ferreira, F., Goodman, R. E., Larsen, J. N., Lidholm, J., Pomes, A., Raulf-Heimsoth, M., Rozynek, P., Thomas, W. R., Breiteneder, H. (2014). Update of the WHO/IUIS Allergen Nomenclature Database based on analysis of allergen sequences. Allergy, 69(4), 413-419.
  • Rapid Alert System for Food and Feed. (2018). Annual Report. https://ec.europa.eu/food/sites/food/files/safety/docs/rasff_annual_report_2018.pdf
  • Rencova, E., Kostelnikova, D., Tremlova, B. (2013). Detection of allergenic parvalbumin of Atlantic and Pacific herrings in fish products by PCR. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 30(10), 1679-1683.
  • Sofronova, J. K., Ilinsky, Y. Y., Orishchenko, K. E., Chupakhin, E. G., Lunev, E. A., Mazunin, I. O. (2016). Detection of Mutations in Mitochondrial DNA by Droplet Digital PCR, Biochemistry (Mosc), 81(10), 1031-1037.
  • Sun, M., Liang, C., Gao, H., Lin, C., Deng, M. (2009). Detection of Parvalbumin, a Common Fish Allergen Gene in Food, by Real-Time Polymerase Chain Reaction. Journal of AOAC International, 92(1), 234-240.
  • Şimşek, Y., Yılmaz, Ö., Yüksel, H. (2014). Çocuklarda IgE Aracılı Besin Alerjisi: Klinik, Tanı ve Prognostik Özellikler. Asthma Allergy Immunology, 12(3), 152-156.
  • Tang, M. L., Mullins, R. J. (2017). Food allergy: is prevalence increasing? Internal Medicine Journal, 47(3), 256-261.
  • Tarım ve Orman Bakanlığı. (2017). Su Ürünleri İstatistikleri. https://www.tarim.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdf.
  • Türk Gıda Kodeksi Etiketleme Yönetmeliği (2011, 29 Aralık). Resmî Gazete (Sayı: 28157 (3. Mükerrer)). http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm.
  • Türkiye İstatistik Kurumu (2016). Türkiye Sağlık Araştırması. http://www.tuik.gov.tr/PreHaberBultenleri.do?id=18854.
  • Ünsel, M., Ardeniz, Ö., Mete Gökmen, N. (2013). Erişkin Yaşta Başlayan Yumurta Alerjisi. Asthma Allergy Immunology, 11(2), 128-130.
  • Ünsel, M., Çakır, A., Kaya, Y., Ardeniz, F. Ö. (2011). Çaşır Otu Alerjisi. Asthma Allergy Immunology, 9(3), 166-168.
  • Valenta, R., Hochwallner, H., Linhart, B., Pahr, S. (2015). Food allergies: the basics. Gastroenterology, 148(6), 1120-1131.
  • Walker, M. J., Burns, D. T., Elliott, C. T., Gowland, M. H., Mills, E. N. (2016). Is food allergen analysis flawed? Health and supply chain risks and a proposed framework to address urgent analytical needs. Analyst, 141(1), 24-35.
  • Yılmaz, İ., Mungan, D. (2017). Astımı ve Buğday Unu Gıda Alerjisi Olan Bir Fırıncı. Asthma Allergy Immunology, 15, 1-4.
  • Yılmaz, Ö., Atıcı, S., Ertoy Karagöl, H. İ., Topal, E., Bakırtaş, A., Demirsoy, M. S., Türktaş, İ. (2016). Baklagillere Alerjisi Olan Bir Olguda Deri Testi Sırasında Anafilaksi. Asthma Allergy Immunology, 14(1), 37-41.

Bir Gıda Güvenliği ve Sağlık Sorunu: Balık ve Balık Ürünleri Kaynaklı Alerjenler

Year 2020, Volume 4, Issue 1, 1 - 9, 28.01.2020

Abstract

Gıda alerjisi, önemli bir gıda güvenliği ve halk sağlığı sorunudur. Gıda alerjenleri cilt ve sindirim sistemi rahatsızlıklarından başlayarak, anaflaktik şok gibi yaşamı ciddi şekilde riske atan alerjik reaksiyonlara kadar yol açmaktadır. İnsan beslenmesinde önemli yeri olan balık ve balık ürünleri, alerjik vakalardan sorumlu ß-parvalbumin maddeler gibi sağlık riskleri de taşımaktadır. Balık ve balık ürünleri, dünyada gıda kaynaklı alerjilerin neredeyse %95’inden sorumlu ilk sekiz besin maddesi arasındadır. Gıda Kodeksleri, balık ve balık ürünlerini alerjen bileşenler veya alerjen işlem yardımcıları olarak kabul etmekte ve ürün etiketinde belirtilmesini zorunlu tutmaktadır. Avrupa Alerji ve Klinik İmmünoloji Akademisi, balık ve balık ürünlerinde ß-Parvalbumin üst miktarını 0,1 mg/100 gr balık eti olarak vermektedir. Bu çalışmada, bir gıda güvenliği ve sağlık sorunu olan balık ve balık ürünleri kaynaklı alerjenler hakkında okuyucuya bilgi vermek amaçlanmıştır.

References

  • Allergen. (2014). Official site for the systematic allergen nomenclature. http://www.allergen.org.
  • Altıntaş, D., Güneşer, S., Evliyaoğlu, N., Yüksel, B., Atıcı, A., Serbest, M. (1995). A prospective study of cow's milk allergy in Turkish infants. Acta Paediatr, 84(11), 1320-1321.
  • Aydın, H. (2016). Türkiye’de Kültür Balıkçılığı Potansiyeli ve Akuakültür Sektörünün Ekonomiye Katkısı. ICOMEP 2016-International Congress of Management Economy and Policy. 26-27th October 2016, İstanbul, Turkey.
  • Baki, B., Gönener, S., Kaya, D. (2015). Comparison of Food, Amino Acid and Fatty Acid Compositions of Wild and Cultivated Sea Bass (Dicentrarchus labrax L.,1758). Turkish Journal of Fisheries and Aquatic Sciences, 15, 175-179.
  • Bøgh, K. L., Madsen, C. B. (2016). Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity? Critical Reviews in Food Science and Nutrition, 56(9), 1545-1567.
  • Cebeci, H., Alıç, G., Yıldırım, Ö., Pınar, N. M., Aşcı, B., Alan, Ş. (2011). Corylus avellana Polen ve Tohum Protein Profillerinin Karşılaştırılması. Asthma Allergy Immunol, 9(1), 37-43.
  • CODEX STAN 1–1985. (2010). Amended in 1991, 1999, 2001, 2003, 2005, 2008 and 2010 regarding the general standard for the labelling of prepackaged foods. FAO/WHO Standards, Off Codex Stand. http://www.codexalimentarius.org/standards/list-of-standards.
  • Dibek Mısırlıoğlu, E., Bostancı, İ. (2013). Besin Alerjisi. Türkiye Çocuk Hastalıkları Dergisi, 4, 206-213.
  • European Academy of Allergy and Clinical Immunology. (2016). https://www.eaaci.org/documents/Molecular_Allergology-web.pdf
  • European Food Safety Authority. (2013). Literature searches and reviews related to the prevalence of food allergy in Europe. https://www.efsa.europa.eu/en/supporting/pub/en-506.
  • Fernandes, T. J. R., Costa, J., Carrapatoso, I., Oliveira, M. B. P. P., Mafra, I. (2017). Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin Allergens. Critical Reviews in Food Science and Nutrition, 57(15), 3281-3296.
  • Fernandes, T. J. R., Costa, J., Oliveira, M. B. P. P., Mafra, I. (2015). An overview on fish and shellfish allergens and current methods of detection. Journal Food and Agricultural Immunology, 26(6), 848-869.
  • Gelincik, A., Büyüköztürk, Ş., Gül, H., Işık, E., Issever, H., Özşeker, F., Çolakoğlu, B., Dal, M., Ayvaz, O., Güngör, G., Akkor, A. (2008). Confirmed prevalence of food allergy and non-allergic food hypersensitivity in a Mediterranean population. Clinical & Experimental Allergy, 38(8), 1333-1341.
  • Jiménez-Saiz, R., Benedé, S., Molina, E., López-Expósito, I. (2015). Effect of processing technologies on the allergenicity of food products, Critical Reviews in Food Science and Nutrition, 55(13), 1902-1917.
  • Karakılıç, M., Suna, S., Tamer, C. E., Çopur, Ö. U. (2014). Gıda Alerjisi Reaksiyonları. Journal of Agricultural Faculty of Uludag University, 28(1), 73-82.
  • Karataş, S. (2016). Balıkçılık Sektör Raporu. Ordu Ticaret Borsası. http://www.ordutb.org.tr/pdf/BALIK%C3%87ILIK.pdf.
  • Kılıç, M., Taşkın, E. (2015). Evaluation of the clinical features of children valuation of the clinical features of children diagnosed with IgE-mediated food Allergy. Asthma Allergy Immunology, 13, 6-14.
  • Kocatepe, D., Turan, H. (2012). Su Ürünleri Alerjisi. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3(2), 46-51.
  • Kuehn, A., Swoboda, I., Arumugam, K., Hilger, C., Hentges, F. (2014). Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens. Frontiers in Immunology, 5, 179. DOI: 10.3389/fimmu.2014.00179.
  • Küçükosmanoğlu, E., Yazı, D., Yeşil, O., Akkoç, T., Gezer, M., Bakırcı, N., Bahçeciler, N. N., Barlan, I. B. (2008a). Prevalence of egg sensitization in Turkish infants based on skin prick test. Allergol Immunopathol (Madr), 36(3), 141-144.
  • Küçükosmanoğlu, E., Yazı, D., Yeşil, O., Akkoç, T., Gezer, M., Özdemir, C., Bakırcı, N., Bahçeciler, N. N., Barlan, I. B. (2008b). Prevalence of immediate hypersensitivity reactions to cow's milk in infants based on skin prick test and questionnaire. Allergol Immunopathol (Madr), 36(5), 254-258.
  • Mustafayev, R., Civelek, E., Orhan, F., Yüksel, H., Boz, A. B., Şekerel, B. E. (2013). Similar prevalence, different spectrum: IgE-mediated food allergy among Turkish adolescents. Allergol Immunopathol (Madr), 41(6), 387-396.
  • Orhan, F., Karakaş, T., Çakır, M., Aksoy, A., Baki, A., Gedik, Y. (2009). Prevalence of immunoglobulin E-mediated food allergy in 6-9-year-old urban schoolchildren in the eastern Black Sea region of Turkey. Clinical & Experimental Allergy, 39(7), 1027-35.
  • Özdemir, Ö. (2014). Various clinical presentations of food allergy in children. Asthma Allergy Immunology, 12, 70-82.
  • Pawankar, R. (2014). Allergic diseases and asthma: a global public health concern and a call to action. World Allergy Organization Journal, 7(1), 12. DOI: 10.1186/1939-4551-7-12.
  • Prado, M., Ortea, I., Vial, S., Rivas, J., Calo-Mata, P., Barros-Velázquez J. (2016). Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens. Critical Reviews in Food Science and Nutrition, 56(15), 2511-2542.
  • Radauer, C., Nandy, A., Ferreira, F., Goodman, R. E., Larsen, J. N., Lidholm, J., Pomes, A., Raulf-Heimsoth, M., Rozynek, P., Thomas, W. R., Breiteneder, H. (2014). Update of the WHO/IUIS Allergen Nomenclature Database based on analysis of allergen sequences. Allergy, 69(4), 413-419.
  • Rapid Alert System for Food and Feed. (2018). Annual Report. https://ec.europa.eu/food/sites/food/files/safety/docs/rasff_annual_report_2018.pdf
  • Rencova, E., Kostelnikova, D., Tremlova, B. (2013). Detection of allergenic parvalbumin of Atlantic and Pacific herrings in fish products by PCR. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 30(10), 1679-1683.
  • Sofronova, J. K., Ilinsky, Y. Y., Orishchenko, K. E., Chupakhin, E. G., Lunev, E. A., Mazunin, I. O. (2016). Detection of Mutations in Mitochondrial DNA by Droplet Digital PCR, Biochemistry (Mosc), 81(10), 1031-1037.
  • Sun, M., Liang, C., Gao, H., Lin, C., Deng, M. (2009). Detection of Parvalbumin, a Common Fish Allergen Gene in Food, by Real-Time Polymerase Chain Reaction. Journal of AOAC International, 92(1), 234-240.
  • Şimşek, Y., Yılmaz, Ö., Yüksel, H. (2014). Çocuklarda IgE Aracılı Besin Alerjisi: Klinik, Tanı ve Prognostik Özellikler. Asthma Allergy Immunology, 12(3), 152-156.
  • Tang, M. L., Mullins, R. J. (2017). Food allergy: is prevalence increasing? Internal Medicine Journal, 47(3), 256-261.
  • Tarım ve Orman Bakanlığı. (2017). Su Ürünleri İstatistikleri. https://www.tarim.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdf.
  • Türk Gıda Kodeksi Etiketleme Yönetmeliği (2011, 29 Aralık). Resmî Gazete (Sayı: 28157 (3. Mükerrer)). http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm.
  • Türkiye İstatistik Kurumu (2016). Türkiye Sağlık Araştırması. http://www.tuik.gov.tr/PreHaberBultenleri.do?id=18854.
  • Ünsel, M., Ardeniz, Ö., Mete Gökmen, N. (2013). Erişkin Yaşta Başlayan Yumurta Alerjisi. Asthma Allergy Immunology, 11(2), 128-130.
  • Ünsel, M., Çakır, A., Kaya, Y., Ardeniz, F. Ö. (2011). Çaşır Otu Alerjisi. Asthma Allergy Immunology, 9(3), 166-168.
  • Valenta, R., Hochwallner, H., Linhart, B., Pahr, S. (2015). Food allergies: the basics. Gastroenterology, 148(6), 1120-1131.
  • Walker, M. J., Burns, D. T., Elliott, C. T., Gowland, M. H., Mills, E. N. (2016). Is food allergen analysis flawed? Health and supply chain risks and a proposed framework to address urgent analytical needs. Analyst, 141(1), 24-35.
  • Yılmaz, İ., Mungan, D. (2017). Astımı ve Buğday Unu Gıda Alerjisi Olan Bir Fırıncı. Asthma Allergy Immunology, 15, 1-4.
  • Yılmaz, Ö., Atıcı, S., Ertoy Karagöl, H. İ., Topal, E., Bakırtaş, A., Demirsoy, M. S., Türktaş, İ. (2016). Baklagillere Alerjisi Olan Bir Olguda Deri Testi Sırasında Anafilaksi. Asthma Allergy Immunology, 14(1), 37-41.

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Derleme
Authors

İsmail Hakki TEKİNER This is me (Primary Author)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0002-7248-2446
Türkiye


Murat AY This is me
DOĞUŞ ÜNİVERSİTESİ
0000-0002-3872-3920
Türkiye


Hayrettin MUTLU
İSTANBUL GEDİK ÜNİVERSİTESİ
0000-0002-6560-5831
Türkiye

Publication Date January 28, 2020
Published in Issue Year 2020, Volume 4, Issue 1

Cite

APA Tekiner, İ. H. , Ay, M. & Mutlu, H. (2020). Bir Gıda Güvenliği ve Sağlık Sorunu: Balık ve Balık Ürünleri Kaynaklı Alerjenler . Aydın Gastronomy , 4 (1) , 1-9 . Retrieved from https://dergipark.org.tr/en/pub/aydingas/issue/52081/680125



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