Food Safety: Food Allergens

An aspect of food safety that is of a growing concern is food allergens. The most common food allergens include milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products, peanuts, and tree nuts.

When people with allergies consume these products, reactions can include itching around the mouth; tightening in the throat; shortness of breath; hives; swelling; abdominal cramps, vomiting, or diarrhea; loss of consciousness; or even death.

When allergens are introduced into food prepared for people with allergies, this is called cross contact. This is not the same as cross contamination. Cross contamination refers contaminants that could be harmful to everyone (such as bacteria). Allergens are only harmful to those allergic to that specific allergen.

It is critical that cross contact not occur while preparing food for someone with allergies. Cross contact can occur the same way that cross contamination can—not washing utensil, not washing hands, not changing gloves, etc.