Food businesses must comply with the Food Standards Code in providing allergen information to customers, according to regulations set out therein. Adult Day Care and Child Care Center operators have special fact sheets dedicated to this matter that include information on nine major food allergies.
Allergen Information must be made readily available on request for non-prepacked (loose) foods that come prepacked, and this information should appear on product labels.
Allergens
Allergies arise when your immune system misidentifies an usually harmless substance like dust, mold or pollen as being dangerous and produces antibodies to attack it – leading to symptoms like sneezing, itching and watery eyes. Allergens are proteins that bind with immunoglobulin E antibodies which then release chemicals which attack it leading to symptoms in response. Allergens can come from inhaling, ingestion or skin contact causing reactions that manifest themselves as allergies.
Allergens are typically water-soluble molecules with molecular weights ranging from 5-50kDa. Protein allergens are the primary culprits, although other substances like latex rubber, insect stings or certain chemicals may also elicit reactions in some individuals.
Many food allergens are more widely found, such as milk, egg, wheat, peanuts, fish, crustacean shellfish and soybean. Other allergens are more uncommonly present like sesame.
As part of its efforts to assist those with food allergies, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) mandates that foods sold within the US clearly identify any major allergens by either listing them directly on an ingredient list (in parentheses or immediately after its name) or through advisory statements like “may contain” or “produced in a facility that also uses.” FALCPA lists eight major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, wheat peanuts soy.
Cross-Contamination
Cross-contamination poses an increased risk of allergic reactions in those with food allergies, including itching, sneezing and hives to hypotension, breathing difficulties and in extreme cases death. Therefore it is imperative that those involved with food businesses understand how cross-contamination occurs and implement good hygiene practices to reduce these risks.
Allergen proteins can move easily between foods either through direct contact, intermediate vehicles such as work surfaces, utensils and hands (5) or via indirect means like work surfaces, utensils and hands (5). Cross-contamination occurs at many stages in food production processes and is one of the primary sources of allergen contamination (6). A table contaminated with an allergen could easily transfer it when someone with food allergies sits down at it to dine, or using one utensil for both raw and cooked items can introduce harmful bacteria into a dish (7)
Cooking equipment such as fryers, stoves or ovens that is shared between gluten-free and regular dishes may lead to cross-contamination. Poor handwashing practices may also transfer allergens from one person’s hands onto food or surfaces (8); thus it is imperative that restaurants use dedicated utensils and equipment when creating allergen-free dishes as failing to comply with necessary safety protocols could have serious legal repercussions for their food business.
Symptoms
Allergies can significantly compromise a person’s quality of life and overall health, from mild irritations to potentially lethal reactions.
An allergic reaction typically starts when our immune systems mistook harmless substances as threats and release chemicals to counter them, such as histamine. These chemicals may attack parts of our respiratory and digestive systems including nose linings. The severity of an allergy symptom depends on its exposure method – be it breathing in, swallowing it down, or coming in contact with skin.
Airborne allergens such as pollen, mold spores, dander and dust mites can trigger allergic reactions in the nose, sinuses, ears and respiratory tract. Food allergies may produce various symptoms in both mouth and digestive tract while allergic skin reactions include rashes, itching and swelling – with severe reactions potentially leading to life-threatening anaphylaxis episodes that affect every organ in their bodies.
Allergies are an increasingly prevalent health condition, impacting people from all backgrounds. If you are suffering from allergy symptoms, seeking care from a board-certified allergist is recommended; this specialist will help identify triggers and devise a treatment plan tailored specifically for you to reduce discomfort.
Treatment
At times, allergies can pose serious health threats to individuals. Untreated allergies may lead to ear infections in children that affect hearing and speech development; chronic asthma can place strain on cardiovascular systems; while ingesting certain allergens over long periods can have detrimental effects on digestive tract health causing inflammation and weight gain in addition to long-term health effects like inflammation.
An allergist can help individuals identify allergy triggers and create a personalized plan to manage symptoms effectively. Treatment may include medications like bronchodilators or inhaled corticosteroids as well as drug desensitization therapy; managing reactions through lifestyle interventions like diet modification can also help.
Diets that include fruits, vegetables and legumes may help mitigate symptoms of an allergy reaction. Omega-3 fatty acids, vitamin C and bioflavonoids may also provide some relief, while an elimination diet administered under medical supervision can identify food intolerances that might be contributing to symptoms. Injection immunotherapy or allergy shots provide another effective method for gradually building tolerance towards allergens to alleviate their symptoms over time.
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