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Food Allergens

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From European Food Information Council

Published in: Food
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Food Allergens

  1. 1. *Food Allergens Egg Fish Milk Cereals containing gluten Lupin Celery Sesame Seeds Nuts Shellfish Sulfur dioxide Special Menu* M ustard Soy
  2. 2. What is a food allergy? A normally harmless food activates a reaction of the immune system activates a reaction not involving the immune system Allergy Can potentially be life-threatening Food intolerance eg.: to lactose M ilk
  3. 3. What are the symptoms of a food allergy? Itchy eyes Dry mouth Skin redness and hives Abdominal pain, nausea, vomiting and diarrhea The most dangerous reaction is Swelling of the airways Drop in blood preassure Shortness of breath require urgent medical attention Anaphylaxis
  4. 4. How can I identify food allergens? They are written on food packaging! Regularly check labels as ingredients can change When allergens are used as ingredients When the product might unintentionally contain traces of an allergen Allergens must be highlighted in bold italics CAPITAL underlined Precautionary label may be used, such as May contain* Made in a facility that process* easy
  5. 5. How can I manage my food allergy? wash utensils to avoid cross contamination clean surfaces well with cleaning sprays ensure that restaurant staff are aware of your allergy be cautious of places where serving utensils are shared, e.g. buffets or ice cream parlours
  6. 6. AFRIS. AsianFoodRegulationInformationService. We have the largest database of Asian food regulations in the world and it’s FREE to use. We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital Library. We look forward to hearing from you soon! www.asianfoodreg.com adrienna@asianfoodreg.com

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