Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in Food Allergens,Food Allergy,Food Safety,Our Blog on August 26, 2026
Food allergies are more prevalent than they were just a few decades ago, with numbers steadily increasing each year. New research suggests that the number of Americans currently experiencing food allergies has more than doubled from the previous estimate of 15 million to over 32 million.
Most children diagnosed with food allergies today don’t have a parent with one, and the number of adults being diagnosed is rising. It’s believed that environmental factors, along with the new ways our food is grown and processed, may play a role in the increasing numbers. Although new treatments are being developed, there is no cure for food allergies. For those who experience true food allergies, all they can do is try their best to avoid them.
An immune system reaction that occurs soon after eating certain foods, food allergies can trigger symptoms such as digestive problems, hives, or swollen airways. Most of these symptoms are mild and will pass on their own. For some, however, these allergies can cause frightening severe symptoms and even a life-threatening reaction called anaphylaxis. The most common signs and symptoms of food allergies include:
In the event that a person experiences anaphylaxis, they can experience a severe drop in blood pressure due to shock, rapid pulse, and constriction of the airways that make it difficult to breathe. Emergency treatment is critical for people experiencing anaphylaxis. Delayed treatment can lead to coma or even death.
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) requires manufacturers to clearly label their products if they contain one or more allergens. FALCPA recognizes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans as the eight most common allergenic foods. These allergens were previously thought to account for 90% of food allergies in the United States. Although, some of the foods, such as meat, eggs, and poultry, are not covered as they are regulated by the U.S. Dept. of Agriculture. Recently, new legislation has been put into place naming sesame as the ninth major food allergen on this list.
An estimated 1 million Americans have a sesame allergy. Until its recent addition to the list, sesame labeling on food products was not required. The ingredient is found in many popular foods worldwide, such as hummus, baked goods, and sushi. This posed quite the challenge for those seeking to avoid it. Individuals with a sesame allergy can experience symptoms ranging from mild to severe, making its consumption potentially dangerous. The new Food Allergy Safety, Treatment, Education and Research Act was signed into law by President Biden on April 23rd, 2021, and requires the allergen to be declared on food labels beginning January 1, 2023.
Many people who believe they have a food allergy may find that they are, in fact, only experiencing a food intolerance. Food intolerances can cause similar symptoms as a food allergy, such as nausea, vomiting, cramping, and diarrhea. However, most people with a food intolerance may be able to eat small amounts of problem foods without a reaction. In contrast, people with food allergies may experience a reaction after simply having contact with a tiny amount of food. One thing that makes diagnosing someone with a food intolerance difficult is that someone may be sensitive, not to the food itself but to a substance or ingredient used to prepare it. If you or someone you love experiences a reaction after eating certain foods, you should avoid eating that food and contact your health care provider to get tested for food allergies or intolerances.
First off, know your food! Get to know what foods cause a reaction for you and what types of products contain those foods.
Labeling is essential; check the food labels before you buy it to help prevent you from accidentally eating food that might cause a reaction. Use caution when purchasing foods without a label. Labels will also indicate if the food was prepared in a facility that also prepares allergenic food. This is important for some, like those with celiac, as even contact with trace amounts of the allergen can cause a reaction.
When preparing food, cross-contact can occur easily between the countertop, utensils, cookware, stovetop, and the oven. Cross-contact means an allergen directly or indirectly comes into contact with another food. For example, a spatula that touches a burger with cheese and then a burger without cheese can indirectly cause contact with an allergen. Direct contact, for example, could be taking cheese off of a burger patty to make it a hamburger. If you must have allergenic foods in your kitchen, organize separate food preparation areas, cook allergy-safe foods first, cover them, wash your hands, scrub down counters and tables, and never share food.
Some people with food allergies may have to avoid an entire food group because of the risk of cross-reactivity. Cross-reactivity can occur when proteins in one food are similar to another food, which the immune system may identify as the same proteins and trigger an allergic reaction.
When eating out, choose your restaurants wisely. This goes along with knowing your food. If you know what types of food cause a reaction or are commonly prepared in an environment where cross-contamination can occur, avoid eating those foods. You should always let your server know if you have a food allergy, and if you are unsure of the ingredients, you can always ask. If it’s not clear whether or not something contains an allergen, it’s probably best to avoid that food until you know for sure. Additionally, try to avoid dining out at peak times when the restaurants are busy. If they’re in a rush, it will be more challenging to communicate with them and increase the risk of accidental cross-contamination. It always helps to have a backup plan, and you should be sure to carry your medication or an EpiPen with you whenever you go out.
Stay in touch with the Make Food Safe Blog. Check back often for great food safety content!