Allergies and Intolerances
Allergies and food intolerances are becoming an increasingly major issue, and one which all caterers need to be aware of.
Food allergy and food intolerance are both types of food sensitivity. When someone has a food allergy, their immune system reacts to a particular food as if it isn't safe. If someone has a severe food allergy, this can cause a life-threatening reaction.
Common allergy provoking foods include cow's milk protein, egg white from hens, wheat, soya bean, codfish and peanuts. In adults, nuts (including brazil nuts, almond, hazelnut, peanut and walnut), fruits (such as peach, apple, strawberry and citrus fruit), and vegetables (such as celery, tomato, onion, garlic and parsley) are common allergens. Seafood such as fish, mussels, crab, prawn, shrimp and squid may also cause allergic reactions.
Anaphylactic shock is the issue that causes the greatest concern, as this can be fatal. Anaphylaxis is a sudden, severe, potentially fatal, systemic allergic reaction. Symptoms occur within minutes to two hours after contact with the allergy-causing substance but, in rare instances, may occur up to four hours later. Peanuts and other nuts are a common cause of Anaphylactic shock, and can occur even where there is just a trace of nuts or nut oil for example.
Caterers need to be aware of the need for good labelling and information, so that anyone suffering from allergies can get the information they need. It is also vital to avoid cross contamination, as even a trace of food in a product that should be safe can be enough to cause illness.
Good sources of information include:
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