How many major food allergens are there?

There are a total of nine major food allergens identified by regulatory agencies, such as the Food Allergy Research and Education (FARE) and the U.S. Food and Drug Administration (FDA). These allergens are responsible for the majority of food allergy reactions and include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat, and sesame.

Understanding the number of major food allergens is critical in food safety and protection. This knowledge helps food service professionals manage allergen information effectively, provide safe food options, and prevent allergic reactions among consumers.

Awareness of these allergens is also vital for labeling regulations, ensuring that packaged food items clearly state their ingredients to inform individuals with food allergies. Proper training and communication about these allergens can significantly reduce the risk of cross-contact and allergic reactions in food service environments.