What is an allergen?

An allergen is defined as a substance that can cause an allergic reaction in individuals. When someone with a food allergy consumes or comes into contact with an allergen, their immune system mistakenly identifies it as a harmful substance, triggering a range of allergic responses that can vary from mild to severe. Common allergens include certain proteins found in foods such as peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish.

Understanding the nature of allergens is crucial in food safety and sanitation practices, as it helps food handlers and food service workers take appropriate measures to prevent cross-contamination and protect individuals with food allergies. In contrast, other options refer to benign ingredients (non-toxic substances) or additives that enhance flavor or preserve food without posing a risk of allergic reactions. Therefore, identifying allergens and managing them correctly is essential for ensuring the safety of individuals who are susceptible to food allergies.