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A Food & Drinking Water Safety Podcast for food service industry professionals or others interested in this subject.
YOU MUST SCROLL DOWN!!
"NOW THE BIG 9"
FOOD ALLERGENS
has been added to the original 8 identified food allergens, scroll down to the bottom for the list of Sesame items too!
TREE NUTS
https://www.foodallergy.org/common-allergens/tree-nut-allergy
Avoid foods that contain tree nuts or any of these ingredients:
- Almond
- Artificial nuts
- Beechnut
- Black walnut hull extract (flavoring)
- Brazil nut
- Butternut
- Cashew
- Chestnut
- Chinquapin nut
- Coconut
- Filbert/hazelnut
- Gianduja (a chocolate-nut mixture)
- Ginkgo nut
- Hickory nut
- Litchi/lichee/lychee nut
- Macadamia nut
- Marzipan/almond paste
- Nangai nut
- Natural nut extract (e.g., almond, walnut—although artificial extracts are generally safe)
- Nut butters (e.g., cashew butter)
- Nut distillates/alcoholic extracts
- Nut meal
- Nut meat
- Nut milk (e.g., almond milk, cashew milk)
- Nut oils (e.g., walnut oil, almond oil)
- Nut paste (e.g., almond paste)
- Nut pieces
- Pecan
- Pesto
- Pili nut
- Pine nut (also referred to as Indian, pignoli, pigñolia, pignon, piñon and pinyon nut)
- Pistachio
- Praline
- Shea nut
- Walnut
- Walnut hull extract (flavoring)
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MILK
https://www.foodallergy.org/common-allergens/milk-allergy
Avoid foods that contain milk or any of these ingredients:
- Butter, butter fat, butter oil, butter acid, butter ester(s)
- Buttermilk
- Casein
- Casein hydrolysate
- Caseinates (in all forms)
- Cheese
- Cottage cheese
- Cream
- Curds
- Custard
- Diacetyl
- Ghee
- Half-and-half
- Lactalbumin, lactalbumin phosphate
- Lactoferrin
- Lactose
- Lactulose
- Milk (in all forms including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, non-fat, powder, protein, skimmed, solids, whole)
- Milk protein hydrolysate
- Pudding
- Recaldent(R)
- Rennet casein
- Sour cream, sour cream solids
- Sour milk solids
- Tagatose
- Whey (in all forms)
- Whey protein hydrolysate
- Yogurt
Other Possible Sources of Milk:
- Artificial butter flavor
- Baked goods
- Caramel candies
- Chocolate
- Lactic acid starter culture and other bacterial cultures
- Luncheon meat, hot dogs and sausages, which may use the milk protein casein as a binder. Also, deli meat slicers are often used for both meat and cheese products, leading to cross-contact.
- Margarine
- Nisin
- Non-dairy products, as many contain casein
- Nougat
- Shellfish is sometimes dipped in milk to reduce the fishy odor. Ask questions when buying shellfish.
- Tuna fish, as some brands contain casein
- Some specialty products made with milk substitutes (i.e., soy-, nut- or rice-based dairy products) are manufactured on equipment shared with milk.
- Many restaurants put butter on grilled steaks to add extra flavor. You can’t see the butter after it melts.
- Some medications contain milk protein.
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EGGS
https://www.foodallergy.org/common-allergens/egg-allergy
Avoid foods that contain eggs or any of these ingredients:
- Albumin (also spelled albumen)
- Egg (dried, powdered, solids, white, yolk)
- Eggnog
- Lysozyme
- Mayonnaise
- Meringue (meringue powder)
- Ovalbumin
- Surimi
Eggs are sometimes found in the following:
- Baked goods (although some people can tolerate these foods—consult with your allergist)
- Egg substitutes
- Ice cream
- Lecithin
- Marzipan
- Marshmallows
- Nougat
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PEANUTS
https://www.foodallergy.org/common-allergens/peanut-allergy
Avoid foods that contain peanuts or any of these ingredients:
- Arachis oil (another name for peanut oil)
- Artificial nuts
- Beer nuts
- Cold-pressed, expelled or extruded peanut oil*
- Goobers
- Ground nuts
- Lupin (or lupine)—which is becoming a common flour substitute in gluten-free food. A study showed a strong possibility of cross-reaction between peanuts and this legume, unlike other legumes.
- Mandelonas (peanuts soaked in almond flavoring)
- Mixed nuts
- Monkey nuts
- Nut meat
- Nut pieces
- Peanut butter
- Peanut flour
- Peanut protein hydrolysate
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SOY
https://www.foodallergy.org/common-allergens/soy-allergy
Avoid foods that contain soy or any of these ingredients:
- Cold-pressed, expelled or extruded soy oil*
- Edamame
- Miso
- Natto
- Shoyu
- Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
- Soya
- Soybean (curd, granules)
- Soy protein (concentrate, hydrolyzed, isolate)
- Soy sauce
- Tamari
- Tempeh
- Textured vegetable protein (TVP)
- Tofu
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WHEAT
https://www.foodallergy.org/common-allergens/wheat-allergy
Avoid foods that contain wheat or any of these ingredients:
- Bread crumbs
- Bulgur
- Cereal extract
- Club wheat
- Couscous
- Cracker meal
- Durum
- Einkorn
- Emmer
- Farina
- Farro
- Flour (all-purpose, bread, cake, durum, enriched, graham, high-gluten, high-protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
- Freekeh
- Hydrolyzed wheat protein
- Kamut®
- Matzoh, matzoh meal (also spelled as matzo, matzah or matza)
- Pasta
- Seitan
- Semolina
- Spelt
- Sprouted wheat
- Triticale
- Vital wheat gluten
- Wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch)
- Wheat bran hydrolysate
- Wheat germ oil
- Wheat grass
- Wheat protein isolate
- Whole wheat berries
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FISH
https://www.foodallergy.org/common-allergens/fish-allergy
There are more than 20,000 species of fish. Although this is not a complete list, allergic reactions have been commonly reported to:
- Anchovies
- Bass
- Catfish
- Cod
- Flounder
- Grouper
- Haddock
- Hake
- Halibut
- Herring
- Mahi mahi
- Perch
- Pike
- Pollock
- Salmon
- Scrod
- Sole
- Snapper
- Swordfish
- Tilapia
- Trout
- Tuna
Also avoid these fish products:
- Fish gelatin, made from the skin and bones of fish
- Fish oil
- Fish sticks (some people make the mistake of thinking these don’t contain real fish)
Some Unexpected Sources of Fish
- Barbecue sauce
- Bouillabaisse
- Caesar salad and Caesar dressing
- Caponata, a Sicilian eggplant relish
- Imitation or artificial fish or shellfish (e.g., surimi, also known as “sea legs” or “sea sticks”)
- Worcestershire sauce
- Certain cuisines (especially African, Chinese, Indonesian, Thai and Vietnamese)—even if you order a fish-free dish, there is high risk of cross-contact
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Shellfish
https://www.foodallergy.org/common-allergens/shellfish-allergy
Avoid foods that contain shellfish or any of these ingredients:
- Barnacle
- Crab
- Crawfish (crawdad, crayfish, ecrevisse)
- Krill
- Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
- Prawns
- Shrimp (crevette, scampi)
Your doctor may advise you to avoid mollusks* or these ingredients:
- Abalone
- Clams (cherrystone, geoduck, littleneck, pismo, quahog)
- Cockle
- Cuttlefish
- Limpet (lapas, opihi)
- Mussels
- Octopus
- Oysters
- Periwinkle
- Sea cucumber
- Sea urchin
- Scallops
- Snails (escargot)
- Squid (calamari)
- Whelk (Turban shell)
*Note: The federal government does not require mollusks to be fully disclosed on product labels.
Shellfish are sometimes found in the following:
- Bouillabaisse
- Cuttlefish ink
- Glucosamine
- Fish stock
- Seafood flavoring (e.g., crab or clam extract)
- Surimi
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SESAME (has been added to the BIG 8 which is now the BIG 9!)
https://www.foodallergy.org/common-allergens/sesame-allergy
Avoid foods that contain sesame or any of these ingredients:
- Benne, benne seed, benniseed
- Gingelly, gingelly oil
- Gomasio (sesame salt)
- Halvah
- Sesame flour
- Sesame oil*
- Sesame paste
- Sesame salt
- Sesame seed
- Sesamol
- Sesamum indicum
- Sesemolina
- Sim sim
- Tahini, Tahina, Tehina
- Til
*Studies show that most people with specific food protein allergies can safely eat highly refined oils made from those foods (examples include highly refined peanut and soybean oil). However, because it is not refined, people who are allergic to sesame should avoid sesame oil.
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OTHER FOOD ALLERGIES
A person can be allergic to virtually any food. While only eight (milk, egg, peanut, tree nuts, soy, wheat, fish and shellfish) account for about 90 percent of all reactions, allergic reactions have been reported to many other foods.
While far from complete, this list gives an overview of some less common food allergies.
https://www.foodallergy.org/common-allergens/other-food-allergens
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FOOD ALLERGY AWARENESS