What are allergens?

Allergens are substances that can trigger allergic reactions in certain individuals. These reactions occur when the immune system mistakenly identifies a normally harmless substance as a threat and responds by producing antibodies. Common allergens include proteins found in foods such as peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy.

Understanding what allergens are is crucial for food handlers, especially in environments where cross-contamination can occur. Knowing how to identify and manage allergens is essential to protect consumers who may suffer from severe allergic reactions, which can lead to symptoms ranging from mild discomfort to life-threatening situations like anaphylaxis.

The other options presented do not align with the definition of allergens. Ingredients that enhance flavor, preservatives, and artificial colors do not cause allergic reactions; they are used for different purposes in food preparation and processing. Recognizing the specific role of allergens allows food handlers to better ensure the safety and well-being of their customers.