Food Poisoning, Food Allergy or Food Intolerance?

Until now, we have discussed food contamination causing food poisoning, but what about food allergies and intolerances?

Food allergies have become a significant concern for people and the food industry, and legislation has been introduced in many countries. This is because allergies to certain foods can have serious health consequences for customers. This makes it essential for food handlers to understand the common allergens and intolerances, their prevalence, and their responsibility to ensure food safety.

There are more than 170 foods known to trigger severe allergic reactions.

Food Allergy

A food allergy is the body’s immune response to a food protein, where the body mistakenly perceives the protein as harmful.

Currently, there is no cure for food allergies. Strict avoidance of the food to which a person is allergic is the only way to prevent an allergic reaction.

Common food allergens include peanuts, tree nuts (such as almonds, cashews, and walnuts), cow’s milk, egg, wheat, soy, fish, and shellfish.

Allergic reactions to these allergens can range from mild symptoms like hives and itching to severe and life-threatening reactions.

When a person eats food containing that protein, the immune system releases massive amounts of chemicals in the body, triggering symptoms that affect the gastrointestinal tract, skin, breathing, and/or heart, which can result in a life-threatening allergic reaction known as anaphylaxis.

There is currently no cure for food allergies. The only way to prevent a reaction is to avoid eating the food completely.

Anyone involved in activities that involve menu design, kitchen management, and handling and serving food must have a thorough understanding of food allergies and their responsibilities in ensuring customer safety.

Food intolerance vs food allergy

It is essential to understand the distinction between a food intolerance and a food allergy.

Sometimes, it is difficult to distinguish between the two because the signs and symptoms of a food allergy can be mild to moderate and similar to those of a food intolerance.

The main difference between a food intolerance and a food allergy is that food allergies involve the body’s immune system and can be life-threatening, whereas a food intolerance does not involve the body’s immune system and is not life-threatening.

Symptoms of food intolerances can range from mild to severe and may include gas, bloating, diarrhoea, abdominal discomfort, stomach pain, and lethargy.

Foods often associated with intolerances include dairy, gluten, and histamine-rich foods such as aged cheeses, as well as certain food additives.

Food handlers and service staff must avoid cross-contamination of foods that cause allergies at all times by using separate utensils, equipment, and different preparation areas, following strict cleaning procedures, and clearly labelling allergens to prevent cross-contamination.