Food allergies are a growing concern in today's world, affecting millions of people across the globe. From children to adults, the severity of food allergies varies, but one thing is clear: they can be life-threatening. In the United States, there are nine major allergens responsible for 90% of all allergic reactions. These allergens, known as The Big 9, have been recognized by the FDA and are the primary culprits behind most serious food allergy incidents.
In this series, we’re diving deep into the Big 9 allergens to help foodservice professionals, parents, and consumers better understand how to manage these risks. Whether you're a restaurant owner or simply someone trying to navigate a grocery store, knowing about these allergens—and how to keep them in check—could make all the difference in preventing allergic reactions and keeping people safe.
But first, let’s talk about why it’s so critical to have a strong understanding of these allergens.
What Are The Big 9?
The Big 9 refers to the nine most common food allergens in the U.S. These include:
- Peanuts
- Tree Nuts (e.g., almonds, walnuts, cashews)
- Milk
- Eggs
- Wheat
- Soy
- Fish (e.g., salmon, tuna, cod)
- Shellfish (e.g., shrimp, crab, lobster)
- Sesame
These allergens are responsible for the majority of severe allergic reactions, including anaphylaxis. Anaphylaxis is a life-threatening condition that can cause difficulty breathing, swelling of the throat, and, in extreme cases, death.
Why Are These Allergens So Dangerous?
The severity of reactions can vary—ranging from mild symptoms like hives or stomach discomfort to more severe reactions like anaphylactic shock, which can be fatal without immediate intervention. What makes these allergens particularly concerning is that even trace amounts of the offending food can trigger a severe reaction. That’s why it’s so important to be vigilant, especially in places like restaurants, schools, and even in our own kitchens.
Why It Matters: The Role of Foodservice Professionals
In the foodservice industry, allergen management is crucial. Whether you’re running a restaurant, catering for an event, or operating a food truck, your team must be well-trained to handle food allergens properly. Cross-contact, where allergens are unintentionally transferred to a different food, is one of the leading causes of allergic reactions in foodservice settings. A shared cutting board, fryer, or grill can inadvertently expose an allergic individual to a harmful allergen.
This is why the knowledge of the Big 9 allergens isn’t just important—it’s essential for safety. Understanding how to handle, store, and prepare food with allergen-free practices is a key part of any foodservice operation.
What You’ll Learn in This Series
Over the course of this series, we will dive into each of the Big 9 allergens and explore:
- What causes allergic reactions to each allergen.
- Symptoms of an allergic reaction, including what to watch out for.
- How to manage these allergens in both home kitchens and foodservice settings.
- Precautions to take to prevent cross-contact and minimize risk.
- Hidden sources of allergens in food and non-food products.
- Best practices for labeling, cooking, and serving allergen-free meals.
By the end of this series, you’ll have a comprehensive understanding of the Big 9 allergens, plus actionable tips for keeping yourself, your family, and your customers safe.
How to Keep Safe: The Basics
The most important thing to remember when dealing with food allergies is this: Prevention is key. Here are a few basic tips to get you started:
- Read labels carefully: Since food can be processed in facilities that handle multiple allergens, always check ingredient labels for potential cross-contact.
- Communicate clearly: Whether you're at home or eating out, always inform others about your allergies. Don’t assume that the food is safe just because it looks harmless.
- Educate others: In restaurants, schools, or even at family gatherings, make sure everyone knows what the potential risks are. Encourage an allergy-conscious mindset.
- Carry epinephrine: If you or someone you know has a severe allergy, always carry two epinephrine auto-injectors. They can save lives in the event of an emergency.
Ready to Dive Deeper?
Throughout this series, we will go into detail about each of the Big 9 allergens, offering insights on how they affect people, how they can be managed, and the latest in research and regulations. Whether you’re a foodservice operator, a parent of a child with allergies, or someone with a personal interest in food safety, this series is for you.
Each post will link to in-depth articles about individual allergens, giving you the tools and knowledge you need to understand, handle, and keep food allergies at bay.
Stay Safe. Stay Informed.
Food allergies aren’t just a personal issue—they’re a community issue. By increasing awareness and taking the right precautions, we can make the world a safer place for people with allergies. Whether you're learning about milk allergies, the dangers of peanuts, or the growing threat of sesame allergies, this series will equip you with everything you need to stay safe and informed.
So, are you ready to explore the Big 9 allergens? Stay tuned for the first post in the series, where we’ll take a closer look at Peanut Allergies and how they can be managed in both foodservice and everyday life.
About Certivance
At Certivance, we are committed to improving food allergen safety across the foodservice industry. Our expert-led training, resources, and strategies will help you stay compliant, protect your patrons, and build trust in your food establishment. Ready to boost your allergen safety program? Visit us at Certivance.com.
