While tremendous efforts have significantly decreased the number of foodborne pathogens from entering our food supply, such as Listeria monocytogenes and Salmonella, the food industry is now facing another momentous challenge – effectively managing food allergens to prevent severe allergic reactions and recalls.
According to the Centers for Disease Control (CDC), more than 50 million Americans suffer from allergies each year. The prevalence of reported food allergies has significantly increased throughout the years with an estimated four to six percent of children and four percent of adults affected by food allergies.
The symptoms and severity of food allergy reactions can vary between people, ranging from a mild response (such as itchy, tingling tongue) to anaphylaxis. Each year, food allergy anaphylaxis is responsible for 30,000 ER visits, 2,000 hospital visits and 150 deaths, according to the Food and Drug Administration’s Center for Food Safety and Applied Nutrition (CFSAN).
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