Allergic Reaction

Any food can cause a food allergy, but most intolerances and allergies are linked to: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish Shellfish or molluscs – like mussels, whelks, oysters, snails and squid Crustaceans – like prawns, crabs, lobster and crayfish Lupin – lupin seeds and flour can be found in types of bread, pastries and pasta Gluten – in wheat-based products Sulphur dioxide and sulphites – which are commonly used as preservatives to prevent browning or discolouration And, tree nuts – which includes almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios, and macadamia nuts Allergic reactions can present themselves in a number of ways, but the common symptoms of an allergic reaction are: Tingling or swelling of the mouth, nose or throat, cramp pains, difficulty breathing rashes, vomiting, and diarrhoea Severe allergic reactions cause a person to go into anaphylactic shock. Without the right treatment, a person can die within minutes. This is why it is so important for you to be aware of any food allergies your customers may have, and to ensure that allergenic foods are labelled clearly and handled, stored and cooked with particular care.