Allergies and allergens

Army chefs are taught all about allergies and allergens at the Army school of catering. When producing food for a large group, there is a chance that you may be catering for someone with a potentially serious food allergy which could affect their performance if activated. Army chefs must have an understanding of common food allergies and how to adapt dishes accordingly, to avoid putting anyone with an allergy out of action.

Allergies to certain foods severely affect about 2% of the population. The most common reactions to allergens in adults are caused by shellfish, peanuts, tree nuts (such as walnuts), fish, milk and eggs.

Just as your body is protected from infections by your immune system creating antibodies, different antibodies are created in your body to shield you against invasions by ‘outside agencies’ identified as being hostile to you, such as pollen which causes hay fever. Food, mainly protein associated, also contain substances that affect some people in adverse ways. The most common reaction is the production of chemicals called histamines. These invisible reactions vary from person to person, even when the same food is involved. Symptoms of food allergies include, but are often not limited to; coughing, choking, asthma, itching, swelling around the lips, nausea, cramps, vomiting and diarrhoea. Severe reactions can result in anaphylaxis which can lead to death. Long term reactions include chronic skin illnesses such as scaly patches and dermatitis.

Always remember that allergens are the molecules responsible for stimulating a reaction in an individual’s immune system. This response is normally so small as to go unnoticed, however some people’s immune systems overreact to these foreign bodies. This person is then described as having an allergy.

Common allergies are normally from fruit & milk.

Fruit

Reactions normally occur in the mouth area. Most fruit allergens are destroyed by cooking. Legumes: found in soya beans & peanuts, among others, this is the most common allergy and o en causes severe reactions including anaphylaxis.

Milk

Cow’s, goat’s and sheep’s. Normally in children, although occasionally in adults. Eggs: causes choking, rashes and can be severe. Gluten: various reactions, including Irritable Bowel Syndrome (IBS).

Your responsibility

As a food caterer you must be aware of the dangers your food poses to your customers, and as such you must state on your customer menus any food that may contain potentially harmful products.