Gluten is present in cereals such as: wheat, rye, barley, oats, spelt, kamut .

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Some people who are allergic to crustaceans may suffer allergic reactions simply by inhaling cooking fumes.
The presence of egg is indicated both when shell egg and any derivative of pasteurized egg (egg wine) are used.
The main allergens in fish are proteins found in their muscle cells. They are heat-stable, so they resist heat and do not change when cooked.
Peanuts are part of the legume family, but are often considered nuts due to their oil content. They are highly allergenic, causing intense and immediate reactions even when ingested in minimal amounts .
Soy protein is considered a very valuable and nutritious food component, which is used in the production of ice cream, fruit juices, baked goods, etc.
Milk proteins (caseins, seroproteins) are responsible for its allergenicity.
One of the characteristics of nuts is their high allergenicity and their stability to heat and digestive processes, which means that reactions are often intense and immediate.
People allergic to celery may also have allergies or sensitivity to fennel, carrots, cilantro, parsley, etc.
Mustard is one of the most allergenic spices ukraine phone data known to date, both due to its prevalence and allergenic potency.
Sesame seeds and sesame oil are very common in Asian cuisine.
Sulfites are sulfur derivatives that are used as preservatives in food. On labels they are E-220 to E-228. They are used to prevent food from darkening and for their antioxidant and antimicrobial action.
The lupine is a type of legume belonging to the same family as the peanut.
Mollusks are the other type of shellfish that cause the most allergies, including bivalves, gastropods and cephalopods .
Concept of cross contamination
When it comes to food safety, cross-contamination occurs when food is handled without taking into account the necessary safety measures, resulting in food poisoning. For example, a salad could be contaminated with bacteria present in raw meat.


When we talk about food allergies and intolerances, cross-contamination is the presence of an allergen in a food, product or prepared dish that should not contain it. If cross-contamination occurs, it could cause a food allergy, with a high risk to the health of the consumer.
In both cases, cross-contamination is caused by not implementing safety measures appropriately. Although in the case of food allergies, the consequence would not be food poisoning, but rather an allergic reaction.