Today’s heightened occurrence of food allergies and intolerances are difficult to ignore. Approximately 15 million people in the U.S. have a food allergy — representing a greater number than the entire populations of New York City, Los Angeles and Chicago combined.
Eight major food allergens — milk, egg, peanut, tree nuts, wheat, soybeans, fish and crustacean shellfish — are responsible for most of the serious U.S. food allergy reactions. Sesame, used extensively in pastes, ethnic dishes, sauces and meat and fish coatings, is an emerging concern. Many meat and poultry plants use dry and liquid sauces, marinades, herb and spice blends — as a result, manufacturers must be more cautious about contaminant detection.