Food allergens
Risks linked to food allergens and their traceability

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Food allergens
Risks linked to food allergens and their traceability

Authors : Jacques FRANKINET, Françoise LEVACON, Philippe ARMAING, Pierre LENAERS, Christophe DUFOUR, Ulrich SINGER

Review date: September 2, 2020 | Lire en français

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2. Food allergens

Any substance capable of sensitizing an organism and causing pathological manifestations when reintroduced is an allergen for that organism.

Food allergens are classified according to their origin. Some are considered "major", as they represent the most serious and frequent cases. Major allergens are subject to labelling regulations, and lists exist that go beyond regulatory requirements (see § 4

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