Food Allergens

Estimates suggest that 33 million Americans, among them 5.6 million children under the age of 18, have food allergies. This equates to approximately one in 13 children and one in 10 adults. That is roughly two children in every classroom. About 40 percent of children affected by food allergies are allergic to multiple foods.

An allergen is a protein in a food that some people are sensitive to. The immune system thinks that it is harmful and attacks the protein. This is called an allergic reaction. Symptoms of these reactions vary from mild to life threatening. A person could experience hives, swelling, stomach pain, nausea. There could also be very serious respiratory reactions. Food allergies cannot be cured, and cooking cannot remove the allergen, so steps must be taken to manage the allergens.

The major allergens are milk, soybean, peanut, tree nuts, fish, shellfish, wheat, eggs and sesame. In 2004, congress passed the Food Allergen Labeling and Consumer Protection Act (FALCPA). This law required that foods that include a major allergen must have a label that specifically names the allergen. This helps consumers who are allergic as well as food service operators who purchase products to use in their establishment. The FDA regulates labeling and product recalls. It also provides guidance for industry on the ways to manage allergens and implement allergen cross-contact controls. Cross-contact is when an allergen is accidentally introduced into a food that would not normally contain the allergen, such as using the same cutting board or knife that have come in previous contact with the allergen.

Protecting students is always a priority in school food service. Many schools ban products with certain allergens, like peanuts and tree nuts, both in the cafeteria and in the classroom. Often, students with allergens will bring a lunch from home and schools provide “allergen-free” spaces for students to eat. 

Pathogen Profile: Norovirus

Norovirus is a highly contagious virus that can be spread through the vomit or diarrhea of an infected person. Norovirus spreads rapidly in a small environment, such as within a home, dormitories, day care centers, schools and nursing homes. This is why it’s often associated with cruise ships and can show up during the holiday season. Symptoms of Norovirus include diarrhea, projectile vomiting and stomach pain usually lasting for 1-2 days. Someone who has Norovirus can be contagious for up to 2 weeks after they have recovered from symptoms. 

Norovirus can be spread by infected individuals touching objects, surfaces, sharing or handling food. It can also be spread through airborne vomit particles, which can stay airborne for days. A very small amount of norovirus can make you sick. The number of virus particles that fit on the head of a pin is enough to infect over 1,000 people. 

Someone who is infected should not work with food while they have symptoms and up to 3 days after recovery. Wash your hands well with soap and water and carefully wash fruits and vegetables. During an outbreak, sanitize non-porous surfaces with a bleach solution of 1/3 – 1½ cups bleach per gallon of cold water. Always follow manufacturer instructions for exact concentration. Then follow that up with your regular steps for sanitizing. There is no medicine to take for Norovirus, but it is important to drink fluids to avoid dehydration and visit a healthcare provider if your symptoms are severe. Further information can be found on the Center for Disease Control (CDC) Norovirus page.