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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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Food allergens
The risks
Bibliography
Regulations
Directive 2003/89 EC amending Directive 2000/13 EC as regards indication of the ingredients present in foodstuffs (10/11/2003).
Directive 2006/142 EC amending Annex IIIa of Directive 2000/13 EC containing the list of ingredients which must be mentioned in all circumstances on the label of foodstuffs (22/12/2006).
Regulation 178/2002 EC laying down the general principles and...
Changes in the frequency of observation of the main food allergens in children and adults (table A) :
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Silliker
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AFSSA
French Food Safety Agency
PNNS
National nutrition and health program
...
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