ABSTRACT
Current food safety development not only takes into account microbiological, physical, and chemical food hazards, but also addresses the problem of food allergy because it has become a health problem due to the increasing prevalence and complexity of modern food and its globalization. Food is essential for life, a major source of pleasure, and often intrinsic to our cultural identity. Most individuals eat three meals a day, plus snacks, and typically consume some food at most social gatherings. The most common type of food allergy is mediated by allergen-specific IgE antibodies. IgE-mediated reactions are known as immediate hypersensitivity reactions because symptoms occur within minutes to a few hours of ingesting the offending food. Food-induced anaphylaxis is a serious allergic reaction with a rapid onset, and it can even cause death. Anaphylaxis symptoms occur in multiple organ systems and can include throat swelling, wheezing, rhinorrhea, urticaria, hypotension, and abdominal cramping.
