Food allergy and the food industry

Susan L. Hefle, Steve L. Taylor

Research output: Contribution to journalReview articlepeer-review

30 Scopus citations


Although most food-allergic reactions occur after ingestion of nonpackaged food products, the food industry has been subjected to increasing scrutiny of their allergen controls; the resulting impact on the industry has been remarkable. Undeclared food allergens have been responsible for many food product recalls during the past 13 years, and the food industry has made significant investment, effort, and improvements in allergen control during this time. Recently, tests for some allergenic foods have been commercialized, and proven useful to the industry in controlling allergens and helpful for regulatory agencies investigating food-allergic consumer complaints. However, testing methods still do not exist for some of the common allergenic foods. Labeling initiatives have been pursued to make ingredient listings more easily understood by food-allergic consumers, but further improvements could still be made. Additional research to determine eliciting doses for allergenic foods is needed to enable science-based risk assessment and risk management.

Original languageEnglish (US)
Pages (from-to)55-59
Number of pages5
JournalCurrent allergy and asthma reports
Issue number1
StatePublished - Jan 2004

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology
  • Pulmonary and Respiratory Medicine


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