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Food Allergens on the Farm

© Don De Beyer

Every year we hear of cases of allergic reactions to food. These cases can very widely in their severity from mild inconveniences to deadly reactions. For the majority of the population the thought of what to eat is of little medical consequence. The primary goal is to simply eat. For others however, it is a daily struggle and gamble to determine what is acceptable to eat and what if ingested could cause them to become very sick.

The summer months are a key period for many small farms that open up roadside stands to sell their goods. The goal is to sell enough products over this busy season to compensate for the rest of the year when sales can be slower or in non-existent. But along with the chance to make money there is also the potential to sell something that could make someone sick. There is generally less governmental control over the goods sold and this can lead to related food problems.

Food allergens cause a reaction within the person's body that varies in intensity depending on the individual. The allergen will initiate an immunological reaction. Antibodies are produced in response to the allergen and cause the release of histamine and other substances by the person's body. These substances react in the body's mast cell tissue (eyes, skin, intestinal tract, respiratory system etc) The body will manifest the symptoms in many different ways, but a few examples are runny nose, sneezing, diarrhea, hives, watery eyes and in severe cases respiratory distress and anaphylactic shock. Most food allergies are to a specific protein or glycoprotein.

Food borne allergens take many forms. Most people think of only a few of the key allergens such as peanuts or eggs but in fact there are well over 100 foods that have been proven to cause allergic reactions. There are 8 widely accepted key allergens that account for about 90% of all allergic reactions.

They are:

Peanuts
Tree nuts such as almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans
Sesame seeds
Milk
Eggs
Fish, crustaceans (crab, crayfish, lobster, shrimp) and shellfish (clams, mussels, oysters, scallops)
Soy
Wheat
Sulphites

On the farm it will take careful planning and awareness to protect yourself and your customers from food borne allergens. There are several good practices that can be incorporated on the farm to make life easier.

1. Always separate allergens from the non-allergenic items. For example tree nuts and peanuts should be well separated from other items and each other within your store. In a cooler keep the egg products well separated from the milk products.

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