allergen
Description:
A normally harmless substance, such as an ingredient in a foodstuff, that causes an (immediate) allergic reaction in a susceptible person
Context:
An allergen is a substance, usually a protein in food, that can trigger an immune reaction in sensitive people, such as itching, swelling, or even more serious responses. Common food allergens include peanuts, milk, eggs, fish, gluten, and nuts.
EFSA uses allergen information in food safety risk assessment to identify which foods pose allergy risks, evaluate how processing or ingredients affect allergenicity, and support clear labelling rules in the EU. This helps consumers with allergies make safe food choices and helps regulators set guidelines for managing allergenic risks in the food supply.