allergenicity
Description:
The ability to trigger an abnormal immune response that leads to an allergic reaction in a person
Context:
Allergenicity is the ability of a substance, usually a protein in food, to cause an allergic reaction in sensitive individuals. In other words, it describes how likely a food or ingredient is to trigger the immune system.
EFSA uses allergenicity information in food safety risk assessment to evaluate whether new foods, ingredients, or additives might cause allergic reactions, to assess the effects of food processing on allergens, and to inform labelling and safety guidelines. This helps ensure that foods are safe for people with allergies and that consumers can make informed choices.