Please Note: this article relates to Egg Allergen, one of the 9 Major U.S Allergens, for information on the UK 14 Main allergens, please visit the 14 Main Allergen Hub.
Food allergies can be frightening to live with and are a constant source of anxiety for parents, especially when their children, who suffer from reactions, may not fully grasp the dangers.
Studies shared by the American Academy of Allergy Asthma and Immunology (AAAAI) have indicated that nearly 1 in 100 U.S. children have an egg allergy, making it the second most common food allergen in young children under 5.
Food manufacturers and retailers have a legal and moral obligation to provide food allergen information on product labels to allow consumers to make informed choices and keep themselves safe. Below, we’ll look at everything you need to know about egg allergies, important food laws, and how LiberEat’s food safety compliance software can assist your business.
Why do people get food allergies?
Please note: LiberEat’s content is not intended to be a substitute for professional medical advice. You should always take precautions and use appropriate judgment to protect yourself and others under your concerning food allergies.
An egg allergy occurs when proteins in both the egg whites and the yolk are mistakenly identified as a harmful foreign substance (an antigen) by the body’s immune system when digested. This results in a protein meant to protect the body (an antibody) being released—known as immunoglobulin E (IgE). As part of this process, a chemical known as histamine is released, which triggers typical allergy symptoms.
It’s important to note that in the context of the big 9 allergens and labeling requirements, eggs refer to those sourced specifically from chickens. However, eggs from other animals, such as ducks, share similar proteins and may also trigger an allergic reaction.
While not an exhaustive list, Food Allergy Research and Education (FARE) lists the following as common food allergy symptoms:
- Hives and itchy skin
- Repetitive coughing, trouble breathing, and wheezing
- Swelling of the tongue or throat
- Vomiting and diarrhoea
- A weak pulse and pale, clammy skin
Anaphylaxis may occur in cases of a severe allergic reaction, which can be fatal. Since there is no way to predict the severity of a reaction, it’s essential for robust allergen safety measures to be implemented to avoid tragedies like this occurring.
If someone is going into anaphylactic shock, the Mayo Clinic advises the following steps:
- Call 911 or your local emergency number
- Ask if they need help to administer an Epinephrine Autoinjector if they have one. This is normally injected into the thigh, though the FDA has recently approved EpiPen nasal sprays.
- Ensure they are lying face up and still. If vomiting or bleeding from the mouth occurs, they must lie on their side to prevent choking.
- Cover the person with a blanket and loosen tight clothing
- Apply CPR until paramedics arrive If there are no signs of breathing, coughing, or movement. Aim for 100 chest presses per minute.
Studies show that children with an egg allergy can eat eggs baked in products such as muffins due to the heat reducing the protein’s allergenicity. It is also believed that introducing baked foods containing eggs into the diet of someone suffering from egg allergies can eliminate the allergy, though it is recommended to discuss this with an allergy specialist beforehand.
What is a major food allergen, according to the FDA?
Egg allergies are so prevalent amongst the U.S. population that it has been identified as one of the nine major allergens in the country, known as the big nine allergens. The big nine allergens are comprised of the following:
- Crustacean shellfish
- Wheat
- Soybean
- Fish, referring to Finned Fish
- Milk, referring to domesticated cows’ milk
- Tree nut
- Egg
- Peanut
- Sesame
Eight allergens were initially identified in 2004 under the Food Allergen Labeling and Consumer Protection Act (FALCPA), which requires the major allergens to be clearly identified in food labeling for packaged food, beverages, and dietary supplements.
Food businesses must approach this by identifying the food source names of all major food allergens used in the product. If the common name of an ingredient already identifies the food source name of the major allergen present (e.g., buttermilk containing milk), it is considered that this has already been achieved.
Otherwise, the food source name must be identified in parenthesis following the ingredient in the ingredients list or immediately after the list of ingredients in a “contains” statement.
A ninth allergen, sesame, was introduced on January 1st, 2023 under the Food Allergy Safety Treatment Education and Research Act (FASTER), which subjected sesame to the same allergen requirements.
While the majority of the big nine allergens are under FDA jurisdiction, the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), and the Egg Products Inspection Act (EPIA) give the Food Safety and Inspection Service (FSIS) authority over egg, meat, and poultry products.
These foods (eggs, meat and poultry) do not need to follow food labeling requirements, though the United States Department of Agriculture states that an allergen statement consistent with FALCPA labeling is encouraged. Even if not legally enforced, a high standard of allergen safety procedures will keep consumers safe and avoid any reputational damage that can follow a severe allergic reaction from your product.
We hope this article clarifies the laws regarding food safety and labeling requirements for egg allergies. If you are interested in learning more about the Big 9 allergens and the consequences of incorrect allergen information, take a look at our dedicated allergen hub or our food recall page. Check out the content on the rest of our website to see how LiberEat’s Allergen Error Detection Technology can take your allergen management to the next level.
LiberEat Allergen Detection Software
LiberEat’s food safety software helps prevent errors in allergen data on supplier specifications, website and app data, food packaging, and menus. This can help protect your customers from the major allergens—find out more about these with our allergen information hub.
Correctly managing and reviewing your allergen data is essential for keeping you and your customers safe.
Errors in allergen data can cause potentially devastating allergic reactions and expensive product recalls. Give yourself peace of mind, and contact us to learn more about how LiberEat can help protect your business.