What is an allergen?

An allergen is specifically defined as a substance that can trigger an allergic reaction in sensitive individuals. This reaction can vary in severity from mild symptoms, such as itching or hives, to more severe responses like anaphylaxis, which can be life-threatening. Common allergens include certain foods, such as peanuts, shellfish, milk, and eggs, as well as environmental factors like pollen or pet dander.

Recognizing allergens is crucial in food safety and handling, especially in food service settings, to prevent cross-contamination and protect customers who may have allergies. Understanding what constitutes an allergen enables food handlers to take the necessary precautions, such as labeling foods correctly and ensuring that allergenic ingredients are kept separate from non-allergenic foods.

In contrast, the other options do not appropriately describe what an allergen is; they refer to unrelated concepts within the realm of food safety and preparation.