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Allergens
Substances capable of provoking an immune response (allergic reactions) in sensitive individuals. Different legislations worldwide define which allergens must be labeled in each country. The most common allergens include eggs, milk, fish, shellfish, nuts, peanuts, wheat, and soy.
Related terms
Food Preservation
Methods and techniques to extend the shelf life of food.Cross-contamination
Transfer of contaminants from one surface, food, or person to another food item, posing a food safety risk.Contaminant
Any undesirable substance present in food as a result of environmental contamination or equipment used in food processing and/or preservation.
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