Testing for Allergens

According to the Food and Drug Administration, more than 160 foods can cause allergic reactions, and eight foods account for 90% of these reactions: milk, eggs, fish (e.g., bass, flounder, cod), crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts (e.g., almonds, walnuts, pecans), peanuts, wheat, and soybeans. Because allergic reactions can be severe and life-threatening, Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004. The law, which went into effect on J…