Food preservation principles

Celery

This includes celery stalks, leaves, spice and celery salt. It is often found in salads, some meat products, soups and stock cubes. People with a celery allergy also need to avoid celeriac, as they are varieties of the same species. n included.

Gluten

Gluten is the name of a family of proteins found in wheat, barley, rye and oats. It is often found in foods containing flour and therefore bread, baked goods, cereals and pasta. It can also be found in barley-based products such as beer, malt, malt vinegar and food colouring.

Crustaceans

These include crabs, lobsters, prawns, crabs and scampi. They are invertebrates and have segmented bodies and jointed legs. They are often found in shrimp paste used for curries. Around 60% of people with a shellfish allergy experience their first symptoms as adults. This allergy can be suffered even without eating. The proteins in shellfish can be transmitted through the air when fish is cooked. As this allergy can be severe in many, it is especially important for sufferers to be careful.

Eggs

These are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche and food brushed with egg. Egg allergy is one of the most common foods to trigger allergic symptoms in babies and young children, however most children outgrow the allergy. Egg allergy can occasionally develop later in life. Reactions to egg are usually triggered by the protein part of the egg, mainly the white or albumen. Having another type of allergy increases the risk. Eggs do not have to be eaten to cause a reaction, and coming into contact with eggshells or raw egg may trigger a reaction in sensitive individuals.

Fish

Often found in fish sauces, pizzas, relishes, salad dressings and stock cubes. Fish and shellfish allergies are one of the most common allergies in adults, and can develop at any point in life with no previous symptoms experienced when eating fish. Although treated as separate allergies, a fish, crustacean or mollusc allergy increases the risk of having another of these three.

Lupin

This includes lupin seeds and flour and can be found in some types of bread, pastries and pasta. Sometimes called lupine, it is a legume belonging to the same family as peanuts. It is frequently consumed in the Mediterranean, especially in the form of lupin flour. Lupin beans are eaten whole after boiling and drying as a snack in many countries.

Milk

This is found in butter, cheese, cream, milk powders, yoghurt and foods glazed with milk. Cow’s milk allergy affects around 3-6% of infants and young children, while some people might tolerate goat, ewe's (sheep) or camel  milk. The allergy can be caused by the enzyme lactose or the milk protein.

Molluscs

These include mussels, land snails, squid and whelks. They are often found in oyster sauce or as an ingredient in fish stews. Molluscs are soft bodied invertebrates, with some having a shell. Those that have a shell which opens and closes are called bivalve molluscs such as oysters and clams.

Mustard

This includes mustard powder, liquid mustard and mustard seeds. It is often found in breads, curries, marinades, meat products, salad dressing, sauces and soups. Because it is often hidden as an ingredient it is important to note it may not be obvious by sight, smell or taste. Mustard seeds are produced by the mustard plant, a member of the Brassica family. The seeds vary in colour and are frequently ground down to use in cooking. Mustard allergy is more common in countries where it forms a larger part of the cuisine and affects affects more often persons with hay fever.

Nuts

These include almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. They can be found in breads, biscuits, crackers, desserts, ice cream, marzipan, nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian cooking. Those with a peanut allergy have a an increased likelihood of developing a tree nut or sesame seed allergy as they have similar proteins.

Peanuts

These can be found in biscuits, cakes, curries, desserts and sauces. They are also in groundnut oil and peanut flour. Peanuts are a legume and different from tree nuts, but they have proteins that are similar. Signs and symptoms of a peanut allergy can occur within minutes of contact. Because of the often severe reaction to a peanut allergy, it is vital to check ingredient lists.

Sesame seeds

These can be found in bread, bread sticks, as a garnish, in hummus, sesame oil and tahini (sesame paste). Sesame allergy is becoming increasingly common, due to increased consumption. Sesame is known as Benne, Gingelly, Till or Teel, Simsim or Anjonjoli on foreign products. Many people with a mild allergy to sesame are able to eat buns coated with sesame seeds because the protein causing the allergy is only released when the seed is squashed or broken.

Sulphur dioxide

Sulphites are preservatives, used in dried fruit, meat products and vegetables as well as in wine and beer. Sulphites can cause allergy-like symptoms in people with underlying conditions such as asthma.

Soya

This can be found in bean curd, edamame seeds, miso paste, soya protein, soya flour, tofu and a very wide range of processed foods. It is often used in some desserts, ice cream, meat products, sauces and in vegetarian products. Soya is widely used in food manufacture and is difficult to avoid with as much as 60% of manufactured foods containing soya. In the UK the Food Standards Agency advises that refined soya oil (the main ingredient of many vegetable oils) should be safe for most people because the proteins that cause the allergy are removed during the refining process.