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FSM 386: Food Allergies: The Big Nine Transcript
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From Washington State University Extension, this is Food Safety in a Minute.
A food allergy happens when your immune system mistakes certain food proteins as threats and makes IgE antibodies; eating that food again can trigger a re
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Transcript
[Music]
From Washington State University Extension, this is Food Safety in a Minute.
A food allergy happens when your immune system mistakes certain food proteins as threats and makes IgE antibodies; eating that food again can trigger a reaction. Reactions often start within minutes to two hours and can range from hives or stomach upset to life threatening anaphylaxis.
In the United States, the “Big 9” allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. To help you avoid them, FDA requires ingredient lists and clear naming of major allergens on packaged foods, while USDA FSIS enforces similar declarations on meat, poultry, and certain egg products. Always read labels, ask questions when dining out, and carry epinephrine if prescribed by your doctor.
I’m Susie Craig for Food Safety in a Minute.
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Resources
United States Department of Agriculture Food Safety Inspection Service. Food Allergies: The “Big 9”. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-allergies-big-9. Accessed online 3/2/26.
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Releasedatum: 6-5-2026 16:00:07
