Food Safety
The rare caterpillar is doomedin an orchard today, it only takes a
short journey across an apple for the
insecticides on the surface to kill it.
What about the effect of these agri-chemicals on
human health and the environment?
Almost any food protein can cause
an allergic reaction in some people, the
most common food allergens are listed in
the EU’s allergen labeling legislation; these
are:
cereals containing gluten - wheat,
rye, barley, oats, spelt, kamut
seafood crustaceans
eggs
fish
peanuts
milk
nuts - almonds, hazelnuts, walnuts,
cashews, pecan nuts, brazil nuts,
pistachios, macadamia nuts and
Queensland nuts
soya
sesame
celery
mustard
sulphur dioxide and sulphites
8 allergens from the list
above are responsible for 90% of all food
allergies.
Approximately 30,000 individuals
require emergency room treatment per year
and as many as 150 actually die as a result
of allergic reactions to what they have
eaten.
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