USDA Meat & Poultry Hotline

1-888-MPHotline

(888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

Allergies and Food Safety

Afood allergy is a potentially serious response to consuming certain foods or food additives. For those who are sensitive, a reaction can occur within minutes or hours, and symptoms can range from mild to life threatening. 

The eight leading causes of food allergies are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. 

USDA’s Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA) both have 

laws requiring that all the ingredients in a food product be listed on the food label.

What is a food allergy?

A food allergy is a specific type of adverse food reaction 

involving the immune system. The body produces 

what is called an allergic, or immunoglobulin E (IgE), 

antibody to a food. Once a specific food is ingested and 

binds with the IgE antibody, an allergic reaction ensues.

How many Americans have food 

allergies?

Food allergies affect about 2 percent of adults and 

4 to 8 percent of children in the United States. Each 

year in the U.S., it is estimated that anaphylaxis to 

food results in 30,000 emergency room visits, 2,000 

hospitalizations, and 150 deaths.

What are common symptoms of an 

allergic reaction to food?

Food allergies are the leading cause of anaphylaxis, a 

sudden, severe and potentially life-threatening allergic 

reaction. Anaphylaxis can be caused by food allergies, 

insect stings, or medications.

Symptoms of food allergies typically appear from within 

minutes or up to 2 hours after a person has eaten the 

food to which they are allergic. Allergic reactions can 

include:

•	 Hives

•	 Flushed skin or rash

•	 Tingling or itchy sensation in the mouth

•	 Face, tongue, or lip swelling

•	 Vomiting and/or diarrhea 

•	 Abdominal cramps

•	 Coughing or wheezing

•	 Dizziness and/or lightheadedness

•	 Swelling of the throat and vocal cords

•	 Difficulty breathing

•	 Drop in blood pressure

•	 Loss of consciousness

What should a person do who exhibits 

symptoms caused by a food allergy?

Persons with a known food allergy who begin 

experiencing symptoms while, or after, eating a food 

should initiate treatment immediately, and go to a 

nearby emergency room if symptoms progress.

The prompt administration of epinephrine by an 

autoinjector (EpiPen) during the early symptoms of 

anaphylaxis may help prevent serious consequences.

Is there a cure for food allergies?

There is no cure for food allergies. Some food allergies 

can be outgrown, and studies have shown that the 

severity of food allergies can change throughout 

a person’s life. The best preventative is the strict 

avoidance of food allergens. 
Allergies and Food Safety

What foods cause the majority of 

allergies?

While more than 160 foods can cause allergic reactions 

in people with food allergies, the Food Allergen Labeling 

and Consumer Protection Act (FALCPA) has identified 

the eight most common allergenic foods. These eight 

foods account for 90 percent of food allergic reactions. 

They are: milk, eggs, fish (such as bass, flounder, cod), 

crustacean shellfish (such as crab, lobster, shrimp), 

tree nuts (such as almonds, walnuts, pecans), peanuts, 

wheat, and soybeans. These eight, and any ingredient 

that contains protein derived from one or more of them, 

are designated as “major food allergens” by the FALCPA, 

which was passed by Congress in 2004 and became 

effective in 2006. 

Do red meat and poultry cause allergic 

reactions?

Allergies to red meat are extremely rare in the general 

population. 

According to the National Institutes of Health, allergies 

to poultry meat is a distinct disorder with crossreactivity among chicken, turkey, and other poultry. 

People with allergies to hen’s eggs may cross-react 

to other types of eggs (like duck and quail eggs) and 

poultry, especially chicken. While most people who are 

sensitive to eggs can eat chicken, there is one protein 

that is present in both eggs and poultry that can cause 

allergies to both foods. 

Can people have an allergic reaction to 

meat and poultry products? 

Some processed meat and poultry products (e.g., hot 

dogs, chicken nuggets, and canned soup) may be 

formulated with known allergenic ingredients, such 

as nonfat dry milk or hydrolyzed wheat protein, that 

must be listed in the ingredient statement. Therefore, 

consumers should carefully evaluate the ingredients 

statement on all meat and poultry products.

In addition to complete ingredient labeling, FSIS 

supports practices that promote accurate informative 

product labeling including voluntary statements on 

labels that alert people who have sensitivities or 

intolerances to the presence of specific ingredients. 

For example, a phrase such as “Contains: milk, 

wheat gluten, soy” has been accepted by the Agency 

on labeling immediately following the ingredients 

statement. Additionally, further clarification of the 

source of a specific ingredient in a parenthetical 

statement in the ingredients statement on labeling, 

e.g., “whey (from milk),” is encouraged as a means of 

informing consumers who may be alerted to a more 

recognizable term.

How do you know if a food contains a 

major allergen?

All food products containing two or more ingredients are 

required by Federal regulations to bear an ingredients 

statement listing all ingredients by common or usual 

name in descending order of predominance. In 

addition, on January 1, 2006, FALCPA, passed by 

Congress in 2004, became effective. The FALCPA applies 

only to consumer packaged foods regulated by the 

Food and Drug Administration (FDA). FDA regulates all 

foods except meat, poultry, and egg products, which 

are regulated by the Food Safety and Inspection Service 

(FSIS).

How do you know if food was produced 

in a facility that also uses an allergic 

ingredient?

FALCPA’s labeling requirements do not apply to the 

potential or unintentional presence of major food 

allergens in foods resulting from “cross-contact” 

situations during manufacturing, e.g., because of 

shared equipment or processing lines. In the context 

of food allergens, “cross-contact” occurs when a 

residue or trace amount of an allergenic food becomes 

incorporated into another food not intended to contain 

it. FDA guidance for the food industry states that 

food allergen advisory statements, e.g., “may contain 

[allergen]” or “produced in a facility that also uses 

[allergen]” should not be used as a substitute for 

adhering to current good manufacturing practices 

and must be truthful and not misleading. FDA is 

considering ways to best manage the use of these 

types of statements by manufacturers to better inform 

consumers.

In limited situations, FSIS labeling policies provide 

for the use of factual labeling statements about a 

product’s manufacturing environment, e.g., “produced 

in a plant that uses peanuts,” may be used where 

good manufacturing practices, and effective sanitation 

standard operating procedures (SSOPs), cannot 

reasonably eliminate the unintended presence of certain 

ingredients. For example, where chopped peanuts are 

used in making a dry Thai-style meat sauce mix, the 

necessity exists for a dry processing environment and, 

thus, the production equipment cannot be washed with 

water or other fluids. In this instance, peanut dust may 

become airborne and unavoidably contaminate other 

meat or poultry products manufactured in the same 

production area.

Food Safety Information 2
Allergies and Food Safety

Does the Food Allergens Labeling and 

Consumer Protection Act (FALCPA) apply 

to meat, poultry, and egg products under 

FSIS jurisdiction? 

No. The FALCPA passed by Congress did not amend 

or implement regulations and policies for meat, 

poultry, and egg products in the acts related to them: 

the Federal Meat Inspection Act (FMIA), the Poultry 

Products Inspection Act (PPIA), and the Egg Products 

Inspection Act (EPIA). FSIS encourages the use of 

allergen statements, consistent with FALCPA, and other 

statements that highlight the presence or absence of 

ingredients of public health concern; particularly the 

“big eight” allergens. FSIS will consider rulemaking 

to require allergen statements if it does not continue 

to observe, through its prior label approval system, 

widespread voluntary compliance with the use of 

allergen statements on meat, poultry, and egg product 

labels. The Agency’s compliance policy guide on the use 

of allergens statements can be found at

http://www.fsis.usda.gov/Regulations_&_Policies/

Labeling_Allergens/index.asp.

Can food ingredients cause allergic 

reactions?

Yes, some food ingredients can cause allergic reactions 

(e.g., soy protein concentrate and hydrolyzed wheat 

protein). In all cases, ingredients must be listed on the 

product label, in the ingredients statement in order by 

weight, from the greatest amount to the least. 

Substances such as spices and spice extractives may 

be declared as “natural flavors,” “flavors,” or “natural 

flavoring” on meat and poultry labels without naming 

each one. This is because they are used primarily 

for their flavor contribution and not their nutritional 

contribution.

How can you know if there is 

monosodium glutamate (MSG) in a 

processed meat or poultry product?

MSG is classified as a flavor enhancer by Federal 

regulation. When it is added to a product, it must be 

identified as “monosodium glutamate” on the label. 

MSG and hydrolyzed protein are related. MSG is the 

sodium salt of glutamic acid. Glutamic acid is an amino 

acid, one of the building blocks of protein. It is found in 

virtually all food and, in abundance, in food that is high 

in protein, including meat, poultry, cheeses, and fish. 

Labeling is required when MSG or hydrolyzed protein is 

added as a direct ingredient. 

Substances such as dried meat, poultry stock, meat 

extracts, or hydrolyzed protein must be listed on the 

label by their common or usual name because their 

primary purpose is not flavor. They may be used as 

flavor enhancers, binders, or emulsifiers. They must 

be labeled using the species of origin of the additive, 

for example, dried beef, chicken stock, pork extract, or 

hydrolyzed wheat protein. 

What happens if FSIS discovers an 

allergen in a meat or poultry product 

that is not listed in the ingredient 

statement?

Undeclared allergens in a meat or poultry product 

results in a product recall. A product is misbranded 

under the FMIA, PPIA, or EPIA when it contains 

ingredients that are permitted but are not declared 

on product labeling. FSIS routinely conducts recall 

effectiveness checks to verify recalling firms notify 

their customers of the recall and that steps are taken 

to make certain that the product is no longer available 

to consumers. For more information on recalls or to 

receive e-mail notification when recalls or public health 

alerts are issued, go to http://www.fsis.usda.gov/Fsis_

Recalls/index.asp. 

Food Safety Information 3
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

July 2011

Call the USDA Meat & Poultry Hotline

FSIS encourages the reprint and distribution of this publication for food safety 

purposes. However, the included image from PhotoDisc, used under license, is 

protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be 

saved or downloaded except for printing of this publication.

Allergies and Food Safety

What should you do if you believe a food 

products contains an allergen that is not 

listed in the ingredients statement?

Separate government agencies are responsible for 

protecting different segments of the food supply. 

For help with meat, poultry and egg products, call 

the toll-free USDA Meat and Poultry Hotline at 

1-888-MPHotline (1-888-674-6854).

For help with non-meat food products (cereals, fish, 

produce, fruit juice, pastas, cheeses, etc.), call or 

write to the FDA. Check your local phone book under 

U.S. Government, Health and Human Services, to find 

an FDA office in your area. The FDA’s Center for Food 

Safety and Applied Nutrition can be reached at 1-888-

723-3366.

 FOR MORE INFORMATION

•	 American Academy of Allergy Asthma & 

Immunology. http://www.aaaai.org/

•	 Asthma and Allergy Foundation of America 

http://www.aafa.org/

•	 Eatright: The American Dietetic Association 

http://www.eatright.org/

•	 FDA-CFSAN Information about Food 

Allergens http://www.fda.gov/Food/FoodSafety/

FoodAllergens/default.htm

•	 Food Allergy & Anaphylaxis Network, http://

www.foodallergy.org. To place an order for 

publications, call 800-929-4040. For questions, 

call 703-691-3179.

•	 International Food Information Council 

Foundation http://www.foodinsight.org/

Resources/detail.aspx?topic=

Food_Allergy_Resource_Page

•	 National Institute of Allergy and Infectious 

Diseases http://www.niaid.nih.gov

•	 MedicAlert http://www.medicalert.org

•	 National Food Safety Database 

http://www.foodsafety.gov (search on Food 

Allergies)

Send E-mail questions to MPHotline.fsis@usda.gov.

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

If you have a question 

about meat, poultry, 

or egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 

10 a.m. to 4 p.m. ET 

(English or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov