Food allergens are naturally-occurring proteins that exist in the foods.
While foods contain literally millions of different proteins, only a few of these proteins are allergens. Such real-world evaluations are essential when seeking quantitative results. Antibodies are usually highly specific to certain proteins. Consumers with food allergies can react to very small amounts of the offending food contaminating another food. Levels below 10 ppm, however, are likely to be below the threshold limit for food-allergic individuals.