A hidden food allergen is one that cannot be identified by the allergic individual in advance of exposure. This is often accidental and/or unrecognized, although not always.
Risk factors for a food allergen being “hidden” related to the label:
(1) term used on the food label may be unfamiliar
(2) term on the label may have been overlooked (in small print, minor ingredient, etc)
(3) not listed on food label
(4) food ingredient label out of date
(5) switch in ingredients
(6) misleading term
Other risk factors:
(1) contamination of ingredients
(2) contamination prior to packaging
(3) contamination during shipping or storage
(4) contamination during preparation (cooking oil, surfaces, etc)
(5) cross-reactivity between allergens
(6) carelessness or intoxication
where:
• Problems may be encountered with imported foods. Some countries may not regulate foods carefully. In addition, terms may be altered during translation.
• It may be difficult for a busy restaurant to maintain the level of control required to eliminate the risk of cross-contamination.
