There are nine Priority Food Allergens recognized in Canada. These are:

• Peanuts
• Tree nuts (almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pinenuts, pistachios, walnuts)
• Sesame seeds
• Milk
• Eggs
• Fish (including crustaceans (e.g. crab, crayfish, lobster, shrimp) and shellfish (e.g. clams, mussels, oysters, scallops))
• Soy
• Wheat
• Sulphites

These are known as Priority Allergens because they account for more than 95% of severe adverse reactions related to food allergens.  Preventing allergic reactions through education and labelling is the responsibility of individual consumers, the food industry and the Canadian Food Inspection Agency.  Consumers with food allergies are encouraged to see a food allergist and be aware of their food allergies, including the different names that an allergen may be listed as on a food label.  For instance, casein is a milk ingredient, and may appear on an ingredient list.

Food companies should ensure that they have effective practices in place to minimize potential allergic reactions, and are encouraged to label all fruits and vegetables appropriately to ensure that consumers are aware of any potential priority allergens.

The CFIA is responsible for enforcing Canada’s labelling laws and works with the food industry to ensure appropriate labelling of all foods.  Occasionally, CFIA distributes fact sheets concerning allergens and how to prevent allergic reactions to promote the health and safety of Canadians.

For more information on Allergens, please visit: http://www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml#plus

For information on the use of Sulphites in Fresh Produce, please visit: http://www.inspection.gc.ca/english/fssa/frefra/safsal/sulfitee.shtml