Most food allergies are caused by contact with the proteins in milk, eggs, fish, Crustacean shellfish, tree nuts, wheat, peanuts, or soybeans. Persons experience allergic reactions only by consuming these foods.
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Persons can have an allergic reaction by cross-contact with the proteins in one of these foods during food preparation. Cross-contact is when the protein of an allergy-causing food comes in contact with another food. Cross-contact can happen when using the same cooking oil, utensils, cutting boards, food containers, gloves, fryers, and grills for both items of food.