Professor of Food Science, Cornell University
Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.
Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.
How long after eating foods do reactions normally occur?
Dr. Bob Gravani discusses how long after eating foods reactions can normally occur.
This expert: 407,989 views
Robert B. Gravani: Hi! My name is Bob Gravani and I am a professor of Food Science at Cornell University, my area of interest is food safety and in recent months we have conducted a survey of severely food allergic consumers to better understand how they manage their food allergies. I would like to talk about now, specific allergic reactions, related to foods.
Host: How long after eating food do reactions normally occur?
Bob B. Gravani: Well food allergic reactions can occur as quickly as a few minutes after eating the offending proteins or can occur several hours after eating the offending protein and the severity of those symptoms can vary tremendously from very, very mild skin reaction or runny nose, to very severe and life threatening situations, where anaphylaxis or anaphylactic shock occurs and again, a lot of it is going to depend on the sensitivity of the individual, how much of that offending food allergen will trigger the response and also the specific allergenicity of that protein.