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Actions to Take in the Event of a Food Allergic Reaction

What is epinephrine?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

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.

What is epinephrine?

 

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Host: What is epinephrine?

Bob B. Gravani: Well epinephrine is a really is adrenaline and it's produced in the adrenal glands in our body, it also regulates some portions of the nervous system and it needs to be administered rapidly and life threatening food allergies situations; when someone consumes a product, it's administered usually the injection into the thigh, so that it can be quickly absorbed by the body, children usually carry a smaller pen than adults do and basically it's very important that this be administered quickly. Physicians provide a prescription for severely food allergic consumers to carry these epinephrine pens and instruct them how to use them properly and again they need to refill these prescriptions periodically to make sure that the material is fresh etcetera and will work in the case of a life threatening allergic reaction.

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