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Frequently Asked Food Allergy Questions

Can steam and/or dust produced by an allergen food cause an allergic reaction?

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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.

Can steam and/or dust produced by an allergen food cause an allergic reaction?

 

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Host: Can steam and/or dust produced by an allergen food cause allergic reaction?

Bob B. Gravani: Certainly small particles that can be aerosolized, that can be present in the air from table side cooking at a restaurant to small peanut dust particles in the air, can indeed cause allergic reactions in severely food allergic consumers. So we want to be aware of the fact that we need to avoid those kinds of situations that would cause that to occur. So if a severely food allergic person is dining in a restaurant and they have a severe allergy to shellfish and someone is sauteing shrimp table side, those aerosols produced by that sauteing could cause a reaction in severely allergic folks, so they have to be aware of that and make sure that they avoid situations like that.

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