What is an allergen?

An allergen is specifically defined as a substance that can trigger an allergic reaction in susceptible individuals. This can include foods, pollen, pet dander, and various other substances that the immune system mistakenly identifies as harmful. When a person who is allergic encounters an allergen, their immune system responds by releasing chemicals such as histamines, leading to symptoms that can range from mild (such as hives or a runny nose) to severe reactions (like anaphylaxis).

Recognizing the nature of allergens is crucial in food safety, particularly in food service and preparation environments, where cross-contamination can pose significant risks to individuals with food allergies. Understanding what constitutes an allergen helps food handlers comply with safety regulations and ensure the well-being of customers who may have food sensitivities.

The other options describe different concepts that do not accurately convey what an allergen is. For instance, a substance safe for everyone does not account for those with specific allergies. Chemicals used for flavor enhancement or texture improvement pertain to food additives rather than allergens themselves.