Sanitation Certification Practice Test

Food allergies occur when the body's immune system mistakenly identifies certain food proteins as harmful substances. This inappropriate immune response leads to an array of symptoms, which can vary from mild reactions like hives to severe anaphylaxis. The proteins in the food trigger the immune response, prompting the body to produce antibodies, specifically Immunoglobulin E (IgE). Upon subsequent exposure to the same food, this can result in the release of chemicals, such as histamine, which cause allergic symptoms. Other options do not accurately describe food allergies. While the digestive system can react to food, this is more characteristic of food intolerances rather than allergies. Reactions to food preservatives constitute a separate concern related to chemical sensitivities, which are distinct from allergies. Lastly, an intolerance to food texture, such as the sensation of certain foods, does not invoke an immune response and thus does not relate to the physiological mechanisms that characterize food allergies.