What types of foods are most likely to cause allergic reactions?

The selection that identifies common allergens, which include milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy, is correct because these foods are recognized as the most prevalent allergens that trigger adverse reactions in susceptible individuals. These eight foods are responsible for the majority of food allergy cases and are often emphasized in food safety guidelines and labeling requirements. This classification is essential for both consumers and food service operators to ensure proper management of food allergies and to prevent potentially severe allergic reactions.

The other options are limited in scope. The first option incorrectly narrows the focus solely to dairy products, ignoring many significant allergens. The choice that mentions only processed foods overlooks the fact that allergens can also be found in fresh, whole foods. Lastly, the option regarding fruits and vegetables does not account for known allergens, as while some individuals may have sensitivities to specific fruits or vegetables, they do not belong to the most common allergens associated with severe allergic reactions. Understanding this helps ensure that those managing food safety can appropriately handle allergen risks in the food they provide.