EN013

Mustard Allergy Card

 


More information:

 

  • Mustard seeds - white, yellow and brown
  • Mustard Powder
  • Prepared Mustard
  • Mustard greens

Source: Health Canada - mustard

 

  • Condiments
  • Salad Dressings (vinaigrettes and crudite's)
  • Spices, flavouring or seasoning
  • Sauces:
    • Barbecue
    • Curry
    • Cumberland
    • Ketchup, tomato sauces
    • Bearrnaises
    • Mayonnaises
    • Pesto
    • Vinaigrettes
    • Gravies, Marinades
  • Curries, Chutneys
  • Pickles and other pickled products
  • Vegetables with vinegar
  • Dehydrated soups
  • Processed Meat (sausages, salami etc.) including hamburgers/steakettes, some fast food products
  • Potato salad

Source: Health Canada - mustard

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)