Restaurant takeout practices of food-allergic individuals and associated allergic reactions in the COVID-19 era

Zhang, Shouling; Sicherer, Scott H.; Bakhl, Katrina; Wang, Kelly; Stoffels, Guillaume; Oriel, Roxanne C.

doi:10.1016/j.jaip.2021.09.041

Cited by 6 publications

(3 citation statements)

References 9 publications

(12 reference statements)

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“…The present work highlighted critical issues for managing food allergies in Malaysia's restaurants. The present work thus contributed to the emerging literature on accommodating consumers with food allergies in the hospitality industry (Choi and Rajagopal, 2013;Barnett et al, 2020;Lee and Liu, 2021;Zhang et al, 2022). Our findings showed significant difference in attitude and perceived training needs among managers and servers.…”

Section: Theoretical Implicationssupporting

confidence: 52%

“…The present work provided valuable insights into the quantitative differences between food allergy knowledge, food safety practices, training received, and perceived training needs among restaurant managers and frontline servers at Georgetown, Penang, one of Malaysia's popular tourist destinations. Food allergy management is crucial during COVID-19 as food allergy patients might be susceptible to severe allergic reactions which may conflict with the virus infection (Anaphylaxis UK, 2020;Zhang et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

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Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia

Tan¹,

Trupp²,

Tan³

2023

IFRJ

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Food can motivate visiting a destination or coming together with family and friends, but food allergy concerns and reactions increasingly spoil the tourism and leisure experience. Incidents of food allergies in restaurants, and questions on how to handle food allergy communication and practices require attention from the hospitality industry. Based on a survey conducted at restaurants, we applied a five-level framework to examine and compare the multifaceted perspectives of restaurant managers and front-line employees regarding their understanding and practices on food allergies. Findings showed that managers' and servers' food allergy knowledge in Malaysia was low when compared with similar studies conducted in a 'Western' context. In addition, the results also indicated significant differences between food allergy practices and perceived training needs between the two tested groups. In general, managers were more aware of the practices and perceived training needs regarding food allergies than servers. Majority of servers did not receive training in food allergies. Accordingly, all relevant stakeholders must cooperate in developing appropriate educational tools to improve food allergy knowledge.

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Section: Theoretical Implicationssupporting

confidence: 52%

Section: Discussionmentioning

confidence: 99%

Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia

Tan¹,

Trupp²,

Tan³

2023

IFRJ

View full text Add to dashboard Cite

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“…Allergic reactions may also occur with ingestion of takeout food from restaurants, with 16.8% of foodallergic individuals reporting allergic reactions from takeout food. Precautions were taken by the individuals and families which included writing the allergy in an online order, calling the restaurant to discuss the order, and visually inspecting the dish, though accidental reactions still occurred [33].…”

Section: Restaurants and Other Food Establishmentsmentioning

confidence: 99%

Accidental Reactions to Foods: Frequency, Causes, and Severity

Rotella

Oriel

2022

Curr Treat Options Allergy

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Purpose of ReviewIn this review, we present the epidemiology of food allergy and allergic reactions to foods using studies that have been published over the past decade. We review these allergic reactions -how they differ by food trigger, geographic region, demographic distribution, setting, and severity. Recent Findings The rising prevalence of food allergy and persistent accidental allergic reactions to foods in various settings remains a worldwide concern. Differences in global prevalence, food triggers for reactions, and severity of accidental reactions may be explained by diversity in diets and food labeling legislation. A number of studies are highlighted that describe the unique challenges and risk factors that contribute to accidental reactions in restaurants and schools, as well as the efforts that have been made to improve safety and outcomes in these settings. Summary Food allergy prevalence has demonstrated significant variations between regions and age groups. Despite best efforts by individuals, physicians, and legislative bodies to improve safety for food allergic individuals, accidental reactions to foods still occur and can result in fatalities.

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