What is an allergen?

An allergen is defined as a substance that can provoke an allergic reaction in some individuals. This means that when a person who is sensitive to a particular allergen is exposed to it, their immune system may react negatively, leading to a range of symptoms that can vary from mild (such as hives) to severe (such as anaphylaxis). Understanding allergens is crucial in food safety because they represent potential health risks for individuals with food allergies.

The other options describe different aspects of food and cooking but do not accurately define an allergen. For instance, enhancing taste, preserving food, or cooking methods pertain to food preparation and safety, but they do not account for the immune response triggered by exposure to allergens. Recognizing allergens is vital for preventing allergic reactions and ensuring the safety of food products for affected individuals.