Study short name

Incidents of anaphylaxis from non-packaged food products

Study full name

Prevalence of anaphylaxis from non-packaged food products in Australia

Principle Investigator

Shyamali Dharmage 


Giovanni Zurzolo

Administering Institute

The University of Melbourne

Study Sponsor

The University of Melbourne

Major funding source

The University of Melbourne, Murdoch Children’s Research Institute and Centre for Food & Allergy Research

Study focus


Study design


Main study aim

To get a better understanding about the incidents of anaphylaxis from non-packaged food products as a result of food purchased from food service establishments.

Additional study information

Food allergy is common in our community and eating products that are safe can involve more preparation or effort for people with food allergies. Among the food allergic community there is confusion and difference of opinion about the relative safety of consumption of non-packaged food products from cafes, bakeries, delicatessens, takeaway stores, camps, wedding receptions, restaurants and the like in Australia. The actual incidence of anaphylaxis from non-packaged ingredients in food service establishments is unknown.

Study population

Members of the public who have a food allergy themselves, or are completing the survey on behalf of another person who has a food allergy, and have eaten in a food service establishment in Australia.

Study status

Recruitment closed.

Study contact: [email protected]

Study link on A&AA Facebook page: Facebook link