Overview

On May 12, 2023, Alison Pickering, a 23-year-old student from Tarleton State University, tragically lost her life after eating at a restaurant she frequently visited, unaware that the establishment had changed its recipe, causing a fatal allergic reaction. Pickering, who had a severe peanut allergy since preschool, trusted the restaurant for its allergy-safe food options.

The Fatal Mistake: A Changed Recipe

Pickering was always cautious about where she dined, sticking to familiar places she knew were safe. “She would repeatedly go to the same restaurants and order the same dishes, you know. And that was a common thing,” her father, Grover Pickering, told the media. However, the restaurant had recently altered the recipe for her favourite dish, adding peanut sauce to the fish, which neither she nor the wait staff knew about.

A Fight for Life and Loss

After taking a few bites, Pickering quickly realized something was wrong. “She took a few bites, and realized something was wrong,” Grover Pickering recalled. Feeling the effects of the peanut sauce, she administered her EpiPen and walked to an ambulance outside, where she spoke to the medics. “Somewhere along the way things went downhill,” her father said. Pickering lost consciousness and never regained it.

Advocating for Change in the Food Industry

Her obituary stated that she died from “severe anaphylactic shock from ingesting peanuts that were not disclosed on the restaurant menu.” In response to their daughter’s tragic death, the Pickerings have been advocating for changes in the food industry to prevent similar incidents.

“We would love to see more done to make wait staff and patrons aware,” Joy Pickering said. She stressed the need for better communication among restaurant staff, especially when it comes to recipe changes involving allergens. “To determine what guidelines could be put in place to help restaurants communicate better with their customers about ingredients, much like labels on grocery store items you buy,” Grover Pickering added. “I know we’re going to save lives by doing this,” Joy Pickering said.

A Similar Tragedy: The Death of Hannah Glass

A similar tragedy occurred with 19-year-old Hannah Glass, a freshman at Maranatha Baptist University in Wisconsin. Glass, who also had a severe peanut allergy, died after eating a gluten-free brownie made with roasted peanut flour. She broke out in hives and became violently ill after taking a bite of the treat, which had been baked by a women’s group for gluten-free students. “The second bite, she knew something was wrong,” her father, David Glass, said. “We believe because this product contained roasted peanut flour, separate from oily peanut butter, that masked this.”

Concluding Statement

Both cases underscore the critical need for transparency in food service. Following Alison’s death, her parents have become strong advocates for food allergen safety legislation, including the Sergio Lopez Food Allergy Awareness Act in Texas. This law aims to require allergen training for restaurant staff and improve communication about ingredient changes.

Individuals with Food Allergies should 

• Always inform employees: Every time you eat out, even at familiar places, always notify the staff about your allergies.
• Verify ingredients frequently: Ask if recipes or preparation techniques have changed. Don’t hesitate to inquire as many times as needed.
• Carry emergency medications: Always have your prescribed medications on hand in case of an allergic reaction.
• Recognize early symptoms: Identifying the early signs of an allergic reaction can be life-saving.

Source: NewYork Post