Which foods are most commonly associated with food allergies?

The correct choice focuses on the foods that are most commonly associated with food allergies, which include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. These items are known as the "Big Eight" allergens in many food safety regulations, and they account for the majority of allergic reactions in individuals with food allergies.

Understanding the significance of these allergens is crucial for anyone working in food service, as they must ensure that food preparation practices avoid cross-contamination and appropriately inform customers about potential allergen presence in dishes. This knowledge helps maintain customer safety and satisfaction, particularly for those with severe allergies that can lead to anaphylactic reactions.

The other choices include certain foods that can cause allergies or intolerances for some individuals but do not encompass the wide scope of common allergens recognized in food safety standards. For example, while citrus fruits and dairy can cause adverse reactions for some, they are not as universally recognized as the top allergens like peanuts and tree nuts. Similarly, while poultry, pork, and beef may occasionally be implicated in food allergies, they are much less common when compared to the primary allergens listed in the correct answer.