What ingredients are considered two of the major 8 allergens?

The major eight allergens, as recognized by food safety organizations, include: peanuts, tree nuts, eggs, milk, wheat, soy, fish, and shellfish. Among these, eggs and shellfish stand out as significant allergens that can cause severe reactions in some individuals. For many, eggs can provoke respiratory issues or skin reactions, while shellfish is often linked to anaphylactic responses.

In this context, the correct choice encompasses other well-known allergens, but the pairing focuses specifically on commonly recognized allergens comprising both eggs and shellfish. It's crucial to emphasize the importance of understanding these allergens, not just in the context of food preparation but also for providing safe dining experiences to those with allergies. Proper labeling and communication about the presence of these allergens can be life-saving, highlighting the critical nature of this knowledge for anyone involved in food service or preparation.