Seafood refers to several distinct groups of edible aquatic animals including fish,
crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for …

IgE‐mediated shellfish allergy constitutes an important cause of food‐related adverse
reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the …

In recent years, there has been a steady growth in the production and consumption of
shellfish due to its important role in human nutrition and health. This increased consumption …

The major heat-stable shellfish allergen, tropomyosin, demonstrates immunological cross-
reactivity, making specific differentiation of crustaceans and molluscs for food labelling very …

Occupational exposure to foods is responsible for up to 25% of cases of occupational
asthma and rhinitis. Animal and vegetable high‐molecular‐weight proteins present in …

The development of a sensitive and rapid detection approach for allergens in various food
matrices is essential to assist patients in managing their allergies. The most common …

Food allergies are increasing worldwide and becoming a public health concern. Food
legislation requires detailed declarations of potential allergens in food products and …

Shellfish is a leading cause of food allergy and anaphylaxis worldwide. Recent advances in
molecular characterization have led to a better understanding of the allergen profile. High …

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic
Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on …

Scope Prawn allergy is one of the leading causes of I g E‐mediated hypersensitivity to food.
Alterations of I g E‐antibody reactivity to prawn allergens due to thermal processing are not …