Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

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 …

Globally, the rising consumption of fish and its derivatives, due to its nutritional value and
divergence of international cuisines, has led to an increase in reports of adverse reactions to …

Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins
induce specific IgE-mediated immune reactions. The major fish allergens are the …

Although cross-reactivity between crustacean and mollusks as well as mites is
demonstrated, the often poor correlation of IgE reactivity and clinical symptoms calls for …

Background Major fish allergens, including parvalbumin (PV), are heat stable and can
withstand extensive cooking processes. Thus, the management of fish allergy generally …

This book covers the biology, ecology, genetics and aquaculture of the Asian Seabass or
barramundi (Lates calcarifer), a commercially and recreationally valuable species. It brings …

Background Seafood is increasingly important as a global primary protein source. However,
seafood allergy is a worldwide health problem that affects the quality of life and may even …

Snow crab (Chionoecetes opilio) proteins have been recognized as an important source of
both food and occupational allergens. While snow crab causes a significant occupational …

Crustaceans are the third most prevalent cause of food‐induced anaphylaxis after peanuts
and tree nuts. The severity of the allergenic proteins depends mainly on the amino acid …