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 …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Shellfish is a major component of global seafood production. Specific items include shrimp,
lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails …

With the surge in consumption of insects, the search continues to find ways to increase the
popularity of insect‐based products in the Western world. The black soldier fly larvae …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

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 …

Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of
nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL …