Molluscs and Crustaceans as an allergens

Allergy to crustacea is quite common. People who are sensitive can react to different types of crustacean,–  shrimps, prawns and lobsters.

Crustacea often cause severe reactions, and some people can react to cooking vapours.

Some people allergic to crustacean also react to molluscs.

Molluscs include squid, octopus, (cephalopods) Gastropods – whelks, snails, Bivalves – shellfish,clams, oysters, scallops, mussels

Molluscs and crustaceans are allergenically distinct from fin fish.

Molluscs
Clams
Cockles
Mussels
Oysters
Scallops
Sea snails
Squid
Octopus
Cuttlefish

Crustaceans
Crab
Crawfish
Lobster
Prawns
Shrimp (crevette)

Products which may contain molluscs and crustacea include:

Bouillabaisse
Cuttlefish ink
Fish stock
Flavouring (natural/artificial)
Sauces (eg fish sauce)
Seafood flavouring (eg clam)
Squid Ink
Surimi

it is possible for an allergic reaction to occur from cooking odours or handling of shellfish.

Thanks to Food Standards Australia for this information.

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