Shellfish is one kind of seafood commonly seen on our table. It includes crustaceans such as shrimp, crab and lobster, and mollusks such as clams, mussels, oysters and scallops. Shellfish is one of the major allergens. People who are allergic to shellfish may develop asthma, nose allergies, allergic dermatitis, and migraines. In severe cases, it may be more likely to cause epilepsy or anaphylactic shock. After the food is processed or cooked, it is often difficult to identify the presence of shellfish by the appearance of the food. The best way to reduce food allergies is to avoid eating foods that contain allergens. Many countries include the European Union, the United States, New Zealand, Australia and Taiwan, all have regulations about food allergen labeling.
Allergy to shellfish, including crustaceans (e.g., crabs, prawns, shrimps) and mollusks (e.g., snails, oysters, scallops, squids) will have symptoms like dizziness, troble breathing, skin reactions and asthma, if severe, allergic shock.
Food Allergen
In recent years, the impact of food allergens on health has been gaining importance and becoming a globally focused issue. According to investigations, 2% in adults and 5% in children across America has some form of food allergy. Every year, there are around 30,000 people admitted to hospital from food allergy related emergencies and it is estimated that every year, between 150 and 200 people die as a result. There is a trend indicating an increasing percentage of people suffering from food allergy over time.
Food Allergen Labeling
The European Union, United States and Japan has legislations in place requiring the labeling of food allergens present in food products. The main cause of food allergy is the protein in food products. Out of the top 8 food allergens (egg, milk, peanut, soy, wheat, tree nuts, fish and crustaceans) gluten/wheat and peanut are the two most harmful food allergens.
HACCP
For food allergy sufferers, avoiding consumption of food containing food allergen is the only method in avoiding allergy. HACCP recognizes the importance of food allergen detection by incorporating them into guidelines for food producers to abide to.
What is food allergy?
A food allergy in an adverse immune response to a food protein. Food allergy is distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin mediated reactions.
Approximately 6 ~ 8% of children show symptoms of food allergies and 2% in adults. In recent years, environmental factors are contributing to the increase in food allergy sufferers.
Hidden food allergens where we would not expect:
Malaysia
