Lopata, Andreas L. (2012) Seafood allergens: current status and future challenges. In: Technology for Food Quality. pp. 109-121. From: 12th Government Food Analysts Conference, 22-24 February 2011, Brisbane, QLD, Australia.

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Abstract

Fish and Shellfish are an increasingly important cause of allergic reactions worldwide. Unlike food allergy to milk and eggs which usually resolves by school age, seafood allergy is typically life-long and unsuccessful avoidance results in often severe allergic reactions. A major difficulty in managing fish and shellfish allergy is the lack of reliable detection procedures for seafood allergens as they are poorly characterized. Importantly for advising consumers on necessary allergen avoidance, cross-species allergic reactions between members of the shellfish group, consisting of crustaceans and mollusks, must be characterized. To date only two allergens, tropomyosin and parvalbumin, have been implicated in shellfish and fish respectively; other allergens have been identified but as yet not well studied. Adding to the complexity of this field are reports of enhanced stability and allergenicity of food allergens during heating and digestion. The current status of seafood allergy and impact on allergen detection is discussed.

Item ID:	26673
Item Type:	Conference Item (Research - E1)
ISBN:	978-0-9775968-6-7
Additional Information:	This book is the published proceedings of: 12th Government Food Analysts Conference (22nd-24th February 2011: Brisbane Australia; Health and Food Sciences Precinct (HFSP) 39 Kessels Road, Coopers Plains, QLD.
Date Deposited:	05 May 2013 23:54
FoR Codes:	11 MEDICAL AND HEALTH SCIENCES > 1107 Immunology > 110701 Allergy @ 100%
SEO Codes:	92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 50% 92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920406 Food Safety @ 50%
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