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Shellfish Allergy
Shellfish Allergy
Shellfish are shelled mollusks and crustaceans used as food. The only way to prevent an allergic reaction to this allergy is to completely avoid shellfish, products that contain shellfish and even areas where it is bought, sold or cooked. Shellfish allergens can become airborne in cooking fumes. A person with an intolerance (not allergy) may be able to tolerate some types of shellfish when thoroughly cooked.Alternative names include:
- abalone
- clam
- cockle
- crab
- crawdads
- crayfish
- cuttlefish
- escargot (snails)
- lobster
- mussel
- oyster
- prawn
- scallops
- sea urchins
- shrimp
- squid
Shellfish protein found in: all shellfish and their eggs, many seafood products can be cross-contaminated with shellfish, some imitation crab, crab cakes, jambalaya, cajun stew, many kinds of sushi, and clam chowder, Worcestershire sauce, Caesar salad dressing, caviar, marinara sauce, roe (unfertilized fish eggs), imitation seafood – surimi, may also be found in hot dogs, bologna, and ham, pet fish food.
Not sure? When in doubt – do without!
