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 …

Among food allergens, crustaceans, such as shrimp, crab, crawfish and lobster, are a
frequent cause of adverse food reactions in allergic individuals. The major allergen has …

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 …

Food allergies represent an important health problem in industrialized countries.
Undeclared allergens as contaminants in food products pose a major risk for sensitized …

Tropomyosin (TM) is widely distributed in all cell types associated with actin as a fibrous
molecule composed of two α-helical chains arranged as a coiled-coil. It is localised …

Background: Shrimp may cross-react with other crustaceans and mollusks and nonedible
arthropods such as insects (cockroach and chironomids), arachnids (house dust mites) and …

Seafood plays an important role in human nutrition and health. The growing international
trade in seafood species and products has added to the popularity and frequency of …

Shellfish are a common cause of adverse food reactions in hypersensitive individuals and
shrimp is one of the most frequently reported causes of allergic reactions. A novel allergen …

Asthma and allergy are the most common diseases associated with cockroach infestation of
houses in the United States and other parts of the world. Sensitization and exposure to …