Seafood allergens: current status and future challenges
Conference Publication ResearchOnline@JCUAbstract
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.
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12th Government Food Analysts Conference
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978-0-9775968-6-7
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13
Location
Brisbane, QLD, Australia
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Government Food Analysts Conference Committee
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Publisher Location
Australia
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