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 …

Adverse reactions after food intake are commonly reported and a cause of concern and
anxiety that can lead to a very strict diet. The severity of the reaction can vary depending on …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Food adulteration is one of the most serious problems regarding food safety and quality
worldwide. Besides misleading consumers, it poses a considerable health risk associated …

Background The frequent food safety incidents in recent years have caused great harm on
public health, economy, and society, leading to high public attention to food safety …

Histamine fish poisoning, also known as scombroid poisoning, is the most common cause of
ichythyotoxicosis worldwide and results from the ingestion of histamine-contaminated fish in …

Immunoglobulin E (IgE)-mediated food allergies are divided into primary and secondary
food allergies, which can vary in severity.–Primary food allergies arise primarily (most likely) …

Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins
induce specific IgE-mediated immune reactions. The major fish allergens are the …

The increasing incidence of food allergy cases is a public health problem of global concern.
Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend …

The increasing prevalence of food allergies is a significant challenge to global food health
and safety. Various strategies have been deployed to decrease the allergenicity of food for …