The diagnosis and management of food allergy is complicated by an abundance of
homologous, cross-reactive proteins in edible foods and aeroallergens. This results in …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

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 …

Slow growth in the bivalve mariculture sector results from production inefficiencies, food
safety concerns, limited availability of convenience products and low consumer demand …

Seafood plays an important role in human nutrition and health. A good patient workup and
sensitive diagnostic analysis of IgE antibody reactivity can distinguish between a true …

Shellfish is a leading cause of food allergy and anaphylaxis worldwide. Recent advances in
molecular characterization have led to a better understanding of the allergen profile. High …

Abstract Background Immunoglobulin E (IgE)-mediated food allergies (FAs) are increasingly
common among US children and adults. Not only can living with FA impose considerable …

Swimming crab (Portunus trituberculatus), a crucial valuable crustacean, is a common factor
causing food allergy. However, studies on allergens of P. trituberculatus are scarce. In this …

Seafoods are fashionable delicacies with high nutritional values and culinary properties,
while seafood belongs to worldwide common food allergens. In recent years, many seafood …

This review summarizes (1) the US status quo for aquatic food animal production and
marketing;(2) major food safety and quality issues/concerns for aquatic food animals in the …