>From a HACCP perspective, at what point must we ensure that the
>different seafood allergens (fish, shrimp and molluscs) remain
>separate? These animals swim together, eat each other and then we
>harvest them together. I've seen groundfish landed at shore plants
>with shrimp still dangling from their mouths as they move on
>conveyer belts to filleting. What is the "critical" point in seafood
>harvesting and processing at which we must separate the different
>seafood allergens to protect seafood-allergic consumers?
Hi Everyone,
I can add some personal anecdotes to Pam Tom's reference list....
1) I am allergic to crustaceans (shrimp, crabs, and lobsters). But I
can and do eat molluscs by the bucketful.
2) My former boss ate crustaceans freely, but he was quite allergic
to molluscs. He had promised to meet me at the terminal when I went
across the country to join his lab. But when I got there, his wife
met me instead, and she told me that he was in the hospital. He had
eaten one clam at lunch...
3) I think that some sharks may carry some crustacean antigen when
they feast on crabs. Some time ago we bought some shark meat, on the
butcher's recommendation that they "tasted as good as the crabs they
were eating." The shark was delicious, but unfortunately I developed
my usual "crustacean allergy" after I ate it.
Best regards,
George Chang
This archive was generated by hypermail 2b29 : Tue Jan 13 2004 - 17:44:00 PST