----- Original Message -----
From: Steve.Saunders@highlinerfoods.com
To: Seafood research and extension information exchange
Sent: Tuesday, January 13, 2004 7:16 PM
Subject: Allergies to Molluscs and specifically Scallops
I'm finding references to food allergies to molluscs and specifically scallops to be rather scarce. Can anyone on Seafood@UCDavis provide some references? One source only refers to Octopus and Squid (as molluscs) in terms of a 4-group seafood allergen cluster analysis. See:
http://www.allergyclinic.co.nz/guides/51.html
>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?
Steve Saunders
High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
Telephone 902-634-8811 Fax 902-634-4481
http://www.highlinerfoods.com
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