EN007

Shellfish Allergy Card

 


More information:

 

Crustacean

  • Barnacle
  • Crab
  • Crawfish (crayfish, ecrevisse)
  • Krill
  • Lobster (langouste, langousine, scampi, coral, tomalley)
  • Prawns
  • Shrimp (crevette, scampi)

Mollusks

  • Abalone
  • Clams (cherrystone, littleneck, pismo, quahog)
  • Cockle (periwinkle, sea urchin)
  • Mollusks
  • Mussels
  • Octopus
  • Oysters
  • Scallops
  • Snails (escargot)
  • Squid (calamari)

 

Source: FAACT: Shellfish

 

 

Shellfish is not often hidden, but may be an ingredient in Asian dishes and in stuffing (ie oyster stuffing). It may also be found in pet food, nutritional supplements, and fertilizers. Imitation shellfish (surimi) may contain shellfish or used shellfish as flavoring.

Note: even labels that say "may contain" are not recommended.

Source: FAACT: Shellfish

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)