Avoiding shellfish
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People who are allergic to shellfish need to watch out for both crustaceans and mollusks, though folks who are allergic to one kind of shellfish may not be allergic to those in the other group, according to the Food Allergy Initiative (http:/
-- Crustaceans include shrimp, crab, crawfish and lobster. Mollusks include abalone, clam, cockle, mussel, oyster, octopus, scallop, snail and squid.
-- Dishes and ingredients that may contain shellfish protein are bouillabaisse, fish stock, flavoring, seafood flavoring and surimi, a fish paste often used in imitation shellfish.
-- When eating at restaurants or other people's homes, check with the chef to make sure your meal hasn't been cooked or prepared with the same utensils and cookware, on the same work surfaces or in the same oil as shellfish.
-- The federal Food Allergen Labeling and Consumer Protection Act requires that any packaged food that contains shellfish must list the name of the shellfish on the label.
SOURCE: Food Allergy Initiative
