Crustacean Shellfish

Crustacean shellfish allergy is one of the most common and persistent food allergies, affecting approximately 2.5% of adults and up to 1.3% of children in the U.S. Unlike many childhood allergies, it’s often lifelong and can develop suddenly in adulthood, even after years of safe shellfish consumption.

This allergy is one of the top causes of food-induced anaphylaxis, particularly in adults. In one review, shellfish accounted for 34% of all adult anaphylaxis episodes. Shellfish allergy also appears more frequently in certain regions, including the Asia-Pacific.

Shellfish: Crustaceans vs. Mollusks

Shellfish can be classified into two categories:

• Crustacean allergies are more common, and under FALCPA, only crustaceans (e.g., shrimp, crab, lobster) must be labeled.
• Mollusks are not covered by federal allergen labeling rules, so special attention should be paid to cross-contact and hidden sources.

It’s important to note that a shellfish allergy is different from a fish allergy. The proteins involved in each allergy are distinct. Most individuals with a shellfish allergy can safely eat finned fish, though cross-contact should always be avoided.

What Causes the Reaction?

Crustacean shellfish allergies are typically caused by an IgE-mediated immune response to a protein called tropomyosin, which is found in the muscle tissue of crustaceans. This protein is:

• Heat-stable, meaning it isn’t destroyed during cooking
• Cross-reactive, especially between different types of crustaceans (e.g., shrimp and crab)
• Similar in structure to proteins found in dust mites and other invertebrates, which can lead to false positives in allergy testing.

Diagnosis & Evaluation

To diagnose a crustacean shellfish allergy, a board-certified allergist will perform a full evaluation, which may include:

Cross-Reactivity & Testing Limitations

• Crustacean cross-reactivity is common. Many individuals with a shellfish allergy will react to multiple types of crustaceans.
• Mollusk cross-reactivity is less common but possible.
• Testing limitations: Positive tests are not always definitive. Testing must be interpreted in the context of symptoms and history.

Cross-Contact in Foodservice Settings

Shellfish proteins can easily cross-contaminate through:

Note: Simply removing visible shellfish from a dish does not make it safe. Even trace amounts of shellfish protein can trigger a reaction.

Airborne Exposure Risk

Although rare, shellfish proteins may become aerosolized during cooking (e.g., boiling or frying) and can trigger allergic reactions, especially in enclosed kitchen environments. Proper ventilation and separation practices are crucial for minimizing this risk.

Hidden Sources of Shellfish

Shellfish can hide in unexpected places:

Legal Labeling & Voluntary Advisories

Under FALCPA, crustacean shellfish must be clearly listed on food labels. However, there are exceptions:

• Mollusks are not covered under federal labeling laws.
• Voluntary statements like “may contain” or “processed in facility with” are not regulated and do not guarantee safety.
• Always contact the manufacturer for clarification if you're unsure about an ingredient.

Dining Out Safely

Seafood restaurants are high-risk environments for individuals with shellfish allergies due to shared cooking surfaces and utensils. Here are some tips for eating out:

• Communicate clearly with restaurant staff about your allergy.
• Avoid buffets, hibachi grills, or other high-risk environments.
• Be cautious with laminated menus and shared condiments.
• Consider avoiding seafood restaurants altogether, depending on the severity of your allergy.

Emergency Preparedness

Anyone with a shellfish allergy should:

• Always carry two epinephrine auto-injectors.
• Wear a medical ID bracelet.
• Have a clear emergency action plan.
• Seek medical attention immediately after using epinephrine, as there’s a risk of biphasic reactions (symptoms returning after initial relief).

Nutrition Guidance: Alternatives to Shellfish

If you need to avoid shellfish, there are many nutritious alternatives:

Protein Sources:

• Meat, poultry
• Eggs (check with your allergist if you have an egg allergy)
• Beans, lentils, legumes
• Soy products (ensure they are safe from cross-contamination)
• Seeds and nuts (confirm with your allergist for any nut allergies)
• Whole grains (quinoa, oatmeal, wheat germ)

Vitamin B12 Sources:

• Eggs
• Fortified foods
• Organ meats (liver)
• Poultry and red meat

Certivance: Your Partner in Allergen Safety

At Certivance, we specialize in helping foodservice teams develop the knowledge and skills to handle allergens safely, including shellfish. Our services provide:

By understanding the complexities of shellfish allergies and following best practices in your kitchen, you can significantly reduce the risk of allergen exposure and protect your customers.

Certivance
Your Partner in Allergen Safety.

👉 Visit certivance.com to explore our expert-led courses and food safety certifications.

Back of House Allergy Check Sheet - PDF

Front of House Allergy Check Sheet - PDF

The Big 9 Poster - PDF

For more information on our training programs and resources, visit Certivance.com.