Allergies to crustaceans are rare but occurrence is more common in coastal regions where they are a substantial part of the diet. The muscle structure protein Tropomysine is responsible for food allergies in various forms. It has a strong allergenic potency – similar to fish allergen, even inhaled cooking fumes may be sufficient to cause an allergic reaction in a sensitive person. Furthermore there may be cross reactions with molluscs and house dust mites which also belong to the family of crustaceans.
For the determination of crustaceans immunochemical methods, like ELISA as well as molecular methods using PCR are suitable. We are happy to give advice in choosing the right analytical method.
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