Give a crab about shellfish allergies
- OSCAR Care Group
- 2 days ago
- 4 min read
A shellfish allergy is one of the most common allergies and is usually lifelong. The best way to manage a shellfish allergy is to avoid all food containing shellfish, but is this easier said than done? Unless you are regularly preparing food for people with allergies it is simple to misunderstand how complex this can be.
For high-risk kitchens, such as Aged Care Homes and Childcare Centres, where multiple allergies are being managed, control measures should be implemented to ensure residents and children are not served a meal containing an allergen that could cause a severe reaction.
Let’s dive into what you need to know about the shellfish allergy.
What are food allergies?
A food allergy is defined as an immune system response when the body mistakenly thinks that the allergen is harmful and reacts to the food protein. Reaction to the allergen can affect digestive system, skin and can cause breathing problems which can be mild or moderate or severe known as anaphylaxis. This can happen immediately after exposure to allergen or within hours of eating it.
Anaphylaxis is a life-threatening emergency which can lead to loss of life. The severity of an allergic reaction can be due to various factors such as amount of food ingested, whether the food was cooked or raw and being sick when the food was eaten.
A Shellfish allergy is not an allergy to all seafood.
A seafood allergy affects 1% of the population, and around 4 out of 5 people with seafood allergy will have the allergy for life. Seafood allergies are be broken down into two categories – Fish and shellfish.
Finned Fish and Shellfish are not related, but due to the storage and preparation, cross contamination may occur and cause to an allergic reaction.
The Shellfish allergy is divided into two sub-groups, crustaceans and molluscs. Some people are allergic to one or both categories of shellfish.
The Shellfish allergy – Crustaceans & Molluscs
A crustacean allergy is an allergy to animals that are characterised by many jointed legs, a hard shell, backbone and resides in water. The common ones are crabs, lobster, prawns, shrimp, balmain, moreton bay bugs, crayfish, and yabbies.
Molluscs have invertebrates without a backbone, and they reside in water. These include oysters, clams, scallop, octopus, squid, abalone, mussel, sea snails (whelk), pipis and cockles.
Shrimply, avoid all foods containing shellfish
The only safe way to prevent an allergic reaction is to avoid the allergen completely. Some people with a shellfish allergy may also react to touching seafood when they are cleaning and handling it.
It is very important to thoroughly read food labels and identify the crustacean or mollusc allergen. In Australia, we have Plain English Allergen Labelling or PEAL, making it easier to understand what allergens are included within the foods we purchase.
Previously, the general term of fish was used on the allergen statement. Under PEAL, Fish, crustacea, and mollusca must be separated. Meaning people with an allergy to only crustacea, can safely consume foods that contain foods that only list mollusca or fish.
However, food products with the old labels can be sold up until February 25, 2026. Meaning an extra level of caution is needed up until this date.
To read more about PEAL
Foods that contain or may contain shellfish
Crustaceans and Molluscs are consumed in large quantities all over Australia, either whole or as an ingredient in a delicious dish. Here’s the list of foods to be wary of, some may surprise you.
Let’s start with the obvious ones, such as Asian soups, Asian dishes, fish sauce, prawn crackers, prawn chips, bouillabaisse, fish stock, seafood extender, chitin, marinara or Pescatore sauce, seafood flavouring, cuttlefish ink, oyster sauce and squid ink.
Other surprising foods and drinks include:
Alcohol
Deli meats
Ramen (Japanese noodles)
Biscuits and Crackers
Cous cous
Bakery products
French fries
Falafel
Scones
Tofu
Salads
Soups
Muesli
Potato Crisps
Sausages
Marinated meats
Spices
Paella
Marinara pizza
Sushi
Managing shellfish allergies in an aged care or childcare setting to avoid contamination
A shellfish allergy can be life threatening if exposed to the allergen, so prevention is key. Managing shellfish allergies within an aged care or a childcare setting can be challenging alongside other allergies.
To reduce the risk of cross-contamination, keep the following in mind
Identify residents & children with any food allergy upon admission to the aged care home or childcare centre
Identify products that have a label with an allergen declaration or warning such as ‘may contain’
Design a menu reducing the risk of allergens and where possible have an allergen-free alternative meal
Store products that contain shellfish allergens separately to avoid contaminating allergen free products
Ensure staff handling food have allergen training regularly and know how to read food labels.
Check food labels regularly as ingredients and manufacturing process may change even if you have purchased it before.
Prepare allergen free meals prior to meals containing allergens
Use separate, clean and sanitised equipment to prepare and serve allergen free meals
It is also important to be mindful of contaminated barbeques or oils when frying where seafood has been cooked, to avoid cross-contamination.
Note that some people with a shellfish allergy may show signs of anaphylaxis if they are in the same room where crustaceans or molluscs are being cooked. This is from the fumes (stream or smoke) containing the allergy protein being released while cooking.
Nutrition considerations to be mindful of
Shellfish is a good source of protein, phosphorus, selenium, niacin, vitamin D, A, B12, iodine, zinc and omega 3 fatty acids. Avoiding and eliminating this allergen can lead to risk of failure to thrive and difficulty with feeding in children, and micronutrient deficiencies from young through to old.
Therefore, it is important to include these nutrients in one’s diet through alternative food sources such as meat, poultry, eggs, dairy, legumes, beans, tofu, nuts, seeds, fortified wholegrains and green vegetables.
Practical strategies are available to help you through your shellfish allergen nutrition journey. Please reach out to an OSCAR Care Group Accredited Practising Dietitian for personalised support.
Be shellfish, and don’t share food
We know it can be daunting to prepare and serve food to someone with a shellfish allergy. This is why an awareness and understanding of shellfish sources is needed to avoid a reaction. The only safe way to prevent an allergic reaction is to avoid the allergen completely.
Be sure to educate all staff to manage the risk of cross-contamination and on the understanding of allergen management. If you need help with this, our team of Food Safety experts and Dietitians are here to help.
