Shrimp allergy

By Symon, Every Label · June 30, 2026

Shrimp allergy is an IgE-mediated immune reaction to proteins in shrimp and prawns, most often the muscle protein tropomyosin, and it is the single most common cause of shellfish allergy. In plain terms: your child’s immune system reads certain shrimp proteins as a threat, and a reaction can run from hives to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. It is a true allergy, not a sensitivity or an intolerance. Shellfish allergy is one of the more common food allergies, and two things set shrimp apart from the childhood allergies like milk and egg: it more often begins later, in school-age children and even in adulthood, and once it is established it is rarely outgrown (ACAAI).

One fact about shrimp is worth holding onto from the start, because it catches families off guard: unlike the allergies of toddlerhood, shrimp allergy often arrives later, and it can appear new in a child who has eaten seafood or tested clear before. A clear result today is not a promise about next year. And if a new food allergy does appear, be wary of the folk explanations for why it happened. The science on why a new allergy emerges is not settled, and the appearance of one is not proof that a family did anything wrong.

If your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to for years. You do not need all of it today. This week, this is what matters:

• Carry two epinephrine auto-injectors everywhere your child goes, and learn the few signs that mean use one now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist or pediatrician.
• Read every label, every time. The words to catch are shrimp, prawn, and crustacean shellfish, and the hidden ones are shrimp paste, fish sauce, and surimi (Reading labels, below).
• The other crustaceans travel with shrimp. Crab, lobster, and crayfish share the same main protein, and most people allergic to one react to the others, so treat the whole crustacean group as off the list until an allergist says otherwise (Cross-reactivity, below).
• Molluscs (clams, oysters, mussels, scallops, squid) are a separate, lower question, not an automatic yes and not an automatic no. They are tested, not assumed (Cross-reactivity, below).
• One myth to clear right now, because it can cause real harm: shellfish allergy is NOT an iodine allergy, and it is not a reason to refuse a CT contrast dye or an X-ray dye. Tell any doctor your child has a shellfish allergy, but do not let anyone withhold contrast over it (Hidden sources, below).
• You do not have to understand the protein science to keep your child safe. The component and test details are for unhurried conversations with your allergist.

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What shrimp allergy is, and who has it

Shrimp allergy is an IgE-mediated immediate-type food allergy, and shrimp is the most commonly reported shellfish culprit (ACAAI). That is the reason for everything practical on this page: the auto-injectors, the label habit, the written plan. When your child eats shrimp, IgE antibodies on their immune cells latch onto the shrimp proteins, mostly the muscle protein tropomyosin, and trigger a release of histamine and other chemicals within minutes. That release is the reaction. Cooking does not defuse it: tropomyosin is heat-stable and digestion-stable, so boiled, fried, dried, and fermented shrimp all keep the allergen.

Shrimp is a crustacean, a shellfish, and it is not a fish. That distinction matters and it gets confused constantly. Finned fish like salmon, cod, and tuna carry a completely different main allergen, and a shrimp allergy does not by itself mean a fish allergy (Cross-reactivity, below). Shrimp is also separate from the molluscs (clams, oysters, mussels, scallops, squid), which are a different and lower question. The group that genuinely travels with shrimp is the other crustaceans.

One epidemiological fact shapes this whole page: shellfish allergy is more an adult-onset than an early-childhood disease. Unlike milk and egg, which are allergies of the first years of life, shellfish allergy commonly begins later, in school-age children and even in adulthood, and many crustacean-allergic adults say their allergy started in adulthood (ACAAI). So a child without a shrimp allergy today is not guaranteed to stay that way, and a teenager or adult can develop one new.

Diagnosis combines your child’s history with testing, and for shrimp the component layer matters more than the whole-extract layer. The next section is what that means.

The components that drive severity

Shrimp is not one thing to the immune system. It is a handful of proteins, and which one your child reacts to shapes how serious the allergy tends to be. For shrimp there is one protein that carries most of the weight, and there is also an honest limit to what the blood number can tell you.

A standard shrimp test (the skin prick, or the basic blood test) only tells you the immune system has noticed shrimp at all, and it carries a lot of false positives, partly because dust-mite allergy can light up the same shared protein. A more detailed test, component testing, breaks the result down protein by protein. For shrimp the protein that matters most is the one your allergist calls tropomyosin (Pen m 1). Sensitization to it is the strongest single signal for a systemic, whole-body reaction.

Here is the honest part that shrimp does not share with peanut. There is no single blood-test number for shrimp that decides the allergy the way the peanut number can. The component tests are more accurate than the whole-shrimp test, but the cutoffs differ by population, and in some regions tropomyosin testing misses cases, so a tropomyosin-negative result does not clear a child on its own. Shrimp also has no well-established “usually mild” component to reassure you with. So the high-value move is to ask your allergist about component testing and what your child’s pattern means, while knowing the number is a conversation, not a verdict the page can set.

Cross-reactivity, real and cautionary

This is the section where shrimp’s allergy is wider than parents hope, so the honest version leads with the caution, not a reassurance. Shrimp’s main protein, tropomyosin, is shared across a whole web of related animals, and the cross-reactions that matter are real. The good news that exists is narrow and specific, and it comes after the part that changes the plate.

The other crustaceans travel with shrimp. Crab, lobster, and crayfish (crawfish) share tropomyosin with shrimp at very high sequence identity, between 91 and 100 percent, and more than three in four people allergic to one crustacean react to the others. The practical rule most allergists use is to treat the whole crustacean group, including crab cakes, lobster, and crawfish boils, as off the list unless a supervised challenge with your allergist says otherwise.

Molluscs are a separate, lower question, tested not assumed. Clams, oysters, mussels, scallops, and squid are molluscs, a different animal group from crustaceans. Cross-reactivity from shrimp into the molluscs is real but lower and far less uniform than the crustacean-to-crustacean kind: people allergic to shrimp do sometimes react to snails and other molluscs through shared tropomyosin, but a shrimp allergy does not automatically mean a mollusc allergy. This is the place not to guess in either direction. A positive mollusc test is a reason to ask your allergist, not a reason to assume the food is either safe or off-limits, and the page will not tell you that you can eat other shellfish, because the cleared evidence does not support a blanket reassurance.

Dust mites and cockroaches share the same protein, which matters for the nose, not the plate. Tropomyosin is not only in shellfish. House dust mite and cockroach carry a homologous tropomyosin, and shrimp cross-reacts with both. For most families this is why a dust-mite-allergic child can test positive to shrimp without ever having reacted to it, and it is the reason whole-shrimp tests carry false positives. It also carries one specific, important caution that lives in the exposure section: a shellfish-allergic child who is a candidate for dust-mite allergy shots for asthma or hay fever should have that overlap discussed first, because the shot extract contains the same protein.

Shrimp is not fish. Crustacean shellfish allergy does not mean a finned-fish allergy. The main allergens differ (tropomyosin in shellfish, parvalbumin in fish), and clinical cross-reactivity between the two is low, so a shrimp-allergic child does not have to avoid salmon, cod, or tuna on that basis, though cross-contamination in a shared fryer or kitchen is still possible. Confirm with your allergist, but these are two different allergies, not one.

Hidden sources

Shrimp and crustacean protein hide in dense, often-unlabeled places, and this section is worth a one-time read now. After that you will spot them on your own. There is also one myth to clear here that can cause real medical harm, so it leads.

The shellfish-iodine myth, cleared because it matters. Shellfish allergy is NOT an iodine allergy. Iodine is not an allergen at all, and a shellfish allergy does not raise the risk of reacting to the iodinated contrast dye used in CT scans and X-rays more than any other allergy does. This is not trivia. Children and adults are still sometimes refused contrast imaging, or premedicated unnecessarily, because of a shellfish allergy on the chart. Tell every doctor your child is allergic to shellfish, and disclose any prior reaction to a contrast dye itself, but a shellfish allergy is not a reason to withhold contrast. If anyone tries to, this is the fact to bring.

Carmine is not shellfish. Carmine, also called cochineal or E120, is the red food and cosmetic dye made from the cochineal insect, not from any shellfish. It can rarely be its own allergen, but it is unrelated to a shrimp allergy.

Fermented umami condiments are the densest hiding place. Shrimp paste (belacan, terasi, kapi, bagoong, mam ruoc), fish sauce (which is frequently krill- or shrimp-based), oyster sauce, XO sauce, Worcestershire sauce, and Caesar dressing routinely carry crustacean protein, and heat-stable tropomyosin survives the fermentation (Frontiers 2024). Traditional kimchi usually contains fermented shrimp (saeu-jeot) even when it is not labeled as a seafood dish. Surimi and imitation crab are crustacean-flavored or crustacean-containing and turn up in California rolls and seafood salads.

Restaurant stocks and seasonings. Shellfish stock, bouillabaisse, XO sauce, and shrimp-paste seasonings routinely carry crustacean protein, and shared fryers and prep surfaces add cross-contact. On US packaged foods crustacean must be declared, but restaurant stocks and seasonings are unlabeled, so ask.

A non-food source families miss. Aquarium and pet fish foods (freeze-dried krill, brine shrimp, gammarus, bloodworm) are crustacean-derived, and an allergic child handling them or breathing the dust is a genuine incidental exposure (Frontiers 2024). Glucosamine supplements are a separate question: they are often made from shellfish shells, and studies disagree on whether shellfish-allergic people can take them, so confirm with your allergist before introducing one.

How exposure actually happens

The routes parents fear are not always the ones that matter, but shrimp has one real exception that most food allergens do not. Eating shrimp is the main route. Unlike peanut, breathing the cooking vapor can also cause a serious reaction.

Eating it (high). Swallowing shrimp protein is the route that causes whole-body reactions. Cooking does not help, because tropomyosin is heat-stable, so boiled, fried, dried, and fermented shrimp all stay allergenic.

Cooking vapor and steam (a real route for shrimp, unlike peanut). Vapor from boiling, steaming, frying, hot-pot, hibachi, and seafood boils is a documented route to anaphylaxis for sensitized children, sometimes several meters from the source (Indolfi 2023). This is categorically different from peanut, where the smell is roasting aroma and does not carry a reacting dose. For a shrimp-allergic child, a live seafood boil, a hibachi grill, or a steamy seafood kitchen is a real exposure to plan around, not just a smell.

Skin contact (low, higher with broken or eczematous skin). Shrimp on intact skin usually causes at most a local reaction. The exception is broken or eczematous skin, where the risk is higher.

Breathing dust in processing or bulk settings (occupational). Aerosolized shrimp protein is measurable in seafood-processing plants and is an occupational exposure; it is not the same as ordinary household air.

A specific caution about allergy shots. A shrimp-allergic (tropomyosin-sensitized) child who is a candidate for house-dust-mite allergy shots (immunotherapy for asthma or hay fever) should have that discussed first, because the mite extract contains a homologous tropomyosin. The settled, actionable step is to test tropomyosin or Der p 10 specific IgE and talk through shellfish and snail before starting mite immunotherapy. The page does not decide whether to proceed; that is the allergist conversation.

Reading labels

This is the habit that does the most day-to-day work, and it gets fast. The words to scan for are shrimp, prawn (the common UK term), and crustacean shellfish, along with the species names. In the US, crustacean shellfish is a major allergen under FALCPA and must be declared on packaged food, and the EU and UK require it too under Regulation 1169/2011 (FALCPA; EU 1169).

A few terms are signals to slow down: shrimp paste and the fermented condiments (belacan, terasi, kapi, bagoong, fish sauce), surimi and imitation crab, and a generic “seafood” or “natural flavoring” line that does not break out the species. The harder structural gap, and the one that catches families out, is molluscs. Clams, oysters, mussels, scallops, and squid are NOT major allergens under US law, so a US packaged label is not required to name them, and clam can sit unlabeled inside “seafood” or “natural flavoring.” The EU and UK do require molluscs to be declared. So in the US, a separate scan is needed for the molluscs that the crustacean rule does not cover.

Then there are the precautionary labels: “may contain shellfish,” “made in a facility that also processes shellfish.” These are voluntary and unregulated in both the US and the EU, so they are not a reliable measure of how much risk is actually present. How strictly you treat them is a personal call along a spectrum, weighing a real but variable cross-contact risk against ruling out a large share of the menu. This page will not pick that threshold for you.

Severity, and what predicts a bad reaction

The strongest population-level predictor of a severe shrimp reaction is sensitization to tropomyosin (Pen m 1), while isolated sensitization to the minor components (Pen m 2, Pen m 4) trends milder (Frontiers 2024). A history of a previous systemic reaction is the next strongest input, along with a high shrimp-specific IgE and a strong skin-prick response. Shrimp has no single decision number, so the picture is the protein pattern plus the history, read by your allergist.

Here is the part that justifies always carrying epinephrine. The size of the last reaction does not reliably predict the next one, and the cooking-vapor route means a serious exposure can happen without your child ever eating shrimp. A child whose only reaction so far was mild can still have anaphylaxis next time. That is not a reason to live in fear; it is the single reason the auto-injector travels everywhere.

Emergency preparedness

Shrimp anaphylaxis is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom in a child old enough to say so. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to.

After giving epinephrine, call emergency services and lay the child down with legs raised, unless breathing is the main problem, in which case let them sit up. A second dose may be needed if there is no improvement in about five minutes. Every shrimp-allergic child should have a written anaphylaxis action plan and two epinephrine auto-injectors that go everywhere the child goes.

This section is general. Your child’s own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A flushed cheek after a new food. A single cough at a restaurant with a steamy seafood kitchen. A child who says their tummy hurts an hour after a snack you did not pack. Telling the start of a reaction apart from an ordinary toddler complaint is genuinely hard, and it does not resolve cleanly from across the room.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to. On the hard nights, the ones where you cannot tell a stomach bug from the start of something, the move is to get close and stay, and watch for a second body system rather than guessing at the first.

The competence here builds slowly, over many ambiguous afternoons. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and everything else is decided on top of it. Avoidance plus a written action plan plus epinephrine within reach is the standing setup for shrimp-allergic children, and because the other crustaceans travel with shrimp (see Cross-reactivity), avoidance practically extends to crab, lobster, and crayfish unless a supervised challenge says otherwise. Avoidance also extends to the cooking-vapor exposure, which is a real route for shrimp.

Shrimp is different from peanut and milk in one important way: there is no FDA-approved shrimp or shellfish oral immunotherapy. There is no shrimp version of a standardized desensitization drug. What exists is one approved adjunct and one investigational direction, and both are honest about what they are.

Omalizumab (an accidental-exposure adjunct, FDA-approved). Omalizumab is an anti-IgE antibody, given as an injection, approved in February 2024 to reduce allergic reactions to accidental exposure across multiple food allergens, including shellfish, for ages 1 and up (FDA 2024). It lowers the risk from an accidental exposure; it is not a cure, it is not a desensitization, and it does not make shrimp safe to eat. Whether it fits a particular child is an allergist conversation, not a step the page prescribes.

Shrimp oral immunotherapy (investigational, not standard care). Shrimp OIT is being studied, including a Phase 2 trial (MOTIF), and case-series evidence suggests dehydrated shrimp-powder dose escalation is feasible. But fewer than one in ten allergists surveyed in 2023 offered shellfish or fish OIT, so it is not community standard of care (MOTIF 2025; Allergic Living 2025). It is a trial or specialist option, not an established protocol, and the page does not describe a starting dose for a given child.

Strict avoidance remains the standard. Whether to consider any treatment at all is a conversation with your allergist.

Day-to-day living

School and day care. A shrimp-allergic child needs a written plan on file, epinephrine truly accessible, trained staff, and a clear routine for snacks, classroom parties, and substitute teachers. In US public schools, a 504 plan is the usual way to put that in writing. Flag the whole crustacean group, and flag steamy seafood-cooking settings, not just the obvious shrimp dish.

Restaurants. The risk is cross-contact, hidden crustacean in stocks and sauces, and cooking vapor more than the obvious menu item. Asian, seafood, and shared-fryer kitchens carry higher shrimp risk (shrimp paste, fish sauce, surimi, seafood boils, hibachi steam). A chef card that names shrimp and the crustacean group plainly does more than a verbal order across a loud kitchen.

Travel. Bring more epinephrine than you think you need, carry food you trust, and look up pharmacies and emergency numbers before you land. Shrimp and fermented shrimp condiments are common in South and Southeast Asian cuisines, so confirm local dishes carefully, and remember that mollusc labeling rules differ by country.

Holidays and gatherings. Seafood boils, shrimp rings, charcuterie and Caesar salads, and steamy shared kitchens are the shrimp-dense settings. Bringing your child’s own food and being plain with hosts beats hoping a buffet is safe.

Prognosis and outgrowing

Shrimp is among the more persistent food allergies, and it is usually lifelong. Spontaneous resolution is uncommon, which means outgrowing it is unlikely for any one child over a typical follow-up (ACAAI). This is the inverse of the milk and egg pattern, where outgrowing is common. The predictors of persistence are a history of anaphylaxis, a high shrimp-specific IgE, and a strong skin-prick response (Frontiers 2024).

A documented exception exists, but it is narrow: some natural resolution has been seen specifically in the non-anaphylactic, milder phenotype over long follow-up (APJAI 2021). Because resolution is so uncommon, there is no routine re-test schedule the way there is for milk or egg. For a younger child whose reactions were mild and never anaphylactic, periodic reassessment may be worth discussing; after a severe reaction it usually is not. The cadence is your allergist’s call along that spectrum. The one definitive test of outgrowing it is a supervised oral food challenge; a falling number is encouraging but supportive, not proof.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. Should diagnosis use component-resolved testing (tropomyosin Pen m 1, Pen m 2, Pen m 4) rather than whole-shrimp testing alone, given that tropomyosin can miss cases in some populations?
2. Should we treat the whole crustacean group (crab, lobster, crayfish) as off-limits, and how should we think about the molluscs, which are a separate and lower question?
3. How should we handle cooking-vapor and shared-kitchen exposure, which is a real anaphylaxis route for shrimp unlike for peanut?
4. Is omalizumab relevant for accidental-exposure protection in my child’s case, and what would that involve?
5. If my child is a candidate for dust-mite allergy shots, how does the shared tropomyosin change that decision, and should we test for it first?
6. Given how rarely shrimp allergy is outgrown, what reassessment cadence (and whether a supervised challenge is ever appropriate) makes sense for my child’s history?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a severe food allergy moves a family from one into the other. In the recoverable world, a mistake is a lesson. A forgotten jacket is a cold afternoon. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the child. When someone tells an allergy parent to relax, they are speaking from the first world to someone who has had to move to the second. They think the parent is anxious. The parent is not anxious. The parent is calibrated.

The work, then, is to sort what is on your side of the line from what is not. On your side: the labels you read, the crustacean group you keep off the plate, the epinephrine that travels with the child, the chef card that names shrimp plainly, the plan on file at school, the doctor you correct about the iodine myth. Not on your side: the kitchen that thickens a sauce with shrimp paste and does not say so, the steam off a seafood boil at a party, the relative who thinks one bite is kindness, the manufacturer whose precautionary label is voluntary. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly random, and that a stacked defense reduces the risk without ever closing the gap to zero.

This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist, who actually know your child.

Related pages on this site

• Shrimp and the crustacean group cross-reactivity, the deep version
• Shellfish and the iodine myth: why a CT scan should not be refused
• Crustacean versus mollusc: the FALCPA labeling gap
• Where shrimp hides: the deep label-reading guide
• Building a shrimp and crustacean 504 plan
• Restaurants and seafood kitchens with a shrimp-allergic child

These companion pages are being written and will be linked here as each one goes live.

Frequently asked questions

Is shrimp a fish?

No. Shrimp is a crustacean shellfish, not a fish. Finned fish (salmon, cod, tuna) carry a different main allergen, and a shrimp allergy does not by itself mean a fish allergy, though cross-contamination is still possible. See Cross-reactivity.

If my child is allergic to shrimp, do they have to avoid crab and lobster?

Usually yes, until an allergist says otherwise. Crab, lobster, and crayfish share shrimp’s main protein, tropomyosin, and most people allergic to one crustacean react to the others, so the whole crustacean group is treated as off the list unless a supervised challenge clears it. See Cross-reactivity.

Does a shellfish allergy mean my child can’t have a CT scan with contrast dye?

No. Shellfish allergy is not an iodine allergy, and it does not raise the risk of reacting to iodinated contrast dye more than any other allergy. Iodine is not an allergen. Tell the doctor about the shellfish allergy, but it is not a reason to refuse contrast. See Hidden sources.

Does cooking or frying make shrimp safe?

No. Shrimp’s main protein, tropomyosin, is heat-stable and digestion-stable, so boiling, frying, drying, and fermenting do not make shrimp safe for a shrimp-allergic child (Frontiers 2024). Cooking vapor can even cause a reaction on its own.

Can my child outgrow a shrimp allergy?

Usually not. Shrimp allergy is rarely outgrown and is usually lifelong, with only a low rate of natural resolution concentrated in milder, non-anaphylactic cases (APJAI 2021). There is no shrimp version of the milk or egg ladder; ask your allergist about reassessment for a mild history (see Prognosis and outgrowing).

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. The cross-reactivity, hidden-source, and myth-correction claims (the crustacean group, molluscs, dust-mite and cockroach tropomyosin, the shellfish-iodine and carmine corrections, and the shrimp-is-not-fish distinction) are drawn from the project’s verified cross-reactivity floor, each carrying its own source there. Where a clinical reference resolves to a record still pending final identifier review, it is listed bibliographically without a link rather than with an unverified URL.

1. Shellfish Allergy. American College of Allergy, Asthma and Immunology (ACAAI) public website. https://acaai.org/allergies/allergic-conditions/food/shellfish/
2. Faber MA, et al. Comprehending the allergen repertoire of shrimp for precision molecular diagnosis of shrimp allergy. Allergy. 2022.
3. Grilo JR, et al. Tropomyosin is no accurate marker allergen for diagnosis of shrimp allergy in Central Europe. Allergy. 2022. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321988/
4. Diagnosis and management of shrimp allergy. Frontiers in Allergy. 2024.
5. Indolfi C, et al. Anaphylaxis after Shrimp Intake in a European Pediatric Population: Role of Molecular Diagnostics and Implications for Novel Foods. 2023.
6. Shrimp oral immunotherapy outcomes in the phase 2 clinical trial: MOTIF. Frontiers in Allergy. 2025.
7. Can You Treat Shellfish and Fish Allergies? It’s Starting to Happen. Allergic Living. 2025. https://www.allergicliving.com/2025/08/21/can-you-treat-shellfish-and-fish-allergies-its-starting-to-happen/
8. Natural resolution of non-anaphylactic shrimp allergy in children (10-year challenge-diagnosed follow-up). Asian Pac J Allergy Immunol. 2021. https://apjai-journal.org/wp-content/uploads/2021/12/7_AP-080119-0470.pdf
9. US FDA. FDA approves first medication (omalizumab, Xolair) to help reduce allergic reactions to multiple foods after accidental exposure. 2024. https://www.fda.gov/news-events/press-announcements/fda-approves-first-medication-help-reduce-allergic-reactions-multiple-foods-after-accidental
10. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA); crustacean shellfish as a major allergen. https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
11. Regulation (EU) No 1169/2011 (Annex II allergens, crustaceans and molluscs). https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169