Scientists pinpoint key source of shellfish allergy

Oysters on a rock at low tide.
Image: Wikipedia

by Anne Crawford

Shellfish allergy is one of the most serious of all allergies, on a par in terms of severity with the life-threatening reactions experienced by people allergic to peanuts. Yet it is sometimes hard to diagnose and tell which type of shellfish is the problem.

Now, Monash University scientists have made a big step forward in diagnosis for allergies caused by molluscs, an important shellfish group. The scientists from the Allergy Lab (AIRmed and Immunology & Pathology), CCS, characterised for the first time allergens of four commonly eaten Asia-Pacific molluscs: Sydney Rock Oyster, Blue Mussel, Saucer Scallop and Southern Calamari.

Photo of the Week: Allergy Laboratory

Professors Robyn O'Hehir (Head, Department of Allergy, Immunology and Respiratory medicine) and Jennifer Rolland are co-supervisors of PhD student Jodie Abramovitch. Jodie's project is clinical, looking at the effect that food processing, particularly cooking, has on shellfish allergy. She is investigating whether cooking shellfish makes a difference to the allergic reaction when compared to eating them raw.
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