Shellfish Allergy: the Facts
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On the Half Shell Shellfish Caviar Service
ON ICE Cold CAVIAR PUFF* 1/8 OZ ..........................................8.00/EA On the Half Shell PADDLEFISH CAVIAR, CULTURED CREAM, POTATO, CHIVES WITH COCKTAIL SAUCE, SHALLOT SAUCE & LEMON SC YELLOW SQUASH ............................................... 10.00 DAILY OYSTER FIX* 1/2 DOZEN ............................... 17.00 LEMON VERJUS, HAZELNUT, CURED EGG YOLK WITH SMOKED DULSE CHIMICHURRI OCTOPUS ESCABECHE* .......................................... 15.00 TODAY’S FEATURES SALINITY SIZE PER CALABRIAN CHILIES, SQUID INK CHICHARRON, OLIVES AFTERNOON DELIGHTS, RI* MED MED 2.75 MARK’S RED SNAPPER CEVICHE* ............................. 14.00 LECHE DE TIGRE, CILANTRO OUTLAWS, FL* HIGH MED 3.00 SMOKED FISH DIP ................................................. 14.00 LOW CO. CUPS, SC* HIGH MED 3.00 EVERYTHING CRACKERS, CHIVES, ORANGE ZEST STONES BAY, NC* MED MED 2.75 ROYAL RED SHRIMP GAZPACHO ............................... 13.00 WELLFLEETS, MA* MED MED 3.00 BRIOCHE, CUCUMBER DUKES OF TOPSAIL, NC* HIGH MED 3.00 SEASONAL GREENS ................................................ 12.00 GREEN GODDESS, SC PEARS, PEANUTS LITTLENECK CLAMS,VA HIGH SM 1.25 ADD SHRIMP OR CRABMEAT +8.00 Shellfish NOt Cold WITH ACCOMPANIMENTS GRILLED OYSTERS ................................................ 20.00 BLUE CRAB CLAWS, NC 1/4 LB .................................. 12.00 UNI BUTTER, PERSILLADE, BLACK LIME MOJO SAUCE, ALEPPO SALTED FISH BEIGNETS .......................................... 14.00 * KOMBU POACHED LOBSTER, ME 1/2 LB ..................... 21.00 THYME, -
Environment for Development Improving Utilization of the Queen
Environment for Development Discussion Paper Series December 2020 ◼ EfD DP 20-39 Improving Utilization of the Queen Conch (Aliger Gigas) Resource in the Colombian Caribbean A Bioeconomic Model of Rotational Harvesting Jorge Marco, Diego Valderrama, Mario Rueda, and Maykol R o dr i g ue z - P r i et o Discussion papers are research materials circulated by their authors for purposes of information and discussion. They have not necessarily undergone formal peer review. Central America Chile China Research Program in Economics and Research Nucleus on Environmental and Environmental Economics Program in China Environment for Development in Central Natural Resource Economics (NENRE) (EEPC) America Tropical Agricultural Research and Universidad de Concepción Peking University Higher Education Center (CATIE) Colombia Ghana The Research Group on Environmental, Ethiopia The Environment and Natural Resource Natural Resource and Applied Economics Environment and Climate Research Center Research Unit, Institute of Statistical, Social Studies (REES-CEDE), Universidad de los (ECRC), Policy Studies Institute, Addis and Economic Research, University of Andes, Colombia Ababa, Ethiopia Ghana, Accra India Kenya Nigeria Centre for Research on the Economics of School of Economics Resource and Environmental Policy Climate, Food, Energy, and Environment, University of Nairobi Research Centre, University of Nigeria, (CECFEE), at Indian Statistical Institute, Nsukka New Delhi, India South Africa Tanzania Sweden Environmental Economics Policy Research Environment -
Shellfish Allergy - an Asia-Pacific Perspective
Review article Shellfish allergy - an Asia-Pacific perspective 1 1 1 2 Alison Joanne Lee, Irvin Gerez, Lynette Pei-Chi Shek and Bee Wah Lee Summary Conclusion: Shellfish allergy is common in the Background and Objective: Shellfish forms a Asia Pacific. More research including food common food source in the Asia-Pacific and is challenge-proven subjects are required to also growing in the West. This review aims to establish the true prevalence, as well as to summarize the current literature on the understand clinical cross reactivity and epidemiology and research on shellfish allergy variations in clinical features. (Asian Pac J Allergy with particular focus on studies emerging from Immunol 2012;30:3-10) the Asia-Pacific region. Key words: Shellfish allergy, Prawn allergy, Shrimp Data Sources: A PubMed search using search allergy, Food allergy, Anaphylaxis, Tropomyosin, strategies “Shellfish AND Allergy”, “Shellfish Allergy Asia”, and “Shellfish AND anaphylaxis” Allergens, Asia was made. In all, 244 articles written in English were reviewed. Introduction Shellfish, which include crustaceans and Results: Shellfish allergy in the Asia-Pacific molluscs, is one of the most common causes of food ranks among the highest in the world and is the allergy in the world in both adults and children, and most common cause of food-induced anaphylaxis. it has been demonstrated to be one of the top Shellfish are classified into molluscs and ranking causes of food allergy in children in the arthropods. Of the arthropods, the crustaceans Asia-Pacific.1-3 In addition, shellfish allergy usually in particular Penaeid prawns are the most persists, is one of the leading causes of food-induced common cause of allergy and are therefore most anaphylaxis, and has been implicated as the most extensively studied. -
Allergic and Toxic Reactions to Seafood
Allergic and toxic reactions to seafood ASCIA EDUCATION RESOURCES (AER) PATIENT INFORMATION Seafood allergy occurs most commonly where seafood is an important part of the diet, such as Asia and Scandinavia. It is more common in adults than children. Seafood allergy usually remains a life long problem. Some conditions caused by toxins or parasites in seafood can resemble allergic reactions to seafood. Seafood allergy is not rare While estimates vary from country to country, approximately 1% of the population is estimated to suffer from seafood allergy, which is more common in teenage and adult life than very early childhood. An estimated 20% will grow out of their allergy with time. Symptoms of seafood allergy are usually obvious Many allergic reactions to seafood are mild and cause hives (urticaria), swelling (angioedema) and/or gut reactions (vomiting, diarrhoea). The most dangerous symptoms are breathing difficulties or collapse [a drop in blood pressure (shock)], either of which can be life threatening. This is known as anaphylaxis, which is the most severe type of allergic reaction. Occasionally, breathing difficulties may occur from inhaling fumes when seafood is being cooked, and in seafood processing factories. Children with a history of asthma may be more likely to have severe allergic reactions to seafood. There are many varieties of seafood The major groups of seafood that can trigger allergic reactions are: • VERTEBRATES Fish including salmon, cod, mackerel, sardines, herring, anchovies, tuna, trout, haddock, John Dory, eels, rays. • INVERTEBTRATES (SHELLFISH) Crustaceans including prawns/shrimps, lobster, crab, crayfish, yabbies. Molluscs including oysters, mussels, clams, octopus, squid, calamari, abalone, sea slugs. -
Cyanobacterial Toxins: Saxitoxins
WHO/SDE/WSH/xxxxx English only Cyanobacterial toxins: Saxitoxins Background document for development of WHO Guidelines for Drinking-water Quality and Guidelines for Safe Recreational Water Environments Version for Public Review Nov 2019 © World Health Organization 20XX Preface Information on cyanobacterial toxins, including saxitoxins, is comprehensively reviewed in a recent volume to be published by the World Health Organization, “Toxic Cyanobacteria in Water” (TCiW; Chorus & Welker, in press). This covers chemical properties of the toxins and information on the cyanobacteria producing them as well as guidance on assessing the risks of their occurrence, monitoring and management. In contrast, this background document focuses on reviewing the toxicological information available for guideline value derivation and the considerations for deriving the guideline values for saxitoxin in water. Sections 1-3 and 8 are largely summaries of respective chapters in TCiW and references to original studies can be found therein. To be written by WHO Secretariat Acknowledgements To be written by WHO Secretariat 5 Abbreviations used in text ARfD Acute Reference Dose bw body weight C Volume of drinking water assumed to be consumed daily by an adult GTX Gonyautoxin i.p. intraperitoneal i.v. intravenous LOAEL Lowest Observed Adverse Effect Level neoSTX Neosaxitoxin NOAEL No Observed Adverse Effect Level P Proportion of exposure assumed to be due to drinking water PSP Paralytic Shellfish Poisoning PST paralytic shellfish toxin STX saxitoxin STXOL saxitoxinol -
Sustainable Shellfishshellfish Recommendations for Responsible Aquaculture
SustainableSustainable ShellfishShellfish Recommendations for responsible aquaculture By Heather Deal, M.Sc. As Sustainable Shellfish went to press, the B.C. Ministry of Agriculture, Food and Fisheries (MAFF) pulled their draft Code of Practice for Shellfish Aquaculture from circulation. This document, upon which much of Sustainable Shellfish is based, was one component in guiding, monitoring, and reg- ulating B.C.’s rapidly growing shellfish industry. The Code was by no means exhaustive – Sustainable Shellfish aims to address its gaps and limitations, including its lack of con- sideration for stringent environmental safeguards on the expanding industry. Now that the Code of Practice has been abandoned by gov- ernment, the shellfish industry is managed via complaints to the Farm Industry Review Board. This board uses "normal farm practices" as a standard, but does not and, according to MAFF, will not define what "normal farm practices" are with regard to aquaculture. In other words, although there is leg- islation in place, there are no longer governmental stan- dards or guidelines specific to this industry. The BC Shellfish Growers Association (BCSGA) does have an Environmental Management System and Code of Practice, which is very similar to that which MAFF pro- duced. The BCSGA Code is not available on their website, so please contact the association directly to request a copy: #7 - 140 Wallace Street Nanaimo, BC V9R 5B1 Tel: (250) 714-0804 Fax: (250) 714-0805 Email: [email protected] The draft government Code of Practice is still available on the David Suzuki Foundation website, www.davidsuzuki.org/oceans. Sustainable Shellfish, used in conjunction with the non- operational Code offers a way forward towards a low impact industry with minimal harmful effects on B.C.’s marine environment and coastal communities. -
What You Need to Know
WhatWhat YouYou NeedNeed ToTo KnowKnow 11 inin 1313 childrenchildren That’sThat’s roughlyroughly inin thethe U.S.U.S. hashas 66 millionmillion aa foodfood allergy...allergy... children.children. That'sThat's aboutabout 22 kidskids inin everyevery classroom.classroom. MoreMore thanthan 15%15% ofof schoolschool agedaged childrenchildren withwith foodfood allergiesallergies havehave hadhad aa reactionreaction inin school.school. A food allergy occurs when Food allergy is an IgE-mediated immune the immune system targets a reaction and is not the same as a food food protein and sets off a intolerance or sensitivity. It occurs quickly reaction throughout the body. and can be life-threatening. IgE, or Immunoglobulin E, are antibodies produced by the immune system. IgE antibodies fight allergenic food by releasing chemicals like histamine that trigger symptoms of an allergic reaction. ANTIBODY HISTAMINE Mild Symptoms Severe Symptoms Redness around Swelling of lips, Difficulty Hives mouth or eyes tongue and/or throat swallowing Shortness of Low blood Itchy mouth, Stomach pain breath, wheezing pressure nose or ears or cramps Loss of Chest pain consciousness Nausea or Sneezing Repetitive coughing vomiting AccordingAccording toto thethe CDC,CDC, foodfood allergiesallergies resultresult inin moremore thanthan 300,000300,000 doctordoctor visitsvisits eacheach yearyear amongamong childrenchildren underunder thethe ageage ofof 18.18. Risk Factors Family history Children are at Having asthma or an of asthma or greater risk allergic condition such allergies than adults as hay fever or eczema WhatWhat CanCan YouYou BeBe AllergicAllergic To?To? Up to 4,145,700 people in the U.S. are PEANUTSPEANUTS allergic to peanuts. That’s more than the entire country population 25-40% of Panama! of people who are allergic to peanuts also have reactions to at least one tree nut. -
Size at Maturation, Spawning Variability and Fecundity in the Queen Conch, Aliger Gigas
Gulf and Caribbean Research Volume 31 Issue 1 2020 Size at Maturation, Spawning Variability and Fecundity in the Queen Conch, Aliger gigas Richard S. Appeldoorn GCFIMembers, [email protected] Follow this and additional works at: https://aquila.usm.edu/gcr Part of the Marine Biology Commons, and the Population Biology Commons To access the supplemental data associated with this article, CLICK HERE. Recommended Citation Appeldoorn, R. S. 2020. Size at Maturation, Spawning Variability and Fecundity in the Queen Conch, Aliger gigas. Gulf and Caribbean Research 31 (1): GCFI 10-GCFI 19. Retrieved from https://aquila.usm.edu/gcr/vol31/iss1/11 DOI: https://doi.org/10.18785/gcr.3101.11 This Gulf and Caribbean Fisheries Institute Partnership is brought to you for free and open access by The Aquila Digital Community. It has been accepted for inclusion in Gulf and Caribbean Research by an authorized editor of The Aquila Digital Community. For more information, please contact [email protected]. VOLUME 25 VOLUME GULF AND CARIBBEAN Volume 25 RESEARCH March 2013 TABLE OF CONTENTS GULF AND CARIBBEAN SAND BOTTOM MICROALGAL PRODUCTION AND BENTHIC NUTRIENT FLUXES ON THE NORTHEASTERN GULF OF MEXICO NEARSHORE SHELF RESEARCH Jeffrey G. Allison, M. E. Wagner, M. McAllister, A. K. J. Ren, and R. A. Snyder....................................................................................1—8 WHAT IS KNOWN ABOUT SPECIES RICHNESS AND DISTRIBUTION ON THE OUTER—SHELF SOUTH TEXAS BANKS? Harriet L. Nash, Sharon J. Furiness, and John W. Tunnell, Jr. ......................................................................................................... 9—18 Volume 31 ASSESSMENT OF SEAGRASS FLORAL COMMUNITY STRUCTURE FROM TWO CARIBBEAN MARINE PROTECTED 2020 AREAS ISSN: 2572-1410 Paul A. -
SAMPLE REPORT - STANDARD 150 We Hope That the Test Result & Report Will Give You Satisfactory Information and That It Enables You, to Make Informed Decisions
Independent Alternative Allergy Specialist Tripenhad, Tripenhad Road, Ferryside, SA17 5RS, Wales/UK 0345 094 3298 | [email protected] | www.allergylink.co.uk Combination Allergy & Intolerance Test Food Intolerance & Substance Sensitivity - Standard 150 - Ref No: AL#438 Name: SAMPLE Date: 15 January 2020 SSAAMMPPLLEE RREEPPOORRTT -- SSTTAANNDDAARRDD 115500 ©©CCooppyyrriigghhtt –– 22000044--22002200 AAlllleerrggyy LLiinnkk Updated: 15.01.2020 www.allergylink.co.uk ©2004-2020 Allergy Link SAMPLE REPORT - STANDARD 150 We hope that the Test Result & Report will give you satisfactory information and that it enables you, to make informed decisions. Content & Reference: Part 1: Test -Table 3 Low Stomach Acid / Enzyme deficiency 18 Part 2: About your Report 4-5 Other possible cause of digestive problems 19-20 About Allergies and Intolerances 5-7 Non-Food Items & Substances Part 3: Allergen’s and Reactions Explained 8 Pet Allergies, House dust mite & Pollen 20-21 Dairy / Lactose 8 Environmental toxins 21 Eggs & Chicken 9 Pesticides and Herbicides 21 Fish, Shellfish, Glucosamine 9 Fluoride (now classified as a neurotoxin) 22 Coffee, Caffeine & Cocoa / Corn 10 Formaldehyde, Chlorine 22 Gluten / Wheat 10 Toiletries / Preservatives MI / MCI 23 Yeast & Moulds 11 Perfume / Fragrance 23 Alcohol - beer, wine 11 Detergents & Fabric conditioners 23-24 Fruit , Citrus fruit 12 Aluminium, Nickel, Teflon, Latex 24 Fructose / FODMAPs | Cellery 12 Vegetables | Nightshades, Tomato 13 Part 4: Beneficial Supplementing of Vitamins & Minerals Soya , bean, products -
(Slide 1) Lesson 3: Seafood-Borne Illnesses and Risks from Eating
Introductory Slide (slide 1) Lesson 3: Seafood-borne Illnesses and Risks from Eating Seafood (slide 2) Lesson 3 Goals (slide 3) The goal of lesson 3 is to gain a better understanding of the potential health risks of eating seafood. Lesson 3 covers a broad range of topics. Health risks associated specifically with seafood consumption include bacterial illness associated with eating raw seafood, particularly raw molluscan shellfish, natural marine toxins, and mercury contamination. Risks associated with seafood as well as other foods include microorganisms, allergens, and environmental contaminants (e.g., PCBs). A section on carotenoid pigments (“color added”) explains the use of these essential nutrients in fish feed for particular species. Dyes are not used by the seafood industry and color is not added to fish—a common misperception among the public. The lesson concludes with a discussion on seafood safety inspection, country of origin labeling (COOL) requirements, and a summary. • Lesson 3 Objectives (slide 4) The objectives of lesson 3 are to increase your knowledge of the potential health risks of seafood consumption, to provide context about the potential risks, and to inform you about seafood safety inspection programs and country of origin labeling for seafood required by U.S. law. Before we begin, I would like you to take a few minutes to complete the pretest. Instructor: Pass out lesson 3 pretest. Foodborne Illnesses (slide 5) Although many people are complacent about foodborne illnesses (old risk, known to science, natural, usually not fatal, and perceived as controllable), the risk is serious. The Centers for Disease Control and Prevention (CDC) estimates 48 million people suffer from foodborne illnesses annually, resulting in about 128,000 hospitalizations and 3,000 deaths. -
Amnesic Shellfish Poisoning Pseudo-Nitzschia Seen Unde a Microscope
Amnesic Shellfish Poisoning Pseudo-nitzschia seen unde a microscope. Photo credit: Associated Press What is Amnesic Shellfish Poisoning? Amnesic Shellfish Poisoning (ASP) is caused by domoic acid, a toxin produced by marine phytoplankton known as Pseudo-nitzschia. When shellfish filter out large amounts of domoic acid and A satellite picture showing the amount of chloro- Pseudo-nitzschia, they can become contaminated phyll in the North Pacific in summer 2015. Darker with enough toxin to cause ASP. Humans then green areas correspond to higher concentrations get ASP by eating those contaminated shellfish of plankton. (including clams, mussels, oysters, and crabs). Symptoms of ASP develop within 48 hours and Deadly Myths include vomiting, nausea, and diarrhea. Symptoms • Shellfish are safe to eat during months containing the for more severe cases include headaches, dizziness, letter “r”. In November 2015, the entire California confusion, and permanent short-term memory loss. crab fishery was shut down due to high levels of In rare cases, ASP can lead to coma and death. There domoic acid. is no antidote for domoic acid, but patients with ASP should be taken to a hospital for supportive medical • If the water is clear, there is no danger of shellfish care until the toxin passes through their system. poisoning. Many harmful algal blooms are colorless, including most Pseudo-nitzschia blooms. Some shellfish can also retain their toxins for months after a bloom. • If wildlife has been eating the shellfish, it must be safe. Every animal has a different tolerance to ASP toxins. Do not assume shellfish is safe on the basis of animal observations. -
Welcoming Guests with Food Allergies
Welcoming Guests With Food Allergies A comprehensive program for training staff to safely prepare and serve food to guests who have food allergies The Food Allergy & Anaphylaxis Network 11781 Lee Jackson Hwy., Suite 160 Fairfax, VA 22033 (800) 929-4040 www.foodallergy.org Produced and distributed by the Food Allergy & Anaphylaxis Network (FAAN). FAAN is a nonprofit organization established to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. All donations are tax-deductible. © 2001. Updated 2010, the Food Allergy & Anaphylaxis Network. All Rights Reserved. ISBN 1-882541-21-9 FAAN grants permission to photocopy this document for limited internal use. This consent does not extend to other kinds of copying, such as copying for general distribution (excluding the materials in the Appendix, which may be customized, reproduced, and distributed for and by the establishment), for advertising or promotional purposes, for creating new collective works, or for resale. For information, contact FAAN, 11781 Lee Jackson Hwy., Suite 160, Fairfax, VA 22033, www.foodallergy.org. Disclaimer This guide was designed to provide a guideline for restaurant and food service employees. FAAN and its collaborators disclaim any responsibility for any adverse effects resulting from the information presented in this guide. FAAN does not warrant or guarantee that following the procedures outlined in this guide will eliminate or prevent allergic reactions. The food service facility should not rely on the information contained herein as its sole source of information to prevent allergic reactions. The food service facility should make sure that it complies with all local, state, and federal requirements relating to the safe handling of food and other consumable items, in addition to following safe food-handling procedures to prevent food contamination.