00000nam 2200000za 4500 9.841052 CaOODSP 20221107152008 cr ||||||||||| 171024s2017 onca #o f000 0 eng d 978-0-660-08960-7 CaOODSP eng n-cn--- H164-156/5-1-2017E-PDF Crustaceans and molluscs [electronic resource] : priority food allergens. [Ottawa : Health Canada], 2017. [4] p. : col. ill. Title from caption. Issued also in HTML format. Issued also in French under title: Crustacés et mollusques : allergènes alimentaires prioritaires. "Fish, crustaceans and molluscs are sometimes collectively referred to as seafood. Crustaceans and molluscs are sometimes collectively referred to as shellfish. Allergic reactions are adverse reactions that occur when the body’s immune system overreacts to a particular allergen. These reactions may be caused by food, insect stings, latex, medications and other substances. In Canada, the priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame seeds, milk, eggs, fish, crustaceans and molluscs, soy, wheat or triticale (a hybrid of wheat and rye grains), and mustard. Sulphites (a food additive), which do not cause true allergic reactions, are generally grouped with the priority allergens because sulphite-sensitive individuals may react to sulphites with allergy-like symptoms"--p. [1]. gccst Allergies gccst Seafood gccst Food safety Canada. Health Canada. Crustacés et mollusques (CaOODSP)9.841053 PDF 571 KB https://publications.gc.ca/collections/collection_2017/sc-hc/H164-156-5-1-2017-eng.pdf HTML N/A https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/seafood-fish-crustaceans-shellfish-priority-food-allergens.html 170194