| 000 | 02120nam 2200313za 4500 |
|---|---|
| 001 | 9.841052 |
| 003 | CaOODSP |
| 005 | 20221107152008 |
| 007 | cr ||||||||||| |
| 008 | 171024s2017 onca #o f000 0 eng d |
| 020 | |a978-0-660-08960-7 |
| 040 | |aCaOODSP|beng |
| 043 | |an-cn--- |
| 086 | 1 |aH164-156/5-1-2017E-PDF |
| 245 | 00|aCrustaceans and molluscs |h[electronic resource] : |bpriority food allergens. |
| 260 | |a[Ottawa : |bHealth Canada], |c2017. |
| 300 | |a[4] p. : |bcol. ill. |
| 500 | |aTitle from caption. |
| 500 | |aIssued also in HTML format. |
| 500 | |aIssued also in French under title: Crustacés et mollusques : allergènes alimentaires prioritaires. |
| 520 | |a"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]. |
| 692 | 07|2gccst|aAllergies |
| 692 | 07|2gccst|aSeafood |
| 692 | 07|2gccst|aFood safety |
| 710 | 1 |aCanada. |bHealth Canada. |
| 775 | 08|tCrustacés et mollusques |w(CaOODSP)9.841053 |
| 856 | 40|qPDF|s571 KB|uhttps://publications.gc.ca/collections/collection_2017/sc-hc/H164-156-5-1-2017-eng.pdf |
| 856 | 4 |qHTML|sN/A|uhttps://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/seafood-fish-crustaceans-shellfish-priority-food-allergens.html |