Latin name: Astacus astacus
Source material: Boiled meat and shell from crayfish
Several studies indicate cross-reactivity between crayfish and other crustaceans.
Crayfish are supplied fresh, frozen or cooked, whole or peeled.
In freshwater, all over the world.
Literature on the allergens of the Louisiana crayish (USA) indicates cross-reactivity with other crustaceans. (1-5).
The name crayfish or crawfish is mainly used for freshwater crustaceans similar in appearance to clawed lobsters but in most cases much smaller. There are many species all around the world and many are farmed in large scale and supplied frozen, fresh or cooked, whole or peeled. Although the name crayfish should be reserved for members of the genera Cambarus (North America, eastern part) and Astacus (Europe and North America, western part), it is frequently used for other crustaceans and may also refer to spiny lobster (langust, Rf304).
Literature on the allergens of the Louisiana crayfish (USA) indicates cross-reactivity with other crustaceans (1-5).
- Halmepuro, L; Salvaggio, JE; Lehrer, SB. Crawfish and lobster allergens: Identification and structural similarities with other crustacea. Int Archs Allergy Appl Immunol; 1987; 84: 165-172.
- Lehrer, SB; Hypersensitivity reactions in seafood workers. Allergy Proc; 1990; 11: 67-68
- Daul, CB; Slattery, M; Morgan, JE; Lehrer,SB. Identification of a common major crustacea allergen. J Allergy Clin Immunol;1992; 89: 194.
- Daul, C; Morgan, J; Waring, NP; McCants, Hughes, J; Lehrer, S. Immmunologic evaluation of shrimp-allergic individuals. J Allergy Clin Immunol; 1987; 80: 716-722.
- Lehrer, SB. The complex nature of food antigens: studies of cross-reacting crustacea allergens. Ann Allergy; 1986; 57: 267-272.