A plate of fresh oysters garnished with lime wedges

R-Biopharm AustraliaProductsFood & Feed AnalysisFood AllergensShellfish

Shellfish

Shellsh, including crustaceans such as prawns, crabs, and lobsters, mussels, oysters, and squid, are among the most common causes of severe food allergies worldwide. Even trace amounts can provoke life-threatening reactions in sensitive individuals. For this reason, shellfish allergens must be clearly declared on food labels in accordance with major global regulations.

The primary allergen in both crustaceans and molluscs is tropomyosin, a heat-stable muscle protein that can trigger strong immune responses and persists even after cooking. Because shellfish consumption and exposure risks vary by region, maintaining strict allergen control in processing environments is essential to protect consumers and comply with labelling standards.

R-Biopharm Australia provides sensitive, reliable testing solutions to detect shellfish allergens across a range of food products. Using advanced analytical techniques such as ELISA and real-time PCR, our assays accurately identify and quantify traces of shellfish proteins, even in processed or heat-treated foods.

By integrating R-Biopharm’s allergen detection systems, manufacturers can prevent cross-contamination, verify cleaning efficiency, and ensure accurate labelling. This proactive testing approach safeguards consumer health, supports global regulatory compliance, and strengthens trust in allergen management and food safety practices.