Information on crustacean allergy: types of crustaceans, symptoms, hidden sources like fish stock, and using Bokha for avoidance.
Crustaceans are a type of shellfish with a hard external shell and jointed legs, including shrimp, prawns, crab, lobster, crayfish, and krill.
Found as main dishes, in seafood salads, soups (bisques), sauces, flavorings (fish stock, shrimp paste), and sometimes hidden in processed foods or due to cross-contamination.
Reactions are often severe and can include hives, swelling, digestive upset, breathing problems, and anaphylaxis. Allergy often persists lifelong.
Bokha scans labels for specific crustacean names (shrimp, crab, lobster, etc.) and general shellfish warnings, essential for safety.
Note: This list provides common examples but is not exhaustive. Always meticulously check product labels.
Identifying Crustaceans in food products can be challenging and time-consuming. Bokha makes this process simple and reliable.
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