Abstract
Food allergy is a severe issue of food safety and public health. The allergens of food-origin mainly cause some symptoms such as dermatitis and gastrointestinal disorders, even leading to potentially life-threatening reaction called anaphylaxis. Fish and fish products are not only a valuable source of nutrients, but also a potential source of s-parvalbumins responsible for allergic reactions, leading to severe life-threatening health risks. Fish and fish products are among the first eight foods responsible for 95% of the foodborne allergic cases all over the world. All the food codexes has listed the fish and fish products as the common causes of allergic reactions, and included on the list of foods and ingredients that must be declared on food labels. The European Academy of Allergy and Clinical Immunology has determined the upper level of s-parvalbumine in fish and fish products as 0.1 mg/100 g fish meat. The objective of this study was to inform the reader about fish and fish products allergens that are considered as a food safety and health issue.
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