Content updated September 2024
Molluscs are invertebrates (do not have a backbone) that live in water and include sea snails (whelk), oysters, clams, scallop, octopus, squid, abalone, mussel, pipis and cockles.
A seafood allergy affects about 1% of the population. It is usually life long and is more common in teenagers and adults than children. Over time, about 20% of people will outgrow their seafood allergy.
People who are allergic to mollusc can usually tolerate finned fish but care must be taken because of the risk of cross contamination in storage, preparation and cooking of the seafood.
When mollusc are being cooked, mollusc proteins can be released into the air with the cooking fumes (smoke/steam). Some people with mollusc allergy may show signs of anaphylaxis if they are in the same room where mollusc is being cooked. Speak to your allergy doctor about cooking mollusc at home.
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What foods and products contain molluscs?
Avoidance of molluscs is important if you have a mollusc allergy. Molluscs can be found in many foods and as an ingredient in many products. Download our food allergen card to your phone or print and place on your refrigerator at home. This allergen card contains examples of the foods and products that may have molluscs.
REMEMBER: You cannot tell what ingredients foods contain by looking at them, smelling them or tasting them. ALWAYS read labels when eating packaged food and when eating out, ALWAYS tell people preparing and serving food you have a food allergy. ASK about food content after you have told them about your food allergy.
To make eating out a little easier, A&AA has developed a chef card. You can write or print your allergens on the card. When telling the wait staff at a cafe or restaurant about your allergies, hand over your chef card and ask for it to come back with your specially prepared meal.
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