• Seafood is among the eight most allergenic foods in the United States
• Seafood sensitivity can be difficult to assess through traditional testing due to the high rate of cross-reactivity and low specificity of skin testing
• The major proteins involved in shellfish sensitivity are tropomyosin, arginine kinase, and sarcoplasmic reticulum Ca-binding protein.
• The major protein involved in fish sensitivity is parvalbumin.
• Some individuals are sensitive to the parasite Anasakis simplex, commonly found in seafood, but not to the actual fish or shellfish it infects

The Vibrant Seafood Zoomer provides:

• Differentiation of species-specific parvalbumin epitopes instead of the whole proteins, identifying which fish species is most reactive
• Detection of sensitivity to antigens of fish and shellfish, as well as Anisakis, which is an infectious parasite usually found in fish
• A combined detection of both IgA and IgG, which reduces the possibility of missing reactivity
• A peptide-based microarray technique which eliminates the requirement of testing different forms of seafood (raw vs. cooked)
• A scale of reactivity which may help make decisions between rotation or elimination diets