Shrimp Paste
Shrimp paste is a major shellfish allergen and is high in sodium due to fermentation with salt. Some traditional pastes have been found to contain elevated histamine levels and trace contaminants.
What it is
A fermented condiment made from ground shrimp or krill mixed with salt; widely used in Southeast Asian cuisine.
Used as an umami flavoring base for curries, sauces, sambals, and stir-fries.
Why it's flagged
- major shellfish (crustacean) allergen
- high sodium content
- potential histamine in fermented products
What regulators actually say
"Crustacean shellfish is one of the eight major food allergens identified by FALCPA and must be declared on food labels."
"Most people consume too much salt - on average 9-12 grams per day, or around twice the recommended maximum level of intake."
Regulatory status
United States — FDA
Crustacean shellfish must be declared under FALCPA.
European Union — EFSA
Permitted; crustaceans are declarable allergen under EU 1169/2011.
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