Using pressure and steam to create shrimp with fewer allergens

With the start of summer, many people will be firing up their grills and roasting everything from hot dogs to steaks. Shrimp won't be on the menu for millions of Americans with seafood allergies, though a method reported in the Journal of Agricultural and Food Chemistry could change that. The researchers say that reverse-pressure sterilization can produce a less-allergenic shrimp product, that when tested in mice sensitive to the crustaceans, did not cause severe reactions.