When an individual finds that they have acquired an allergic reaction to shellfish, there are times when their family health care provider will be able to determine the specific type of shellfish that they are allergic to. In the event that this type of determination is possible, then the allergy sufferer will only have to take the necessary measures that include avoiding that specific type of shellfish. When this is a type of allergy that cannot be determined, then the person with allergic reactions must then be very careful to avoid all types of food that are made using shellfish, including foods that contain shellfish powders or seasonings. This achievement is not always an easy one because a meal you order in a restaurant can easily be contaminated if a kitchen utensil is used on your food that has come in contact with shellfish of any kind. For this specific reason, it is much safer to completely avoid restaurants that prepare seafood. Mussels, crab, shrimp, abalone, lobster, cockle, scallops, clams, crayfish and crawfish, and oysters are some shellfish examples.