🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 173 (from laksa190)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa173.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.jcu.edu.au/news/releases/2022/may/new-culprit-found-to-cause-shellfish-allergy\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.jcu.edu.au/news/releases/2022/may/new-culprit-found-to-cause-shellfish-allergy\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy","crawl_time":1776202281,"first_indexed_time":1653460314,"http_code":200,"src_unparsed":"au,edu,jcu!www,\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy s443","src_root_hash":"9918860538525913973","history_drop_reason":null,"meta_title":"New culprit found to cause shellfish allergy - JCU Australia","meta_descriptions":[""],"attrs_boilerpipe_text":"Researchers have discovered a new primary cause of shellfish allergy which could lead to better targeted testing and diagnosis of the potentially life-threatening reaction.\nImage: Gianluca Milanesi\nPrawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction.\nNow scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy.\nAssociate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies.\n“These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said.\n“Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro.\nThe scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock.\nAvoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms.\nProfessor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities.\n“People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said.\nAs part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches.\nMore Information\nPublished:\n25, May 2022","attrs_markdown":"[Skip to main navigation](https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy#main-navigation) [Skip to main content](https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy#main)\n\n[Staff](https:\/\/www.jcu.edu.au\/staff)[JCU App](https:\/\/my.jcu.edu.au\/)[Library](https:\/\/www.jcu.edu.au\/library)[LearnJCU](https:\/\/learn.jcu.edu.au\/auth-saml\/saml\/login?apId=_449_1)[Contact](https:\/\/www.jcu.edu.au\/about-jcu\/contact-us)[Give](https:\/\/www.jcu.edu.au\/give)\n\n[James Cook University Home](https:\/\/www.jcu.edu.au\/)\n\n[Future Students](https:\/\/www.jcu.edu.au\/future-students)\n\nStudy options\n\n- [Find a 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[New culprit found to cause shellfish allergy](https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy)\n\n## Researchers have discovered a new primary cause of shellfish allergy which could lead to better targeted testing and diagnosis of the potentially life-threatening reaction.\n![Scallops](https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy\/gianluca-milanesi-qbI9xyPFIkg-unsplash.jpg\/feature-image.jpg)\n\nImage: Gianluca Milanesi\n\nPrawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction.\n\nNow scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy.\n\nAssociate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies.\n\n“These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said.\n\n“Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro.\n\nThe scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock.\n\nAvoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms.\n\nProfessor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities.\n\n“People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said.\n\nAs part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches.\n\n**More Information**\n\n**Media Enquiries:**\n\nProfessor Andreas Lopata   \nE: [andreas.lopata@jcu.edu.a](mailto:andreas.lopata@jcu.edu.au)\n\nAssociate Professor Severine Navarro  \n E: [media@qimrberghofer.edu.au](mailto:media@qimrberghofer.edu.au)\n\n**Published:**\n\n25, May 2022\n\n[Back](https:\/\/www.jcu.edu.au\/news)\n\n[![JCU logo](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/jcu-logo-footer.svg)](https:\/\/www.jcu.edu.au\/ \"Go to JCU home page\")\n\n[JCU Facebook icon](https:\/\/www.facebook.com\/jamescookuniversity\/ \"Go to JCU Facebook\")\n\n[JCU Instagram icon](https:\/\/www.instagram.com\/jamescookuniversity \"Go to JCU Instagram\")\n\n[JCU Twitter icon](https:\/\/twitter.com\/jcu \"Go to JCU Twitter\")\n\n[JCU LinkedIn icon](https:\/\/www.linkedin.com\/school\/james-cook-university\/ \"Go to JCU LinkedIn\")\n\n[JCU Youtube icon](https:\/\/www.youtube.com\/jamescookuniversity \"Go to JCU Youtube\")\n\n[JCU TikTok](https:\/\/www.tiktok.com\/@jamescookuni \"Go to JCU TikTok\")\n\n[Feedback](https:\/\/secure.jcu.edu.au\/app\/feedback\/ \"JCU feedback\")\n\n[About](https:\/\/www.jcu.edu.au\/about-jcu)\n\n- [Reputation and Experience](https:\/\/www.jcu.edu.au\/reputation-and-experience)\n- [Campus Locations, Maps and Transport](https:\/\/www.jcu.edu.au\/about-jcu\/campuses)\n- [Careers at JCU](https:\/\/www.jcu.edu.au\/careers-at-jcu)\n- [JCU Events](https:\/\/www.jcu.edu.au\/events)\n- [Featured News](https:\/\/www.jcu.edu.au\/news)\n- [Pay review](https:\/\/www.jcu.edu.au\/pay-review)\n\nInformation for\n\n- [Current Students](https:\/\/www.jcu.edu.au\/students)\n- [Future Students](https:\/\/www.jcu.edu.au\/future-students)\n- [Alumni](https:\/\/www.jcu.edu.au\/alumni)\n- [Indigenous Students](https:\/\/www.jcu.edu.au\/ierc)\n- [International Students](https:\/\/www.jcu.edu.au\/international-students)\n- [Research Students](https:\/\/www.jcu.edu.au\/graduate-research-school)\n- [Staff](https:\/\/www.jcu.edu.au\/staff)\n- [Media](https:\/\/www.jcu.edu.au\/news)\n\nColleges\n\n- [Arts, Society and Education](https:\/\/www.jcu.edu.au\/college-of-arts-society-and-education)\n- [Business, Law and Governance](https:\/\/www.jcu.edu.au\/college-of-business-law-and-governance)\n- [Healthcare Sciences](https:\/\/www.jcu.edu.au\/college-of-healthcare-sciences)\n- [Medicine and Dentistry](https:\/\/www.jcu.edu.au\/college-of-medicine-and-dentistry)\n- [Science and Engineering](https:\/\/www.jcu.edu.au\/college-of-science-and-engineering)\n\nDivisions\n\n- [Chancellery](https:\/\/www.jcu.edu.au\/chancellery)\n- [Research](https:\/\/www.jcu.edu.au\/research-division)\n- [Academy](https:\/\/www.jcu.edu.au\/academy)\n- [Services and Resources](https:\/\/www.jcu.edu.au\/services-and-resources-division)\n- [Education](https:\/\/www.jcu.edu.au\/education-division)\n- [Indigenous Education and Research Centre](https:\/\/www.jcu.edu.au\/ierc)\n\n[Contact](https:\/\/www.jcu.edu.au\/about-jcu\/contact-us)\n\n- Freecall  \n  [1800 246 446](tel:1800246446)\n- Email  \n  [enquiries@jcu.edu.au](mailto:enquiries@jcu.edu.au)\n\n- JCU Townsville  \n  [\\+61 7 4781 4111](tel:+61747814111)\n- JCU Cairns  \n  [\\+61 7 4232 1111](tel:+61742341111)\n- JCU Brisbane  \n  [\\+61 7 3001 7800](tel:+61730017800)\n\n- [![Athena SWAN Bronze Award logo](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/jcu-bronze-award2-1.png)](https:\/\/www.jcu.edu.au\/gender-equity-at-jcu\/gender-equity \"Athena SWAN Bronze Award\")\n- [![Innovative Research Universities logo](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/iru.png)](http:\/\/www.iru.edu.au\/ \"Innovative Research Universities\")\n- [![Universities Australia logo](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/ua.png)](https:\/\/www.universitiesaustralia.edu.au\/ \"Universities Australia\")\n- [![State of the Tropics logo](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/st.png)](https:\/\/www.jcu.edu.au\/state-of-the-tropics \"State of the tropics\")\n\n- [![Aboriginal Flag](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/af.png)](https:\/\/www.jcu.edu.au\/ierc \"Go to Indigenous Education and Research Centre\")\n- [![Torres Strait flag](https:\/\/www.jcu.edu.au\/_design\/css\/nesters\/jcu-redesign-2020.css\/ti.png)](https:\/\/www.jcu.edu.au\/ierc \"Go to Indigenous Education and Research Centre\")\n- We acknowledge Aboriginal People and Torres Strait Islander People as the first inhabitants of the nation, and acknowledge Traditional Custodians of the Australian lands where our staff and students live, learn and work. 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reaction.\n![Scallops](https:\/\/www.jcu.edu.au\/news\/releases\/2022\/may\/new-culprit-found-to-cause-shellfish-allergy\/gianluca-milanesi-qbI9xyPFIkg-unsplash.jpg\/feature-image.jpg)\n\nImage: Gianluca Milanesi\n\nPrawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction.\n\nNow scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy.\n\nAssociate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies.\n\n“These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said.\n\n“Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro.\n\nThe scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock.\n\nAvoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms.\n\nProfessor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities.\n\n“People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said.\n\nAs part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches.\n\n**More Information**\n\n**Published:**\n\n25, May 2022","meta_canonical":null}

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Boilerpipe Text	Researchers have discovered a new primary cause of shellfish allergy which could lead to better targeted testing and diagnosis of the potentially life-threatening reaction. Image: Gianluca Milanesi Prawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction. Now scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy. Associate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies. “These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said. “Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro. The scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock. Avoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms. Professor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities. “People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said. As part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches. More Information Published: 25, May 2022
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[New culprit found to cause shellfish allergy](https://www.jcu.edu.au/news/releases/2022/may/new-culprit-found-to-cause-shellfish-allergy) ## Researchers have discovered a new primary cause of shellfish allergy which could lead to better targeted testing and diagnosis of the potentially life-threatening reaction. ![Scallops](https://www.jcu.edu.au/news/releases/2022/may/new-culprit-found-to-cause-shellfish-allergy/gianluca-milanesi-qbI9xyPFIkg-unsplash.jpg/feature-image.jpg) Image: Gianluca Milanesi Prawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction. Now scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy. Associate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies. “These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said. “Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro. The scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock. Avoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms. Professor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities. “People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said. As part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches. 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Readable Markdown	## Researchers have discovered a new primary cause of shellfish allergy which could lead to better targeted testing and diagnosis of the potentially life-threatening reaction. ![Scallops](https://www.jcu.edu.au/news/releases/2022/may/new-culprit-found-to-cause-shellfish-allergy/gianluca-milanesi-qbI9xyPFIkg-unsplash.jpg/feature-image.jpg) Image: Gianluca Milanesi Prawns and other crustaceans like crayfish, crab, and lobster, and even some insects like dust mites, spiders and scorpions, are all capable of triggering an allergic reaction. Now scientists from James Cook University and QIMR Berghofer Medical Research Institute have shown for the first time that a protein found in molluscs, including abalone, clams, scallops, oysters, and even octopus and snails, can also independently cause food allergy. Associate Professor Severine Navarro from QIMR Berghofer and an adjunct at JCU said this discovery is important to better inform people about food allergies. “These findings could improve the diagnosis of shellfish allergy and prevent people with potentially life-threatening food allergies from slipping through the cracks,” Associate Professor Navarro said. “Shellfish allergy is usually diagnosed by a skin test, which can be inaccurate. We have shown that molluscs too can be a primary cause of the allergy. Patients may show up as negative to shellfish allergy in testing, when they are actually allergic, just to a different species. Our findings mean we need to revise how we’re diagnosing food allergy to include molluscs,” said Associate Professor Navarro. The scientists said shellfish allergy most commonly affects teenagers and adults. Reactions can be mild in the form of hives, to potentially life-threatening such as breathing difficulties and anaphylactic shock. Avoiding certain foods is the main way to prevent a reaction, but finding out which foods are causing the problem often involves a long process of slowly introducing a food and then monitoring symptoms. Professor Andreas Lopata from JCU said the research can help patients determine which foods may cause allergic sensitivities. “People who have a shellfish allergy and avoid prawns and crabs should be aware that other species like molluscs could actually be what’s making them allergic and should be avoided too. Both species have a very similar protein called tropomyosin so cross allergy is something to be mindful of,” Professor Lopata said. As part of Food Allergy Week, the scientists are raising awareness that symptoms can evolve over time to become more severe and to involve other food groups. They are now working on further research to demonstrate the links between sensitivity to crustaceans and molluscs and house dust mites in causing shellfish allergy and develop therapeutic approaches. More Information Published: 25, May 2022
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