Naslov
Contact urticaria to squid

Autori
Gulin Jerković, Sandra ; Ljubojević Hadžavdić, Suzana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
Food Allergy in adolescence and Adults, Food Allergy Training Course, European Academy of Allergy and Clinical Immunology, Abstract Book / - Madrid, 2015, 33-33

Skup
Food Allergy in adolescence and Adults, Food Allergy Training Course, European Academy of Allergy and Clinical Immunology

Mjesto i datum
Madrid, Španjolska, 24.09.2015. - 26.09.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
occupational allergy; contact urticaria. fish or crustanceans; prick test;

Sažetak
Sensitization to fish or crustaceans requires intensive skin contact and/or airway , exposition and therefore especially workers in the seafood processing industry and workers handling seafood such as restaurant workers, may develop an occupational seafood-allergy (mainly contact urticaria, contact dermatitis and asthma). We present a 28 year old restaurant worker, who had 2 years recurrent symptoms of localized urticaria within 15 minutes from contact, whenever handling squids. She had no history of atopy. Although provides by her employee, she did not wear protecting gloves leading to increased direct contact with water and foods that she was handing. Laboratory findings were within the normal limits. Screening prick testing with inhalative allergens such as pollen, cat and dog dander, house dust mites and common food allergens including cow's milk, egg, fish and hazel nut revealed lgE-mediated sensitization. Patient refused opened skin test squid extract (while she was afraid to develop contact urticaria again). Since it was occupational allergy she was advised to avoid handling squid and use protective measures to avoid further sensitization.Occupational allergy from exposure to squid has been rarely described, mainly as contact dermatitis or urticaria.

Izvorni jezik
Engleski

Znanstvena područja
Kliničke medicinske znanosti

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