Case Report. Monascus purpureus—a new fungus of allergologic relevance

Abstract

Anaphylactic reactions to food containing allergens in the consumption or preparation of food are well known. However, allergy in the preparation of sausages has rarely been described. In the present study a 26-year-old-butcher was investigated who had a severe anaphylactic reaction developing sneezing, rhinitis, conjunctivitis, generalised pruritus, followed by widespread urticaria, Quincke's oedema and dyspnoe after starting to prepare sausages containing red yield rice. Red yield rice is produced by the fungus Monascus purpureus. It was the first time that Monascus purpureus could be shown as allergic agent by means of prick-to-prick test, Cellular Antigen Stimulation Test (CAST) and different immunoblots.

NMR evaluation of total statin content and HMG-CoA reductase inhibition in red yeast rice (Monascus spp.) food supplements

“…Red yeast rice is expected to have the adverse effects of its constituent lovastatin, including an increased risk of myopathy [14-18], acute rhabdomyolysis [19], symptomatic hepatitis [20] and anaphylactic reactions [21]. Drug interactions may influence liver enzyme expression leading to a lower clearance and elevated plasma concentration of lovastatin ( e.g ., by inhibition of cytochrome P450 enzyme CYP3A4) [19,22].…”

Occupational Immunoglobulin E-Mediated Asthma due to <i>Penicillium camemberti</i> in a Dry-Sausage Packer

“…Another explanation might be the low sensitivity of commercial SPT extracts. We have found only one case report in the literature of a butcher in sausage production with IgE-mediated allergy to Monascus purpureus, a mould that is used to prepare red fermented rice [7]. Hypersensitivity pneumonitis due to P. camemberti in a salami factory has been described [8].…”