Repeated hand urticaria due to contact with fishfood

Rj, Harvima; Tuomisto, Leena; Husman, Tuula

doi:10.5271/sjweh.418

Cited by 7 publications

(3 citation statements)

References 5 publications

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“…These reactions can result from exposure to the seafood itself or to various non-seafood components present in the product. Such non-seafood components include various contaminants—such as parasites ( Anisakis simplex ),29 protochordates ( Hoya ),30 and algae (dinoflagellates— Hematodinium ),5 22bacteria (Vibrio),5 viruses (hepatitis A),5marine or bacterial toxins (saxitoxins, scombroid toxin, histamine),5 31 gases produced by anaerobic decomposition of fish (hydrogen sulphide),32 chemical additives (sodium metabisulphite), spices (mustard, paprika, flour additives, garlic),33 and hidden ingredients (casein)—in canned or processed fish products 3. The three most important seafood groupings containing the marine species most often consumed or handled by humans are Arthropoda, Mollusca, and Pisces (sub-phylum Chordata).…”

Section: Constituents Of Seafoodmentioning

confidence: 99%

Occupational seafood allergy: a review

et al. 2001

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Background-Recent years have seen increased levels of production and consumption of seafood, leading to more frequent reporting of allergic reactions in occupational and domestic settings. This review focuses on occupational allergy in the fishing and seafood processing industry. Review-Workers involved in either manual or automated processing of crabs, prawns, mussels, fish, and fishmeal production are commonly exposed to various constituents of seafood. Aerosolisation of seafood and cooking fluid during processing are potential occupational situations that could result in sensitisation through inhalation. There is great variability of aerosol exposure within and among various jobs with reported allergen concentrations ranging from 0.001 to 5.061(µg/m 3 ). Occupational dermal exposure occurs as a result of unprotected handling of seafood and its byproducts. Occupational allergies have been reported in workers exposed to arthropods (crustaceans), molluscs, pisces (bony fish) and other agents derived from seafood. The prevalence of occupational asthma ranges from 7% to 36%, and for occupational protein contact dermatitis, from 3% to 11%. These health outcomes are mainly due to high molecular weight proteins in seafood causing an IgE mediated response. Cross reactivity between various species within a major seafood grouping also occurs. Limited evidence from dose-response relations indicate that development of symptoms is related to duration or intensity of exposure. The evidence for atopy as a risk factor for occupational sensitisation and asthma is supportive, whereas evidence for cigarette smoking is limited. Disruption of the intact skin barrier seems to be an important added risk factor for occupational protein contact dermatitis. Conclusion-The range of allergic disease associated with occupational exposure to crab is well characterised, whereas for other seafood agents the evidence is somewhat limited. There is a need for further epidemiological studies to better characterise this risk. More detailed characterisation of specific protein antigens in aerosols and associated establishment of dose-response relations for acute and chronic exposure to seafood; the respective roles of skin contact and inhalational exposure in allergic sensitisation and cross reactivity; and the contribution of host associated factors in the development of occupational seafood allergies are important areas for future research. (Occup Environ Med 2001;58:553-562)

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Section: Constituents Of Seafoodmentioning

confidence: 99%

Occupational seafood allergy: a review

et al. 2001

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“…Airborne fish allergenic‐components have been detected in the environment (100), explaining the capacity of fish to induce reproducible asthmatic responses in exposed workers (101–104). Fish skin contact has been reported as a cause of occupational protein contact dermatitis in food handlers (105, 106), as well as immunological contact urticaria (107–109).…”

Section: Fish Crustaceans and Molluscsmentioning

confidence: 99%

Food allergy in adulthood

Crespo

Rodríguez

2003

Allergy

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In the last decades, the results of studies involving controlled food challenges have provided a reliable scientific basis on the role of foods as a cause of hypersensitivity reactions. Most of these investigations have been focused on paediatric populations, highlighting the role of food allergy in the pathogenesis of atopic dermatitis, identifying foods that most commonly cause allergic reactions, and calling attention to the limited value of skin tests and in vitro assays in the diagnosis of clinical allergy (1). However, less evidence for specific features of adverse reactions to foods in adults has been available. Loveless (2) and Graham et al. (3) verified the association between the ingestion of food and development of symptoms in adults in the 1950s. Further, the remarkable studies conducted by Bernstein et al. (4) and Atkins et al. (5,6) in the early and mid 1980s, definitely confirmed the role of foods as a cause of IgE-mediated allergic reactions in adults and evaluated the relationship between diagnostic procedures and reactivity to food on oral challenge. In 1987, Amlot et al. (7) coined the term, oral allergy syndrome (OAS) to describe the symptoms experienced by a subgroup of patients with positive skin tests to food, typically oral symptoms such as oral irritation and throat tightness, followed in a proportion of patients with systemic symptoms. The OAS was a Ônew termÕ to describe an old featured clinical condition, the association between local oropharyngeal signs and symptoms with the ingestion of foods such as hazelnuts, apples, pears, carrots, celery, and potatoes with allergy to pollen, particularly birch. At that time, Ortolani et al. (8) published a large case series of adult patients who had oral symptoms after ingestion of fresh fruits and vegetables under the title ÔThe oral allergy syndromeÕ. From then on, this term has rapidly gained acceptance, although its exact meaning has not been kept out of some controversy (9, 10). For some years, however, most studies of food allergy in adults were anecdotal reports of anaphylactic reactions after ingestion of a specific food or based mainly on the clinical history supported by positive allergy skin testing and in vitro studies. In the last few years, a number of studies have evaluated adverse reactions to plant-derived foods in adults using DBPCFC models (11-17). Further, by identifying well-characterized clinically allergic patients, these studies have been the basis for detailed immunochemical analysis of allergenic components.The objective of the present review is to provide an overview of the complex nature of the relationship of foods and IgE-mediated allergic reactions in adults, focusing on distinctive features. Following the recommendations of the EAACI Nomenclature Task Force (18), the term food hypersensitivity (FH) will be used to designate an adverse reaction to food, food allergy (FA), when immunological mechanisms have been demonstrated, and IgE-mediated food allergy, if the role of IgE is highlighted. PrevalenceRecent popul...

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“…In fact, there have been a number of case reports of occupational urticaria due to contact with fish and shellfish among workers in the fisheries industry packaging or preparing fish products [ 12 , 13 , 14 ]. Moreover, Harvima R.J. et al identified the histamine present as a contaminant in fish and crabs as the causal agent of contact urticaria in a female worker who handled and fed fish and crabs at work [ 15 ]. However, in our study, the cause of onset of transient itchy wheals most frequently referred by the fishermen was skin contact with algae, aquatic plants and seabed sludge, whereas handling the catch seemed to play a secondary causal role.…”

Section: Discussionmentioning

confidence: 99%

Applicability of the Nordic Occupational Skin Questionnaire for Screening Contact Dermatological Disorders in Sea Fishers

Lovreglio

Rotondi

Chiarappa

et al. 2018

IJERPH

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This survey aimed to evaluate the applicability of the Nordic Occupational Skin Questionnaire (NOSQ) as a preliminary screening tool to investigate the presence of contact dermatological disorders in sea fishermen. The Italian version of the NOSQ was administered to 143 male fishermen working at an Apulia (Southern Italy) Fisheries, and 136 male workers who had never worked as sea fishers (controls). A significantly higher rate of frequency of transient itchy wheals on the hands, wrists, and forearms was recorded in the fishermen as compared to the controls (49.6% vs. 8.1%; p < 0.001), while there was no significant difference in the frequency of eczema (8.4% vs. 6.6%). In 46.1% of the fishermen, the onset of transient itchy wheals was associated with contact with specific agents and the most common causes were algae and aquatic plants (49.3%) and seabed sludge (25.3%). In conclusion, the administration of the NOSQ can be useful in preliminary screening for dermatitis in fishermen, although it could show a possible overestimation of the prevalence of transient itchy wheals.

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Repeated hand urticaria due to contact with fishfood

Cited by 7 publications

References 5 publications

Occupational seafood allergy: a review

Occupational seafood allergy: a review

Food allergy in adulthood

Applicability of the Nordic Occupational Skin Questionnaire for Screening Contact Dermatological Disorders in Sea Fishers

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