Occupational anaphylaxis to food

In addition to the most popular food allergens, such as milk protein, fish, crustaceans and eggs, authors presented less popular, but becoming more important, such as crickets. According to the World Allergy Organization definition, anaphylaxis is the most severe hypersensitivity reaction (grade 3-5...

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Bibliographic Details
Published in:Medycyna pracy 2024-12, Vol.75 (6), p.521-530
Main Authors: Olszewska, Paula, Rymarczyk, Barbara, Gawlik, Radosław
Format: Article
Language:English
Subjects:
Airway management
Allergens
Anaphylaxis
anaphylaxis to food
Asthma
Case reports
Crustaceans
Dermatitis
Employees
Epidemiology
Fish
Fishing industry
Food allergies
hypersensitivity reaction
immediate allergy
Literature reviews
Molecular weight
occupational anaphylaxis
occupational disease
Seafood
Skin
Urticaria
work-related agents
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Summary:In addition to the most popular food allergens, such as milk protein, fish, crustaceans and eggs, authors presented less popular, but becoming more important, such as crickets. According to the World Allergy Organization definition, anaphylaxis is the most severe hypersensitivity reaction (grade 3-5) that usually has an acute onset, persists >20 min and can lead to death [3,4]. [19] described the case of a lorry driver who transported seafood, but repeatedly ignored using personal protective equipment (protective clothing and gloves) because of time pressure. [...]of the gradual worsening of his skin symptoms (contact urticaria), his employer decided to transfer him to another job.
ISSN:0465-5893
2353-1339
DOI:10.13075/mp.5893.01532