Seafood allergy in cooks: a case series and review of the literature
Corresponding Author
Heinrich Dickel
Department of Dermatology, Venereology, and Allergology, St. Josef-Hospital, University Hospital of the Ruhr-University Bochum, Germany
Correspondence to
Priv.-Doz. Dr. med. Heinrich Dickel
Klinik für Dermatologie, Venerologie und Allergologie
Abteilung für Allergologie, Berufs- und Umweltdermatologie
St. Josef-Hospital
Universitätsklinikum der Ruhr-Universität Bochum
Gudrunstraße 56
44791 Bochum
Germany
E-mail: [email protected]
Search for more papers by this authorThomas Bruckner
Institute of Medical Biometry and Informatics (IMBI), University Hospital Heidelberg, Germany
Search for more papers by this authorPeter Altmeyer
Department of Dermatology, Venereology, and Allergology, St. Josef-Hospital, University Hospital of the Ruhr-University Bochum, Germany
Search for more papers by this authorBeate Künzlberger
Private Dermatology Practice Peter Wenzel, MD, Hattingen, Germany
Search for more papers by this authorCorresponding Author
Heinrich Dickel
Department of Dermatology, Venereology, and Allergology, St. Josef-Hospital, University Hospital of the Ruhr-University Bochum, Germany
Correspondence to
Priv.-Doz. Dr. med. Heinrich Dickel
Klinik für Dermatologie, Venerologie und Allergologie
Abteilung für Allergologie, Berufs- und Umweltdermatologie
St. Josef-Hospital
Universitätsklinikum der Ruhr-Universität Bochum
Gudrunstraße 56
44791 Bochum
Germany
E-mail: [email protected]
Search for more papers by this authorThomas Bruckner
Institute of Medical Biometry and Informatics (IMBI), University Hospital Heidelberg, Germany
Search for more papers by this authorPeter Altmeyer
Department of Dermatology, Venereology, and Allergology, St. Josef-Hospital, University Hospital of the Ruhr-University Bochum, Germany
Search for more papers by this authorBeate Künzlberger
Private Dermatology Practice Peter Wenzel, MD, Hattingen, Germany
Search for more papers by this authorSummary
Background
Seafood is a very potent allergen. Epidemiological studies of seafood allergy in the highly exposed cooking profession are lacking. The objective of this first case series was to demonstrate the high relevance and consequences of seafood allergy in cooks.
Patients und Methods
Retrospective analysis of all the case files sent in which the presence of an occupational disease according to no. 5101 of the appendix of the German ordinance on industrial disease was to be clarified.
Results
Thirty cooks (men 70 %) with an occupational seafood allergy were assessed between January 2008 and April 2014. Seafood allergy was observed in young workers (median age 24.7 yrs.) with an early manifestation of the disease (after median employment time of 1.7 years). In all except one (96.7 %) onset was localized on the hands. Most commonly documented were immediate sensitizations to cod, salmon, trout, and herring. Emergency treatment due to an anaphylactic shock at the workplace became necessary in 5 cases (16.7 %). In 27 cases (90 %) discontinuation of occupation was needed and occurred after a median job period of 6.3 years.
Conclusions
Seafood allergy in cooks is mostly characterized by a quick progressive course of disease, generally at the start of the cooking career. The prognosis for continuance in occupation is poor and an occupational disease must be considered at an early stage. An emergency kit with an epinephrine auto-injector should be provided for life by the responsible accident insurer.
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