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Anisakis
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
As an accidental, nonpermissive host for Anisakis, humans may acquire infection through consumption of raw or undercooked fish or shellfish containing infective third-stage larvae. While the ingested larvae are able to penetrate the gastrointestinal tract, form eosinophilic granulomas, and cause potentially life-threatening allergic reactions (including anaphylactic shock), they do not usually survive for more than a few days, nor reach sexual maturity for egg production in humans.
Anisakis
Published in Dongyou Liu, Laboratory Models for Foodborne Infections, 2017
Mauricio Afonso Vericimo, Gerlinde Teixeira, Israel Figueiredo, Janaina Ribeiro, Maria Augusta Moulin Fantezia, Sergio Carmona São Clemente
Although there are reported cases of allergic reactions due to the ingestion of cooked and frozen seafood, there is also evidence that only live larvae trigger the allergic reactions. Consequently, the debate on the risk of Anisakis-associated hypersensitivity by ingestion of properly cooked and frozen fish remains. To elucidate this fact, an experimental model was designed to study the antibody production kinetics after oral inoculation with live or dead Anisakis L3. The results show that animals produce specific IgM, IgG, and IgE to ES antigens after primary and secondary inoculation with live L3 but not after dead L3 (frozen, heated, cut, or homogenized). These results suggest that the ingestion of cooked or frozen seafood containing Anisakis L3 is safe even for allergic individuals.98
Molecular Diagnosis in Contact Urticaria Caused by Proteins
Published in Ana M. Giménez-Arnau, Howard I. Maibach, Contact Urticaria Syndrome, 2014
Anisakis is a fish parasite that can cause severe reactions when raw infected fish is eaten or by contact.[44] Allergens Ani s 1 (serine protease inhibitor) and Ani s 4 have demonstrated their utility for diagnosing sensitization to the larvae of the genus Anisakis, but seropositivity for Ani s 1 has a limited diagnostic value in clinically discriminating patients with a history consistent with gastroallergic anisakiasis.[45] Ani s 3 (tropomyosin) [46] is also a major allergen of Anisakis simplex, having extensive cross-reactivity with other tropomyosins from nematodes and invertebrates. Other minor allergens are Ani s 5 and Ani s 2 (paramyosin),[47] but are not commercially available.
Allergic myocardial infarction: Type I Kounis syndrome following blue crab consumption
Published in Acta Clinica Belgica, 2019
Volkan Dogan, Oğuzhan Çelik, Bülent Özlek, Eda Özlek, Cem Çil, Özcan Başaran, Murat Biteker
To the best of our knowledge, this is the first case of Kounis syndrome following the ingestion of blue crab. Kounis syndrome has three variants: type 1 – coronary spasm; type 2 – coronary thrombosis; type IIIa: stent thrombosis due to allergy; and type IIIb: stent restenosis due to allergy [5]. Two specific diseases that are associated with Kounis syndrome, Anisakiasis and Scombroid syndromes have been described in the literature [6–9]. Scombroid syndrome or histamine fish poisoning is a histamine toxicity condition resulting from the consumption of spoiled fish. Scombroid syndrome cases have been encountered usually in the Mediterranean territory due to the existence of several fish species [6,7]. Anisakiasis is another condition associated with ingesting raw or undercooked fish or seafood infested with Anisakis simplex that is a common nematode parasitizing in fish that secretes allergenic substances [8,9].
IgE-mediated gastroallergic anisakiasis with eosinophilic oesophagitis: a case report
Published in Acta Clinica Belgica, 2022
Philippe Decruyenaere, Beatrice Van de Maele, Eva Hulstaert, Hans Van Vlierberghe, Johan Decruyenaere, Hilde Lapeere
Anisakiasis is a marine food-borne zoonosis resulting from the ingestion of nematodes larvae of the Anisakis genus. Acute gastric anisakiasis is the most prevalent clinical presentation of infection with symptoms of abdominal pain, nausea, diarrhea and vomiting, caused by mucosal adherence or penetration of the nematode. In our case, the patient showed symptoms of acute retrosternal and epigastric pain, nausea and mild fever with radiographically thickening of the gastric and duodenal intestinal wall, probably caused by mucosal adherence of the living larvae. The usual presentation of acute infection is self-limiting as the larvae cannot reproduce in the human body and die within approximately 14 days [3]. Because of the nonspecific and self-limiting symptoms, anisakiasis is often mis- or underdiagnosed [1,3]. The only effective treatment is the endoscopic removal of the living larvae. In a case series of 226 patients, anisakis larvae could be demonstrated in 56.3% of the cases during endoscopy [4]. In this case, no living nematode was visualized on endoscopy. The nematode might have been removed by vomiting or could have proceeded to the lower gastro-intestinal tract. Another clinical entity is a food-induced IgE-mediated allergy, which is caused by an allergic reaction to antigens of the A. simplex [5]. Anisakis is considered the most important hidden food allergen causing urticaria and angioedema in adults, and is thought to be responsible for 8% of acute urticarial rashes and 10% of anaphylaxis previously diagnosed as idiopathic [6,7]. The clinical symptoms range from rhinoconjunctivitis, dermatitis and asthma to acute urticaria, angioedema and anaphylaxis [6]. Our patient showed symptoms of itching and diffuse urticarial papules.
Possible Allergenic Role of Tropomyosin in Patients with Adverse Reactions after Fish Intake
Published in Immunological Investigations, 2018
Juan González-Fernández, Marina Alguacil-Guillén, Carmen Cuéllar, Alvaro Daschner
A total of 13 patients were sensitized against Anisakis, whereas only 4 of them had a clear past history of gastro-allergic anisakiasis not related to the new complaints after fish intake and which could not be assigned to a new parasitic episode.