Occupational Asthma Caused by Exposure to Cooking Lobster in the Work Environment: A Case Report

Ann Allergy. 1992 Apr;68(4):360-1.

Abstract

A 25-year-old male chef developed symptoms of cough, wheezing, and dyspnea following repeated exposure to cooking lobster in his work environment. Skin prick tests to lobster, mixed shellfish, haddock, cod, oysters, and clams were strongly positive. Skin prick tests to other routine antigens were negative except for Alternaria fungal spores. Bronchial inhalation of aqueous lobster extract resulted in an isolated early asthmatic response.

Publication types

  • Case Reports

MeSH terms

  • Administration, Inhalation
  • Adult
  • Allergens / administration & dosage
  • Animals
  • Cooking*
  • Food Hypersensitivity / diagnosis
  • Food Hypersensitivity / etiology*
  • Forced Expiratory Volume
  • Humans
  • Male
  • Nephropidae* / immunology*
  • Occupational Exposure / adverse effects*
  • Respiratory Hypersensitivity / etiology*
  • Skin Tests

Substances

  • Allergens