Foodborne anisakiasis and allergy

Baird, Fiona J., Gasser, Robin B., Jabbar, Abdul, and Lopata, Andreas L. (2014) Foodborne anisakiasis and allergy. Molecular and Cellular Probes, 28 (4). pp. 167-174.

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Abstract

Human anisakiasis, a disease caused by Anisakis spp. (Nematoda), is often associated with clinical signs that are similar to those associated with bacterial or viral gastroenteritis. With the globalisation of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The importance of this disease is not only in its initial manifestation, which can often become chronic if the immune response does not eliminate the worm, but, importantly, in its subsequent sensitisation of the human patient. This sensitisation to Anisakis-derived allergens can put the patient at risk of an allergic exacerbation upon secondary exposure. This article reviews some aspects of this food-borne disease and explains its link to chronic, allergic conditions in humans.

Item ID: 34413
Item Type: Article (Research - C1)
ISSN: 1096-1194
Keywords: Anisakis; allergen; allergy; Anisakiasis; fish; food-borne parasite; nematode
Funders: Australian Research Council (ARC), James Cook University, National Health and Medical Research Council (NHMRC)
Date Deposited: 14 Aug 2014 02:50
FoR Codes: 11 MEDICAL AND HEALTH SCIENCES > 1107 Immunology > 110701 Allergy @ 50%
11 MEDICAL AND HEALTH SCIENCES > 1101 Medical Biochemistry and Metabolomics > 110106 Medical Biochemistry: Proteins and Peptides (incl Medical Proteomics) @ 25%
11 MEDICAL AND HEALTH SCIENCES > 1117 Public Health and Health Services > 111799 Public Health and Health Services not elsewhere classified @ 25%
SEO Codes: 92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 60%
92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920109 Infectious Diseases @ 20%
92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920406 Food Safety @ 20%
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