Description
Oysters, as an etiological factor of food allergy, are classified as having a high degree of allergenic activity (without taking into account individual characteristics). In addition to their own proteins, toxins from seaweed fed on by oysters can also cause an allergic reaction. An allergic reaction to oysters may cause rash, edema, stomach discomfort, asthma, and eczema, up to the development of systemic reactions such as anaphylactic shock. The determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type