Description
Scallop (mollusk), as an etiological factor of food allergy, is classified as having a high degree of sensitizing activity (without taking into account individual characteristics). In addition to their own proteins, allergic reactions can also be caused by toxins from seaweeds on which mollusks feed. With an allergic reaction to scallop (mollusk), rash, edema, stomach discomfort, asthma, and eczema are possible, 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 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type