title: Type-I reactions to commercial fish in non-exposed individuals.
abstract: The frequency of type-I reactions (contact urticaria) to plaice, whiting, common dab, witch, codfish, Norwegian haddock, herring and halibut has been examined in 26 individuals; 23 of these carried through all the investigations. 65% of the volunteers had a positive scratch patch test to one or more species of fish. All 20 min closed patch tests were negative. 5 of the volunteers were atopics. They showed about twice as many positive scratch patch tests when compared to the non-atopics. The investigation shows that the "fish allergen" is destroyed by cooking but not by freezing. The possibility of common and specific fish allergens is discussed.
mesh_terms: D000818:Animals; D003877:Dermatitis, Contact / Q000209:etiology*; D009783:Dermatitis, Occupational / Q000209:etiology*; D005396:Fish Products / Q000009:adverse effects; D005398:Fisheries; D005399:Fishes; D005525:Food-Processing Industry; D006801:Humans; D014581:Urticaria / Q000209:etiology*