Blue mussel, f37

Mussels are marine bivalve shellfish that are distributed all over the world and are eaten in various parts of the world.
Ingestion of mussels (raw, cooked or processed) is the main route of exposure to the mussel allergen. Secondary routes of exposure are inhalation of aeroallergens formed during cleaning, cooking, drying and cleaning of mussels, as well as skin contact in the workplace.

Eating mussels causes oral allergy syndrome, urticaria, angioedema, anaphylaxis, gastrointestinal symptoms such as nausea, vomiting and diarrhea in sensitized individuals. Occupational exposure of mussels to restaurant workers, catering workers, or seafood processing workers has been reported to cause respiratory symptoms such as asthma and rhinitis, as well as contact dermatitis.
The main allergen identified in the blue mussel is Myt e 1, tropomyosin. The high sequence homology in the tropomyosin protein leads to cross-reactivity between shellfish (oysters, squid, mussels and scallops) and crustaceans (shrimps, lobsters, crabs) and even with house dust mites, cockroaches and parasites.

The main approach to preventing allergic reactions to mussels in sensitized people is to avoid eating shellfish and crustaceans.

Determination of specific IgE in human blood to - Blue Mussel, f37, shows the body's reaction to this allergen.

Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood