Challenge of Penicillin‐Allergic Volunteers with Penicillin‐Contaminated Meat

Abstract

In order to obtain information about the clinical course and immunological background of possible allergic reactions due to penicillin-containing food, nine volunteers with penicillin allergy proved by case history, positive skin tests and/or positive penicilloyl-specific RAST were exposed to penicillin-contaminated pork. For this purpose a farm pig from an inbred strain received "therapeutic" doses of benzyl procain penicillin before being slaughtered. Meat samples were taken from muscle tissues, kidney and liver and analyzed by diffusion and extraction methods. Very small amounts of penicillin were detectable in muscle tissue, whereas kidney material contained up to five times as much (0.12 mcg/g). Except two cases which reacted with itchy sensations after ingestion of penicillin contaminated meat "á la tartare", all probands were clinically free of symptoms. Assaying penicilloyl-specific IgE antibodies by RAST during the trial, a tendency to increased levels in the serum after 2 and 24 h was noted, whereas the titers of BPO-specific IgG antibodies measured by the red cell-linked antigen-antiglobulin reaction (RCLAAR) remained unchanged. It is concluded from this study that small and hidden amounts of penicillin and its derivatives in food seldom induce anaphylactic reactions in penicillin allergic patients.

Anaphylaxis to penicillins after non-therapeutic exposure: an immunological investigation

“…Several reports have drawn attention to the low levels of penicillin which can trigger an allergic reaction [6,[8][9][10]12,13], but whereas some are supported by careful investigations [13][14][15] others are anecdotal [7,10]. Several reports have drawn attention to the low levels of penicillin which can trigger an allergic reaction [6,[8][9][10]12,13], but whereas some are supported by careful investigations [13][14][15] others are anecdotal [7,10].…”

Veterinary pharmacovigilance. Part 4. Adverse reactions in humans to veterinary medicinal products

“…Contact dermatitis and urticaria, either as a result of systemic sensitisation or repeated dermal exposure can also occur, for example, following the ingestion of contaminated foods or due to occupational exposure to penicillin present as residues in milk or to penicillin itself (Erskine, 1958;Vickers et al, 1958;Kautz, 1959;Zimmerman, 1959;Borrie & Barrett, 1961;Vickers, 1964;Stewart, 1967a,b;Reisman & Arbesman, 1968;Minkin & Lynch, 1969;Wicher et al, 1969;Mauranges, 1972;Olson & Sanders, 1975;Cany, 1977;Girard, 1978;Lindemayr et al, 1981;Falk et al, 1985;Rudski & Rebandel, 1985;Pigatto et al, 1986;Woodward, 1991;Lisi et al, 1997). There has been a report of a patient who experienced an anaphylactic reaction after a steak dinner.…”

Residue depletion of amoxicillin and its major metabolites in eggs

“…Although AMA and DIKETO do not exert an antibacterial effect, they maintain allergenic properties (Fagerquist et al, 2005). Generally, allergic reactions are restricted to dermatological reactions, such as urticaria, skin rashes and polymorphic exanthems (Lindermayr et al, 1981). However, AMO may cause life-threatening anaphylactic shock in individuals who are extremely hypersensitive to penicillin, but this risk is small (Doyle, 2006).…”