Meat allergy

Abstract

Meat allergy is normally outgrown during the first years of life, so that it is rare in adults. Beef among mammals and chicken among birds are most frequently involved. The major allergens are serum albumins and immunoglobulins, but there are a few reports of allergies to muscle proteins (actin, myosin and tropomyosin). As meat allergenicity can be reduced by various treatments (heat, homogenization and freeze-drying), the consumption of meat derivatives by children allergic to meat proteins is often permitted. Cross-reactivity has been described between different meats, between meat and milk or eggs and between meat and animal dander. There are some reports of cross-contamination associated with the inadequate cleaning of industrial or butchers' equipment. All these aspects may have serious implications for clinical practice.

Identification of species in ground meat products sold on the U.S. commercial market using DNA-based methods

“…Because the cost of the undeclared species is typically higher than or similar to the cost of chicken (USDA, 2014a, 2014b), economic gain is not suspected here and, similar to the mislabeled turkey products discussed above, the mislabeling is more likely due to cross-contamination at the processing facility. Importantly, the presence of mammalian species in products labeled as only containing poultry is concerning for individuals that are intentionally avoiding these species due to a meat allergy (Restani, Ballabio, Tripodi, & Fiocchi, 2009). While meat allergies are uncommon, they can have serious health consequences, such as hives, asthma or even anaphylactic shock (Restani et al, 2009).…”

“…Importantly, the presence of mammalian species in products labeled as only containing poultry is concerning for individuals that are intentionally avoiding these species due to a meat allergy (Restani, Ballabio, Tripodi, & Fiocchi, 2009). While meat allergies are uncommon, they can have serious health consequences, such as hives, asthma or even anaphylactic shock (Restani et al, 2009).…”

Mammalian meat–induced anaphylaxis: Clinical relevance of anti–galactose-α-1,3-galactose IgE confirmed by means of skin tests to cetuximab

“…BSA is the most common allergen that explains cross-allergies between milk and beef and lamb. 5 Other identified allergens were more rare; these included gamma globulins, tropomyosin, and actin. 5 In pork-cat syndrome the allergen is pork albumin, which can cross-react with cat albumin because of its 82% amino acid sequence homology.…”

Molecular allergy diagnosis: Status anno 2015

“…Actually, molecular diagnosis can help to discriminate between meat allergy as a result of an underlying milk allergy, cat allergy or sensitization to a mammalian carbohydrate moiety. In meat allergy resulting from milk allergy (meat-milk syndrome) molecular diagnosis will point to sensitization to bovine serum albumin (Bos d 6) [62,63] and/or bovine IgG (Bos d 7) [64]. The cat-pork syndrome is based on cross-reactivity between cat serum albumin (Fel d 2, Felis domesticus is cat) [65] and pork serum albumin (Sus s 6, Sus scrofa domestica is pig).…”