ABSTRACT
Proteins of animal origin constitute a major group of allergens causing contact urticaria (CoU) and protein contact dermatitis (PCD). CoU can be either immunologic (immunoglobulin E [IgE]-mediated) or nonimmunologic, and refers to a wheal-and-flare reaction appearing usually within 30 minutes of contact with the causative agent. The clinical picture of PCD, although IgE-mediated, is chronic contact eczema, but often there are acute phases of pruritus and wheals within minutes of skin contact with the causative animals or animal products. High-risk occupations include workers in the food industry and catering; livestock farmers (especially dairy farming); veterinarians; animal caretakers in veterinary clinics, zoos, and research facilities; researchers; fishermen; and fish and seafood industry workers. The type of animal-based food consumed and diversity and species of animals including sea life and insects vary greatly in different parts of the world. Potentially any proteins of animal origin can be sensitizing.
