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Exposure to fish allergenic proteins includes inhalation of wet aerosols from fresh fish handling, inhalation of dry aerosols from fishmeal processing, and dermal contact through skin breaks and cuts. [8] [9] Prevalence of seafood-induced adult asthma is on the order of 10% (higher for crustaceans and lower for fish). Prevalence of skin allergy ...
Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.
Smell events are often sporadic and episodic in nature (based on diet over the previous 24 hours), making it often difficult to diagnose by smell alone. Some people with trimethylaminuria report having a strong odor all the time, but there has not been any evidence apart from self reported symptoms that this is the case. [citation needed]
In these occupational settings, individuals with fish and shellfish allergies are at high risk of exposure to allergenic proteins via aerosolization. [44] [43] Respiratory symptoms may be induced by inhalation of wet aerosols from fresh fish handling, inhalation of dry aerosols from fishmeal processing, and dermal contact through skin breaks ...
Geosmin (/ dʒ i ˈ ɒ z m ɪ n / jee-OZ-min) is an irregular sesquiterpenoid with a distinct earthy or musty odor, which most people can easily smell. The geosmin odor detection threshold in humans is very low, ranging from 0.006 to 0.01 micrograms per liter in water. [1]
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The strain marinum was first identified by Joseph D. Aronson in 1926 and it is observed as a pathogenic mycobacterium [3] causing tuberculosis-like infections in fish (mycobacteriosis) and skin lesions in humans. [3] [4] The bacteria grows optimal at a temperature around 30 °C. [4]
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