Preparation of allergens from beef and chicken meat and evaluated of their ability to anaphylaxis's in patients suffering fromallergy.

And  Fawziah  Ali Abdulla, AaJabbarRaisan; Shym,

	Preparation of allergens from beef and chicken meat and evaluated of their ability to anaphylaxis's in patients suffering fromallergy.
Journal of Basrah Researches (Sciences)
Article 1, Volume 39, Issue 1, 2013, Pages 58-65 PDF (0 K)
Authors
aaJabbarRaisan and Fawziah Ali Abdulla;
Abstract
Two hundred and sixty four sera from suspected meat allergic subjects were tested by ELISA specific IgE antibodies to beef and chicken meat respectively . The distribution of beef and chicken meat (raw and cooked) allergens was determined by indirect specific IgE based ELISA. The result of this test revealed that the overall rate (84.5%) of allergic patients were seropositive against all tested allergens .Depending on the seropositiveity against allergens as one type or in association (56.4% )of allergic patients were seropositive against associated beef and chicken meat (raw and cooked),while (14.8% and 13.3%) of them were seropositve against chicken (Ch1,Ch2) and beef (Rm1,Rm2) respectively . According to sex of allergic patients ,in the female the overall rate (85.1%) of seropositiveity against all tested allergens was slightly higher than that of males (83.9%).In concern to the effect of age on the seropositiveity , the highest overall rate (90.3%) was observed in allergic patients >40 years of age , followed by the rate (85.3%) of patients in the age group (>30-40).There was no significant effect (p>0.05) for the sex or age of allergic patients , on the specific IgE seropositiveity against the tested allergens .But the seropositiveity rate was significantly variable (p>0.05) in male and females within each age group .
Keywords
Allergens; beef and chicken meat; Food; type I Hypersensitivity

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