Anaphylaxis was first reported in 902 by Portier and Richer when immunizing against jellyfish toxins with actinia extract. Instead of transferring immunity, some of the animals developed marked shock, which resulted in death.
Anaphylactoid reaction is an acute hypersensitivity reaction which shows the symptoms of an anaphylactic reaction, and it is not immunological reactions.
It has been used to describe all clinical reactions patterns mimicking anaphylaxis without describing pathophysiological mechanism.
The principal manifestation of anaphylaxis occurs in areas where mast cell concentrations are highest: skin, lungs and gastrointestinal tract. Histamine release is responsible for the clinical manifestations of this reaction.
The clinical symptoms of anaphylaxis often start with skin symptoms (itch, flush, urticarial, angioedema) and can comprise respiratory, gastrointestinal, and cardiovascular symptoms.
Symptoms of anaphylaxis occur within 2 to 20 minutes of exposure to the antigen or hapten and may persists for up to 36 hours.
What are the anaphylactoid reaction symptoms?
Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
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