Journal of Allergy and Therapy 

About: Journal of Allergy and Therapy is an academic journal. The journal publishes majorly in the area(s): Asthma & Allergy. It has an ISSN identifier of 2155-6121. Over the lifetime, 270 publications have been published receiving 1387 citations.

Chlorhexidine Hypersensitivity: A Critical and Updated Review

Abstract: Chlorhexidine is a synthetic bis-biguanide widely used as disinfectant in medical and surgical fields, highly appreciated for its efficacy, microbicide properties and low costs. Unfortunately, Chlorhexidine can be responsible for hypersensitivity reactions (from contact dermatitis to life-threatening anaphylaxis) but its role as allergen, often complicating a perioperative or anesthetic session, is still undervalued and misdiagnosed. In the lights of the most recent studies and case reports published, hereby we have comprehensively reviewed the main aspects of Chlorhexidine hypersensitivity, including, pathway of sensitization, cross-reactivity and new diagnostic laboratory tools.

How safe is your curry? Food allergy awareness of restaurant staff

Abstract: Background: Incidents of severe and fatal anaphylaxis to accidentally ingested food allergens are increasing. Individuals are more likely to encounter difficulties when eating away from home. In restaurants, front-of-house and kitchen staff may be called upon to provide information about ingredients or ensure certain food allergens are excluded from dishes. Following a series of reactions related to the accidental ingestion of peanuts in curries we assessed food allergy awareness and allergen avoidance practices amongst the staff of Asian-Indian restaurants. Methods: A questionnaire survey was administered by telephone to one member of staff in each restaurant. Results: Fifty percent (40/80) of restaurants participated. Responders included managers, owners, waiters and chefs. Most (90%) had received food hygiene training, but only 15% food allergy training. 25% could name three common food allergens. 3 in 4 listed nuts, but less than 1in 5 mentioned peanuts. Common misunderstandings included 60% of staff believing an individual experiencing an allergic reaction should drink water to dilute the allergen. A less prevalent, but perhaps more concerning, was the misunderstanding that cooking food would prevent it causing an allergic reaction (25%). Despite poor knowledge, all respondents were comfortable and 65% were “very comfortable” with providing a “safe” meal for a customer with a food allergy. 60% expressed interest in future food allergy training. Conclusions: Despite high confidence in their own understanding of allergy, many staff lacked the knowledge to provide “safe” meals for food allergic customers. Traditionally tree nuts are a common ingredient in Asian-Indian dishes cuisine and there was widespread, but not universal, awareness of tree nuts as a common allergen. Peanuts were less commonly recognised as a common allergen, an observation of extreme concern as peanuts are being substituted for tree nuts as they are cheaper and avoid having to inflate meal prices. Our data highlights the need for greater training of restaurant staff. In parallel, food allergic customers need to exercise vigilance when making meal choices and develop skills to order a safe meal. The management of allergy is multifaceted, and this study indicates the importance of health professionals working beyond the clinical setting to collaborate with colleagues in the hospitality industry, public health and environmental health in coordinated endeavours to improve patient safety.

The Role of Iron Metabolism in Lung Inflammation and Injury.

Abstract: Iron is required for many vital functions including oxygen transport and energy metabolism. Protective mechanisms maintain optimal iron concentration involving dynamic regulation of the transporters and iron storage proteins. In addition to these systemic regulatory mechanisms, the unique lung environment must provide detoxification from metal-induced oxidative stress and pathogenic infections. This review focuses on the unique role of iron metabolism in lung injury and inflammation.

Harmful Algal Blooms in the Mediterranean Sea: Effects on Human Health

Abstract: Introduction Algae are unicellular microscopic plants that are the foundation of life. An algal bloom develops in the marine or freshwater environment when there is an excess of growth of these organisms because of changes in that environment. A harmful algal bloom (HABs) is defined as a bloom that has deleterious effects on plants, animals, or humans [1,2]. Phytoplankton blooms, micro-algal blooms, toxic algae, red tides, or harmful algae, are all terms for these naturally occurring phenomena [3]. HABs can deplete the oxygen and block the sunlight that other organisms need to live, and some HABs release toxins that are dangerous to animals and humans. Marine algal toxins are responsible for an array of human illnesses associated with consumption of seafood and exposure to aerosolized toxins. On a worldwide basis, marine algal toxins are responsible for more than 60,000 intoxication incidents per year, with an overall mortality rate of 1.5%. In addition to their effects human health, algal toxins are responsible for extensive die-offs of fish and shellfish and have been implicated in the episodic mortalities of marine mammals, birds, and other animals dependent on the marine food web. The impacts of algal toxins are generally observed as acute intoxications, whereas the effects on health of chronic exposure to low levels of algal toxins are only poorly documented and are an emerging issue [4,5]. Algal toxin of dinoflagellates and diatoms has also on impact humans. Filter-feeding shellfish, zooplankton, and herbivorous fishes ingest these algae and act as vectors to humans either directly (e.g., shellfish) or through further food web transfer of sequestered toxin to higher trophic levels. Consumption of seafood contaminated with algal toxins results in five seafood poisoning syndromes: paralytic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning, diarrhetic shellfish poisoning, and ciguatera fish poisoning. Most of these toxins are neurotoxins and all are temperature stable, so cooking does not ameliorate toxicity in contaminated seafoods. In addition to foodborne poisonings, toxins from two dinoflagellate sources are aerosolized (brevetoxins) or volatilized (a putative Pfiesteria toxin) to impact human health through the respiratory route. Over the past three decades, the occurrence of harmful or toxic algal incidents has increased in many parts of the world, both in frequency and in geographic distribution [6-8]. The predicted changes in our oceans are likely to impact both directly and indirectly on interactions between humans and the oceans. Recent studies have reviewed general oceanic responses to future climate changes, while acknowledging the impacts that these changes will have on human societies [9-11]. Likewise, over *Corresponding author: Margherita Ferrante, Department G.F. Ingrassia, Hygiene and Public Health, University of Catania, Italy, E-mail: marfer@unict.it

Studies on Drying Characteristic and Nutritional Composition of Drumstick Leaves by Using Sun, Shadow, Cabinet and Oven Drying Methods

Abstract: Introduction Drumstick leaves (Moringa oleifera) is one of the most useful tropical trees. Presently, one of the most important trends in food and pharmaceutical industries is the growing demand for valuable natural sources of nutritional compounds. Green leafy vegetables are good sources of vitamins and minerals [1]. The leaves are also free of anti nutritive factors such as phenols, tannins and saponins [2]. Fellows [3] reported that blanching which is an important preprocessing heat treatment of vegetable destined for freezing, canning or dehydration inevitably causes separation and loss of water soluble nutrients such as minerals, water soluble vitamins. Leafy vegetables occupy an important position in the Indian diet. India produce about 12% of the total world’s production of vegetables but it is not enough to meet this country’s requirements [4]. Beside post harvest loss reduction, improved processing and storage of processed products can play a significant role in availability of these products. Reduction in processing and storage costs can further increase their availability. Drying is the most commonly used method for enhancing shelf life of leafy vegetables. The utilization of dried Coriander leaves powder since a decade during unavailability or offseason. The dried green leafy vegetables were mostly used in powder form, which reduced the volume required for storage and easy to handle. During the drying process there is lot of losses takes place like nutritional, physical and chemical composition of leaves. Satwase et al. [5] studies that when fenugreek leaves were dried by using solar, infra-red and tray drier there was a loss of color pigments. Fenugreek leaves pretreated with 0.1% Sodium bicarbonate gave better results in chlorophyll-a, chlorophyll-b and carotene retention. So, to minimize drying losses various pretreatments are used. India is one of largest producer of fruits and vegetables in world. It is estimated that India processes less than 1% of production and about 3035% production cannot be utilized due to lack of adequate technology for processing, handling, storage and processing infrastructure. To avoid the extensive losses drying is required. Therefore attempts have been made in present investigation to increase the shelf life of fruits *Corresponding author: Satwase A N, Department of Food Science and Technology, MGM College of Food Technology, Aurangabad 431003 (MS), India, Tel: +919096729559 (R); E-mail: satwaseamarjeet@gmail.com