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Cross-reactivity

Cross-reactivity

Allergic Reactions

Allergic Reactions

Antigens Involved in Adaptive Immunity

Antigens Involved in Adaptive Immunity

An antigen is any substance the immune system identifies as foreign and potentially harmful to the body, prompting an immune response. Antigens have two functional properties: immunogenicity and reactivity. Immunogenicity is the ability of an antigen to stimulate a specific immune response. At the same time, reactivity describes the antigen's ability to react with the cells and antibodies produced in response to it.
Complete Antigens
Complete antigens possess both immunogenicity and reactivity.

Allergic Reactions: Anaphylaxis

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Anaphylaxis is a severe, life-threatening hypersensitivity reaction mediated by Immunoglobulin E (IgE) antibodies. When IgE binds to allergens, it triggers the release of mediators– histamine, leukotrienes, and prostaglandins from mast cells and basophils. These mediators cause vasodilation, edema, and inflammation, leading to various symptoms.The primary allergens causing anaphylaxis include food items (e.g., peanuts, shellfish), drugs (e.g., penicillin, asparaginase, corticotropin, heparin),...

Sources of Food Contamination

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Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

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Anthrax is a zoonotic disease caused by Bacillus anthracis, a Gram-positive, spore-forming bacterium. It primarily affects herbivorous animals but can be transmitted to humans through skin contact, ingestion, or inhalation of spores.Cutaneous anthrax, the most common form, typically results from direct contact with bacterial spores through skin abrasions and is generally less severe. Gastrointestinal anthrax results from eating undercooked or contaminated meat. It affects the mouth, throat, or...

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Related Experiment Video

Updated: Jul 15, 2026

Rapid Diagnosis of Avian Influenza Virus in Wild Birds: Use of a Portable rRT-PCR and Freeze-dried Reagents in the Field

Rapid Diagnosis of Avian Influenza Virus in Wild Birds: Use of a Portable rRT-PCR and Freeze-dried Reagents in the Field

Published on: August 2, 2011

Common allergens in avian meats.

J M Kelso¹, G E Cockrell, R M Helm

¹Department of Internal Medicine (Allergy Division), Naval Medical Center, San Diego, CA, USA.

The Journal of Allergy and Clinical Immunology

|July 10, 1999

Summary

Individuals allergic to bird meat may react to other avian meats due to cross-reacting allergens. Caution is advised even with unfamiliar bird meats, as allergies can be unpredictable.

Area of Science:

Immunology
Allergology
Food Science

Background:

Bird meat allergy is rare, often linked to bird-egg syndrome.
This study investigates three patients with avian meat allergies but no egg allergy.

Observation:

Patients presented with allergic reactions to multiple avian meats.
They denied prior allergic reactions to eggs.
Yellow fever vaccination was a requirement for military entry.

Findings:

Skin tests revealed allergies to chicken, turkey, dove, quail, and yellow fever vaccine, but not egg.
Immunoblots showed IgE binding to similar molecular weight proteins across avian meats.
Positive reactions occurred even for bird meats patients had not previously consumed.

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Rapid Diagnosis of Avian Influenza Virus in Wild Birds: Use of a Portable rRT-PCR and Freeze-dried Reagents in the Field

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Implications:

Cross-reactive allergens likely cause allergies to multiple bird meats, including game birds.
Individuals with bird meat allergies should exercise caution with all avian products.
The connection between avian meat allergy and yellow fever vaccine requires further investigation.