Penicillin in milk--its importance in urticaria

Area of Science:

• Immunology
• Food Science
• Public Health

Background:

• Recurrent urticaria is a common dermatological condition.
• Penicillin allergy is a known cause of adverse reactions.
• Food products can be contaminated with antibiotic residues.

Purpose of the Study:

• To investigate the role of penicillin residues in milk as a cause of recurrent urticaria.
• To assess the sensitivity of patients with urticaria to low-dose penicillin in milk.

Main Methods:

• Radioallergosorbent test (RAST) was used to screen for penicillin allergy.
• Provocation tests with penicillin in milk were conducted in a subset of patients.
• Clinical reactions were monitored to assess urticaria development.

Main Results:

• Fifteen out of fifty patients showed positive RAST tests for penicillin allergy.
• Four patients had definite positive reactions, and three had doubtful reactions during provocation tests.
• At least 8% of patients with recurrent urticaria may be affected by penicillin residues in milk.

Conclusions:

• Penicillin residues in milk, even in trace amounts, can trigger urticaria in sensitized individuals.
• Strict regulation of veterinary antibiotic use and food quality is crucial.
• Dietary contamination with penicillin poses a public health concern.