Occupational contact dermatitis from protein in sea products: who is the most affected, the fisherman or the chef?

Table 1 Description of the population affected by seafood-based protein contact dermatitis

Case	Age	Sex	Occupation	Diagnostic latency	Atopy	Allergen positive testing	Allergen negative testing
1	50	male	chef	14 months	+	Salmon	Crustaceans, trout, pollock, whiting, hake, seabass, scallop
2	23	male	chef	3 years	+	Salmon, whiting	Crustaceans, hake, pollock, scallop
3	19	female	chef	4 months	-	Pollock	Shrimp, salmon, whiting, hake, scallop
4	20	male	chef	6 months	+	Crustaceans	Pollock, whiting, hake, seabass, scallop
5	25	male	chef	4 months	-	Salmon	Crustaceans, trout, pollock, whiting, hake, seabass, scallop
6	33	male	chef	13 years	-	Salmon, monkfish, scallops	Shrimp, trout, pollock, whiting, hake, seabass,
7	19	male	chef	-	+	Salmon	Crustaceans, trout, pollock, whiting, hake, seabass, scallop
8	21	female	Pet shop employee	7 months	-	Daphnia	Shrimp, food for fish

ISSN: 1745-6673