ArticleFrontiers in allergy2026
Sensitization to salmon among occupationally exposed Norwegian salmon processing workers: identification of IgE-reactive proteins.
Article in Frontiers in allergy, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Occupational hypersensitivity pneumonitis in salmon processing worker: novel antigenic proteins from salmon.Occupational medicine (Oxford, England) · 2026Article
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8 authors.
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Abstract
Introduction: Salmon processing workers are exposed to bioaerosols and are at risk of developing respiratory diseases and other hypersensitivity reactions. The aim of this study was to investigate the prevalence of allergic sensitization to salmon in a study population of Norwegian salmon processing workers and to investigate salmon proteins involved in IgE-binding. Method: A total of 977 salmon processing workers were tested with skin prick test (SPT) using both in-house salmon extracts, commercial extracts from cod and salmon, and specific IgE (sIgE) to Atlantic salmon ( Results: We determined a prevalence of allergic sensitization to salmon of 7.3% ( Conclusion: Norwegian salmon processing workers are exposed to various salmon tissues at work, containing proteins which might cause allergic sensitization. Allergens other than the major fish allergen parvalbumin, including allergens not previously identified as salmon allergens, seem to play an important role in the occupational setting.
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