Mold cheeses (f82)1534
Cheese is a dairy product made from raw or pasteurized milk of various types. In mold-ripened cheeses, different species of fungi participate during maturation, forming the characteristic flavor and texture. IgE sensitization to moldy cheese is known, which can cause allergic reactions related to diet or occupational exposure.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
The test detects sensitization to a mixture of cheeses made from cow’s milk (Camembert, Brie, Gorgonzola) and sheep’s milk (Roquefort). Mold in cheeses is formed by fungi Penicillium camemberti, P. candidum, P. roqueforti, which influence the product’s texture and flavor. Allergic reactions to cheeses from sheep and goat milk are known and may differ from reactions to cow’s milk. Cross-reactivity with other fungal allergens, including Aspergillus and Penicillium species that can grow on spoiled products, is also possible.