Allergic shock caused by ingestion of cooked jellyfish: A case report.

Abstract

RATIONALE:

Although anaphylaxis caused by jellyfish stings is common in coastal areas, an allergic shock caused by cooked jellyfish ingestion has never been reported in China. In this paper, we report a case of allergic shock being caused by ingestion of cooked salt-preserved jellyfish shortly after being stung by a live jellyfish.

PATIENT CONCERNS:

A 26-year-old Chinese man presented with dizziness, pruritus, dyspnea, hypotension, and tachycardia after eating cooked salted jellyfish. The patient had been stung twice by jellyfish half a year ago.

DIAGNOSES:

Allergic shock caused by ingestion of cooked jellyfish.

INTERVENTIONS:

The patient was treated with phenergan (25 mg, intramuscular injection), 250 mL normal saline (NS) and 10 mg dexamethasone (intravenous drip), 500 mL NS and 0.4 g cimetidine (intravenous drip), and 500 mL NS for rapid fluid infusion (intravenous drip).

OUTCOMES:

After the treatment, the main clinical symptoms of the patient improved quickly. Five days later, the patient's urticaria had dissipated.

LESSONS:

A history of jellyfish contact or sting might be an important allergic factor for individuals who consume any kind of jellyfish.

• Authors: Zhixing Li, Xungang Tan, Botao Yu, Renliang Zhao
• Journal: Medicine (Medicine (Baltimore)) Vol. 96 Issue 38 Pg. e7962 (Sep 2017) ISSN: 1536-5964 [Electronic] United States
• PMID: 28930834 (Publication Type: Case Reports, Journal Article)

Topics

• Adult
• Anaphylaxis (etiology)
• Animals
• Cooking
• Cubozoa
• Food Hypersensitivity (complications)
• Humans
• Male
• Seafood (adverse effects)