Selective hypersensitivity to boiled razor shell.

■ Abstract Many types of seafood require cooking before ingestion and it has been demonstrated that this cooking process may affect the antigenicity and allergenicity of the food. We describe a case of anaphylaxis caused by selective sensitization to razor shell, a mollusc. In vivo and in vitro studies confi rmed sensitization to boiled razor shell. Analysis of the nature of the allergen yielded results that were consistent with the fi ndings of other authors and suggested that allergens involved in seafood allergy are commonly high molecular weight proteins that, in most cases, are heat stable.