Clemmensen O, Hjorth N
Contact Dermatitis. 1982 Jan;8(1):1-6. doi: 10.1111/j.1600-0536.1982.tb04126.x.
Contact urticaria was observed in a kindergarten in 18 of 20 children following the intake and accidental perioral application of a mayonnaise salad cream. In healthy adult controls, stinging tests and closed 20 minute patch test with the salad dressing were positive in 9 out of 12 and 4 out of 10 cases respectively. Twenty minute patch tests with the different components of the salad dressing were positive only so sorbic acid (SA) and benzoic acid (BA). Urticaria was provoked by inunction of the salad dressing periorally in two healthy boys. Serial 20 minute closed patch testing with varying concentrations of SA in 91 patients and BA in 41 patients gave almost identical results: positive reactions in two thirds of the patients with the highest concentrations. The response was only partially blocked by antihistamine applied locally before testing. Non-immunologic mechanisms are probably responsible for the transient reaction, and no restriction in the extensive use of SA or BA as preservatives in food should be considered.
在一所幼儿园中，20名儿童在摄入并意外将蛋黄酱沙拉酱涂抹于口周后，有18人出现了接触性荨麻疹。在健康成人对照组中，用该沙拉酱进行刺痛试验和20分钟的封闭斑贴试验，分别有12人中有9人、10人中有4人呈阳性。用沙拉酱的不同成分进行20分钟斑贴试验，仅山梨酸（SA）和苯甲酸（BA）呈阳性。两名健康男孩经口涂抹沙拉酱后引发了荨麻疹。对91名患者用不同浓度的SA、41名患者用不同浓度的BA进行连续20分钟的封闭斑贴试验，结果几乎相同：在最高浓度组中，三分之二的患者出现阳性反应。在试验前局部应用抗组胺药仅部分阻断了反应。非免疫机制可能是导致这种短暂反应的原因，不应考虑限制SA或BA作为食品防腐剂的广泛使用。
