Ticks and the Mammalian Meat Allergy

Authors: Olafson, Pia

Submitted to: Internet Web Page
Publication Type: Other
Publication Acceptance Date: 4/16/2015
Publication Date: 7/17/2015
Publication URL: http://handle.nal.usda.gov/10113/61881
Citation: Olafson, P.U. 2015. Ticks and the Mammalian Meat Allergy. Internet Web Page. http://www.beefresearch.org/cmdocs/beefresearch/safety_fact_sheets/ticks%20and%20the%20mammalian%20meat%20allergy%202.pdf.

Interpretive Summary: Warmer temperatures and longer days signal the start to spring and summer chores on most cattle ranches. While the time spent outdoors is refreshing after the winter months, it brings with it an increased risk for not only heat exhaustion and dehydration but also for exposure to disease-transmitting insects and ticks. Within the past three years, the novel Heartland and Bourbon viruses were discovered, both of which are transmitted via tick bites and resulted in human illnesses in Missouri, Tennessee and Kansas[1, 2]. Tick-borne diseases of humans and livestock are well documented, as are immediate allergic skin reactions that can occur upon being bitten. But what if a tick bite could also cause a food allergy to red meat? It may sound like something straight out of the Twilight Zone, but tick bites and specific sugar modifications on red meat are actually the major players in the intriguing, highly publicized mammalian meat allergy [3, 4]. Patients experiencing this allergy report intense itching, swelling, and/or develop hives at 3 – 6 hours after eating red meat, i.e. beef, lamb, pork, venison. The delayed reactions, a hallmark of this allergic response, can be severe enough in cases to warrant emergency room visits or hospitalization, and they can occur in individuals who have previously consumed red meat without problems (adult-onset). This food allergy disorder affects children and adults alike, and it has been reported worldwide. Further, a significant proportion of those affected report a history of tick bites.

Technical Abstract: Warmer temperatures and longer days signal the start to spring and summer chores on most cattle ranches. While the time spent outdoors is refreshing after the winter months, it brings with it an increased risk for not only heat exhaustion and dehydration but also for exposure to disease-transmitting insects and ticks. Within the past three years, the novel Heartland and Bourbon viruses were discovered, both of which are transmitted via tick bites and resulted in human illnesses in Missouri, Tennessee and Kansas[1, 2]. Tick-borne diseases of humans and livestock are well documented, as are immediate allergic skin reactions that can occur upon being bitten. But what if a tick bite could also cause a food allergy to red meat? It may sound like something straight out of the Twilight Zone, but tick bites and specific sugar modifications on red meat are actually the major players in the intriguing, highly publicized mammalian meat allergy [3, 4]. Patients experiencing this allergy report intense itching, swelling, and/or develop hives at 3 – 6 hours after eating red meat, i.e. beef, lamb, pork, venison. The delayed reactions, a hallmark of this allergic response, can be severe enough in cases to warrant emergency room visits or hospitalization, and they can occur in individuals who have previously consumed red meat without problems (adult-onset). This food allergy disorder affects children and adults alike, and it has been reported worldwide. Further, a significant proportion of those affected report a history of tick bites.