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

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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.


Allergic shock caused by ingestion of cooked jellyfish.


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).


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


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

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