Diseases of Food Hypersensitivity

IN 1912, Schloss reported that a child who had had adverse reactions after eating certain foods had itching and redness at the site of scarification of the skin onto which drops of extracts from these foods had been applied.1 At about the same time, Talbot observed that children with asthma and eczema due to "egg poisoning" also had skin reactions to an extract of egg.2 Later, in 1921, Prausnitz and Küstner3 demonstrated that the factor responsible for sensitivity to fish was present in the serum of a fish-sensitive subject. This observation was the basis of the P-K test, now known . . .