Allergen, Fungi and Molds, Epicoccum
Also known as: EPICOCCUM
Use
The Allergen, Fungi and Molds, Epicoccum test measures the concentration of allergen-specific IgE in serum to assess potential allergic reactions to Epicoccum purpurascens, a common mold in damp environments. It helps in diagnosing IgE-mediated hypersensitivity reactions and guiding management of allergic diseases. Interpretation should consider clinical history and in vivo reactivity as IgE levels may not correspond directly to clinical severity or skin testing outcomes. Patients with allergic symptoms may use this test as part of a comprehensive diagnostic evaluation.
Special Instructions
Multiple patient encounters should be avoided due to potential variations in serum IgE levels caused by different environmental exposures or physiological states. For multiple allergen orders, refer to 'Allergen Specimen Collection Instructions' on the ARUP website for adequate collection guidance.
Limitations
IgE levels above 0.10 kU/L are not definitive for clinical significance and require specialist interpretation. The concentrations do not always correlate with the degree of clinical response or outcomes from skin testing. A negative result does not exclude clinical allergy or potential for anaphylaxis. Due to serum IgE variability among individuals and over time, results must be integrated with clinical history and other diagnostic tests.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 6111-9
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.25 mL
Container
Serum separator tube
Collection Instructions
Separate serum from cells as soon as possible or within 2 hours of collection. Transfer into an ARUP Standard Transport Tube.
Storage Instructions
Store refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |