A Bauer1, S Schubert2, J Geier2, V Mahler3,4. 1. Klinik und Poliklinik für Dermatologie, Universitäts AllergieCentrum, Universitätsklinikum Carl Gustav Carus, Technische Universität Dresden, Fetscherstr. 74, 01307, Dresden, Deutschland. Andrea.Bauer@uniklinikum-dresden.de. 2. Informationsverbund Dermatologischer Kliniken (IVDK), Universitätsmedizin Göttingen, Georg-August Universität Göttingen, Göttingen, Deutschland. 3. Paul-Ehrlich-Institut, Langen, Deutschland. 4. Med. Fakultät, Universität Erlangen-Nürnberg, Erlangen, Deutschland.
Abstract
BACKGROUND: The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema. OBJECTIVES: The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations. METHODS: The literature on type IV sensitization in the food sector is summarized. RESULTS: The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae. CONCLUSION: Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.
BACKGROUND: The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema. OBJECTIVES: The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations. METHODS: The literature on type IV sensitization in the food sector is summarized. RESULTS: The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae. CONCLUSION: Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.
Authors: Maria Pesonen; Riitta Jolanki; Francesca Larese Filon; Mark Wilkinson; Beata Kręcisz; Marta Kieć-Świerczyńska; Andrea Bauer; Vera Mahler; Swen M John; Axel Schnuch; Wolfgang Uter Journal: Contact Dermatitis Date: 2015-01-12 Impact factor: 6.600
Authors: Margitta Worm; Imke Reese; Barbara Ballmer-Weber; Kirsten Beyer; Stephan C Bischoff; Martin Classen; Peter J Fischer; Thomas Fuchs; Isidor Huttegger; Uta Jappe; Ludger Klimek; Berthold Koletzko; Lars Lange; Ute Lepp; Vera Mahler; Bodo Niggemann; Ute Rabe; Martin Raithel; Joachim Saloga; Christiane Schäfer; Sabine Schnadt; Jens Schreiber; Zsolt Szépfalusi; Regina Treudler; Martin Wagenmann; Bernhard Watzl; Thomas Werfel; Torsten Zuberbier; Jörg Kleine-Tebbe Journal: Allergo J Int Date: 2015-11-07