Allergy to flour and fungal amylase in bakery workers.
The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts.
The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour.
Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.
Mots-clés Pascal : Farine céréale, Industrie alimentaire, Exposition professionnelle, Boulangerie, Médecine travail, Homme, Toxicité, Allergie, Origine végétale, Poussière, Fungi, Thallophyta, Asthme, Amylase, Enzyme, Irritation, Appareil respiratoire pathologie, Immunopathologie
Mots-clés Pascal anglais : Cereal flour, Food industry, Occupational exposure, Bakery, Occupational medicine, Human, Toxicity, Allergy, Plant origin, Dust, Fungi, Thallophyta, Asthma, Amylase, Enzyme, Irritation, Respiratory disease, Immunopathology
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 97-0203534
Code Inist : 002B06C02. Création : 21/05/1997.