|Document ID (ISN)||101204|
|ISSN - Serial title
||0105-1873 - Contact Dermatitis
|Convention or series no.
||Bauer A., Geier J., Elsner P.
||Type IV allergy in the food processing industry: Sensitization profiles in bakers, cooks and butchers
||Apr. 2002, Vol.46, No.4, p.228-235. 50 ref.
||To identify the most frequent allergens and sensitization profiles in employees of the food processing industry, patch testing was performed in 873 bakers, cooks and butchers suspected of having occupational allergic contact dermatitis between 1992 and 1999. A final diagnosis of allergic contact dermatitis was made in 213 patients (24.4%). Qualitative and quantitative differences in allergen profiles could be identified. Significantly higher sensitization rates were found in employees in the food processing industry, compared to the total test population, for nickel sulfate (22.4% versus 17.2%), thiuram mix (4.9% versus 2.6%), formaldehyde (3.5% versus 2.1%), and Compositae mix (6.2%, versus 2.4%). Significantly lower sensitization rates were found for thimerosal (4.5% versus 6.9%). For patch testing in food industry workers, the standard, the rubber and the Compositae series are recommended, as well as the specific products to which patients are exposed.
||bakery products industry; allergies; eczema; sensitization; sensitizers; meat industry; cooking
||Germany; nickel sulfate; natural rubber; thimerosal; food industry; medical examinations; pre-employment medical examinations; skin tests
||D - Periodical articles
|Country / State or Province||Germany|
||Food, beverage and tobacco industries
|Broad subject area(s)