Environmental and occupational respiratory diseases - 1054: Sensitization to storage mites, wheat and yeast allergens in Cuban bakers
نویسندگان
چکیده
Background For many years, bakers have been considered a professional group at risk of developing allergic diseases by factors related to the work environment. In our country, in this employment sector, the frequency of allergic sensitization to dust mites, wheat flour, soy and yeast is not known. This study aimed at assessing the frequency of work-related symptoms and sensitivity to mites and other occupational allergens among bakery workers through skin prick test (SPT).
منابع مشابه
Sensitization to workplace respiratory allergens among bakery workers in Douala, Cameroon: a cross-sectional study
BACKGROUND Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers. The knowledge of occupational allergen sensitization among bakery workers will facilitate the implementation of preventive measures for respiratory allergies in bakeries. The objective of this study was to determine the prevalence and factors associated with sensitiz...
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A survey was carried out on respiratory symptoms and skin prick test response to common allergens (atopy), storage mites, and occupational allergens among 226 bakers and pastry makers from 105 small businesses in northern Italy. Atopy was present in 54 workers (23.4%); 40 workers (17.7%) were skin positive to at least one storage mite, 27 (11.9%) to wheat flour and 17 (7.5%) to alpha-amylase. W...
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عنوان ژورنال:
دوره 6 شماره
صفحات -
تاریخ انتشار 2013