Prevalence of sensitisation to cellulase and xylanase in bakery workers

Aims: To assess the prevalence of sensitisation to a range of exogenous fungal enzymes used in bakeries, and determine the relation between sensitisation and work related symptoms. Methods: Serum samples (n = 135) from a previous cross sectional study investigating the prevalence of respiratory symp...

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Veröffentlicht in:	Occupational and environmental medicine (London, England) England), 2003-10, Vol.60 (10), p.802-804
Hauptverfasser:	Elms, J, Fishwick, D, Walker, J, Rawbone, R, Jeffrey, P, Griffin, P, Gibson, M, Curran, A D
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens Allergic diseases Allergies Analysis Asthma Bakeries Bakery employees bakery workers Baking industry Biological and medical sciences Cellulase Cellulase - adverse effects Chi-Square Distribution Cross-Sectional Studies Dust - analysis Enzymes Flour Flour - adverse effects Food Handling Health aspects Humans Immunoglobulin E - blood Immunopathology Medical sciences Occupational Diseases - blood Occupational Diseases - epidemiology Occupational health and safety Odds Ratio Respiratory and ent allergic diseases Respiratory Hypersensitivity - blood Respiratory Hypersensitivity - epidemiology Respiratory symptoms Scotland - epidemiology sensitisation Sensitization Short Report Symptoms Wheat Wheat flour Xylan Endo-1,3-beta-Xylosidase xylanase Xylosidases - adverse effects
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