Occupational asthma in fruit salad processing

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology
D SenJ G Williams

Abstract

Three subjects employed in the preparation of fruit for fruit salads reported work-related respiratory symptoms. Their work entailed removing the peel from citrus fruits, primarily oranges, following soaking of the fruits in a bath of enzymes including fungal derived pectinase and glucanase. Objectives To investigate the respiratory symptoms reported by these workers and determine their causes. The three workers were investigated by a respiratory physician, including spirometry and serial peak flow measurements. Blood was taken for the measurement of IgE and IgG antibody responses against the enzyme solution. Predominant symptoms in these workers were shortness of breath, chest tightness and wheezing which were all alleviated at weekends and holidays only to occur when returning to work. Serial peak flow measurements showed a clear work-related pattern. All three had strong IgE responses to the enzyme solution used at the workplace and showed distinct patterns of binding in immunoblots. All three improved immensely following withdrawal from the workplace environment. Enzymes appear to be widely used in the preparation of fruit and although they are used in liquid form, exposure can occur to induce immunological sensitization an...Continue Reading

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Citations

Jul 1, 2010·Current Allergy and Asthma Reports·André Cartier
Jul 13, 2011·Journal of Allergy·Brett J Green, Donald H Beezhold
Jun 11, 2005·International Archives of Allergy and Immunology·Oussama AhrazemGabriel Salcedo
Jun 26, 2007·International Archives of Allergy and Immunology·María Luisa CaballeroIgnacio Moneo
Nov 14, 2012·The Journal of Allergy and Clinical Immunology·Ruben FelixMaria Dolores De Las Marinas
May 10, 2001·The Journal of Allergy and Clinical Immunology·A PetersenW M Becker

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