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PubMed1996

Specific depletion of the house dust mite allergen Der p 1 cereal flour prolamins.

BACKGROUND: Quantitation of Der 1 and Der 2 in dust samples by specific monoclonal antibodies is a method used increasingly to evaluate mite allergen exposure. The level of Der 1 has been proposed as a risk factor for sensitization. AIM: We report a drastic decrease in the Der 1/Der 2 ratio when dust samples are collected in bakeries. METHODS: Wheat flour and purified mites were extracted simultaneously; levels of Der p 1 and Der p 2 and cysteine protease activity were determined by ELISA and inhibition experiments. RESULTS: High titers of Der 2, but only trace amounts of Der p 1, were detected in dust collected from bakeries. Both the level and proteolytic activity of Der p 1 appeared greatly decreased when mites and wheat flour were coextracted. CONCLUSION: Group 1 protein was found to be masked by flour components, resulting in an underestimation of the mite content in bakery dust. This problem was not found for group 2 allergen.

Allergens↗
PubMed2003

Comparison of phenotypic and genotypic characteristics of Salmonella bredeney associated with a poultry-related outbreak of gastroenteritis in Northern Ireland.

OBJECTIVES: To employ a combination of phenotypic and genotypic subspecies typing methods to aid in an epidemiological investigation of an outbreak of Salmonella bredeney involving ten persons. METHODS: Isolates were characterised by employing antibiogram typing, in addition to two genotyping techniques, including pulsed field gel electrophoresis (PFGE), random amplification of polymorphic DNA (RAPD) with two oligonucleotide primers. RESULTS: An outbreak of gastroenteritis associated with S. bredeney (serovar O:4 H:Lv 1,7) occurred in Belfast, Northern Ireland in November 1997. In total, ten cases were confirmed, of which eight had consumed chicken cooked at local butchers and retailed through one of two local bakeries. One of the remaining cases was secondarily infected within her home and the final case had eaten a product other than cooked chicken from one of the bakeries. Food preparation practices were inadequate in one of the bakeries in question and record keeping and possibly cooking procedures were inadequate in the butchers. S. bredeney was isolated from an uncooked chicken supplied to the butchers confirming that improperly cooked chicken was most likely the source of the outbreak. All outbreak clinical isolates were indistinguishable from each other and were similar to the isolate obtained from the uncooked poultry demonstrating that these DNA-based methods were valuable in the molecular characterization of S. bredeney. CONCLUSIONS: This report emphasises the importance and maintenance of an effective hazard analysis critical control point (HACCP) approach to the processing and retailing of foodstuffs containing chicken in order to help eliminate hazards to public health.

Adult↗
PubMed2004

Evaluation of the prevalence of antiwheat-, anti-flour dust, and anti-alpha-amylase specific IgE antibodies in US blood donors.

BACKGROUND: Asthma in bakery workers is one of the most frequently occurring forms of occupational asthma in the world. Experience from other countries has shown the prevalence of sensitization (IgE) to bakery-associated allergens (BAAs) (wheat [W], flour dust [FD], alpha-amylase [AA]) in bakery workers to be 5% to 53%, whereas the prevalence in nonoccupationally exposed individuals was estimated to be 1.2% to 6.4%. OBJECTIVE: To estimate the prevalence of BAA sensitization by measuring BAA specific IgE in the residual serum tubes of volunteer blood donors. METHODS: Serum samples from 534 volunteer blood donors were measured for anti-W, anti-FD, and anti-AA specific IgE antibodies (in duplicate) using the AlaSTAT microplate assay. Samples with BAA IgE concentrations of 0.35 kU/L or greater were considered positive. RESULTS: Nineteen of 530 serum samples (3.6%; 95% confidence interval [CI], 3.3%-3.9%) were positive for W (range, 0.38-3.61 kU/L), whereas 31 of 534 (5.8%; 95% CI, 5.3%-6.3%) were positive for FD (range, 0.35-2.34 kU/L) and 5 of 529 (1.0%; 95% CI, 0.9%-1.1%) were positive for AA (range, 0.38-1.59 kU/L). Thirteen serum samples were positive for both W and FD; 1 sample each was positive for W and AA and FD and AA. CONCLUSIONS: The prevalence of IgE sensitization in serum samples from a relatively large unselected population of volunteer blood donors is 1.0% for AA, 3.6% for W, and 5.8% for FD, which agrees well with data from other countries for sensitization prevalence rates for nonoccupationally exposed individuals.

Allergens↗
PubMed1999

A community outbreak of food-borne small round-structured virus gastroenteritis caused by a contaminated water supply.

In August 1994, 30 of 135 (23%) bakery plant employees and over 100 people from South Wales and Bristol in the United Kingdom, were affected by an outbreak of gastroenteritis. Epidemiological studies of employees and three community clusters found illness in employees to be associated with drinking cold water at the bakery (relative risk 3.3, 95%, CI 1.6-7.0), and in community cases with eating custard slices (relative risk 19.8, 95%, CI 2.9-135.1) from a variety of stores supplied by one particular bakery. Small round-structured viruses (SRSV) were identified in stool specimens from 4 employees and 7 community cases. Analysis of the polymerase and capsid regions of the SRSV genome by reverse transcription-polymerase chain reaction (RT-PCR) demonstrated viruses of both genogroups (1 and 2) each with several different nucleotide sequences. The heterogeneity of the viruses identified in the outbreak suggests that dried custard mix may have been inadvertently reconstituted with contaminated water. The incident shows how secondary food contamination can cause wide-scale community gastroenteritis outbreaks, and demonstrates the ability of molecular techniques to support classical epidemiological methods in outbreak investigations.

Adolescent↗
PubMed2003

Egg white proteins as inhalant allergens associated with baker's asthma.

BACKGROUND: Bakery workers may develop IgE-mediated allergy to liquid and aerosolized hen's egg proteins that are commonly used in the baking and confectionery industries. METHODS: We studied four bakery workers who had work-related allergic respiratory symptoms upon exposure to egg aerosols. The causative role of egg proteins in their respiratory symptoms was investigated by immunologic and specific inhalation challenge (SIC) tests. RESULTS: Skin prick tests to egg white extract and to lysozyme gave positives responses in all the subjects, to ovalbumin in two, to ovomucoid in one and to egg yolk in two subjects. They were also sensitized to wheat, rye and barley flours. Specific IgE determinations to egg white were positive in all patients, to lysozyme in two, to ovalbumin in three, to ovomucoid in two and to egg yolk in two of them. Methacholine inhalation tests revealed bronchial hyperresponsiveness in all workers (PC20 < 16 mg/ml). SICs were performed with aqueous extracts of lysozyme (n = 4), ovalbumin (n = 2) and ovomucoid (n = 1), which elicited isolated early asthmatic reactions in all subjects. Double-blind, placebo-controlled, oral challenge tests with raw egg white were positive in three subjects. CONCLUSIONS: These bakery workers had developed IgE-mediated occupational asthma to hen's egg white proteins.

Adult↗
PubMed2003

Hand eczema in 45 bakers - a clinical study.

The skin of bakers is heavily exposed to dough, spices, water and detergents. This is follow-up of a previous Swedish questionnaire study showing bakers to have a 3-fold increased risk of hand eczema. The aims were to establish diagnoses and to study consequences of hand eczema. From a cohort study of 2226 bakers, a random sample among bakers reporting hand eczema was examined. Of 60 randomly selected bakers reporting a history of hand eczema, 52 attended an examination comprising a standardized interview, documentation of clinical skin signs, patch testing and prick testing with standard and bakery series, and serum analyses. In all, 45 bakers confirmed a history of hand eczema, for which 11 (24%) had been on sick leave, with a median duration of 14 weeks. 13 (29%) had changed their occupation due to skin disease, 19 had positive patch test reactions to standard contact allergens - and 5 to bakery contact allergens. 16 bakers had positive prick tests to standard allergens, 10 to bakery allergens, of whom 9 reacted to flours. Since considerable medical and social consequences of hand eczema are seen, thorough diagnosis of contact allergy and IgE-mediated allergy in bakers, as well as preventive measures, are essential.

Adult↗
PubMed2006

A rapid lateral flow immunoassay for the detection of fungal alpha-amylase at the workplace.

Fungal alpha-amylase is a flour supplement which is added to improve the quality of bakery products. Various studies have shown that exposure to this enzyme is an important risk factor for the development of bakers' allergy and this allergy is reported to be one of the most frequent causes of occupational asthma. A rapid assay was developed to monitor exposure to occupational allergens directly at the workplace. The sensitivity of the developed assay is 0.32 ng amylase mL(-1) in a buffer system with the commercially available alpha-amylase preparation Fungamyl 1600S as the standard. Initial validation tests (n = 33) were performed with airborne and settled dust from an industrial bakery. The new lateral flow immunoassay detected amylase in 22 of the 26 samples regarded as positive in an enzyme immunoassay, and was negative for all seven enzyme immunoassay-negative samples, while the four lateral flow immunoassay-negative/enzyme immunoassay-positive samples all had levels below 2 ng mL(-1). The sensitivity of 2 ng mL(-1) of the amylase lateral flow immunoassay is sufficient for first screening purposes and, therefore, this simple and rapid assay may allow direct on-site demonstration of work-related hazards of bio-allergen exposure. This would be particularly useful in occupational hygiene practice, especially in traditional or small-scale bakeries which lack the technological skills for testing the exposure to respiratory allergens.

Air Microbiology↗
PubMed1971

Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action.

Two hundred isolates from San Francisco sour dough French bread fermentations (40 from each of five different bakeries) were screened by fermentation tests and for their ability to grow in the presence of cycloheximide (Actidione). All of the isolates from four of the bakeries and 70% of those from the fifth were unable to utilize maltose but grew well on other sugars, even in the presence of cycloheximide. The remaining few isolates from the fifth bakery utilized maltose but not galactose and were inhibited by cycloheximide. No bakers' yeast types were found. Sixteen of the maltose-negative and five of the galactose-negative isolates were subjected to more rigorous taxonomic procedures. All of the maltose-negative isolates were identified as asporogenous strains of Saccharomyces exiguus (Torulopsis holmii) and the galactose-negative ones, as S. inusitatus. The predominance of S. exiguus, its vigor in the particular acidic environment of the sour dough, and the correlation of its numbers with the leavening function constitute strong evidence on the role of this organism in the sour dough system.

Bread↗
PubMed1986

Respiratory cancer in Danish bakers: a 10 year cohort study.

A national cohort based on the census at 9 November 1970 and the death registration files from 1970 to 1980 was analysed to see if skilled Danish bakers had an excess of respiratory cancer. The group of skilled bakers was divided into occupational subgroups to try to narrow down the possible causes of cancer. Significant excess mortality was found among skilled bakers in retail bakeries, skilled bakers in hotels and restaurants, and independent bakers. To adjust for confounding factors, the SMR was calculated with control groups of equal social status and smoking habits. With all skilled workers as the reference group, skilled bakers in retail bakeries still had an excess, but now insignificant, risk but skilled bakers in hotels and restaurants had a significant excess risk. Compared with all self employed people in urban occupations in which an average of six or fewer workers were employed as a referent group, independent bakers had an insignificant excess risk. Suspected carcinogens in bakeries include polycyclic aromatic hydrocarbons (PAH), reaction products of PAH, free radicals, n-nitrosodimethylamine, aflatoxin, sterigmatocystin, and zeralenone.

Cooking↗
PubMed1987

Sources of sodium, potassium, and energy in the diets of adolescents.

Analysis of food diaries of 200 students in two boarding high schools indicated that 30% of their average daily sodium intake was contributed by bakery foods and ready-to-eat cereals. The next most important source of sodium (24%) was a category made up of food adjuncts, snack-type foods, soups, and beverages. The largest proportion of sodium in most foods had been added during food manufacture or preparation. Salt added at the table contributed less than 1% of the sodium in the diets of the teenagers. All students did not eat foods from all categories on their day of recording; 70% or more ate bakery products, dairy foods, food adjuncts, and meat, fish, poultry, and eggs. Changes in recipe formulations can decrease sodium content for a variety of bakery products, cereals, mixed dishes, snack-type foods, soups, and processed meats. It is therefore possible to make large reductions in dietary sodium without disturbing other nutrient values.

Adolescent↗
PubMed1994

Endotoxin in the occupational environment of bakers: method of detection.

The present study was conducted in a large mechanical city bakery. The AS-50 aspirators equipped with cellulose membrane filters were used for dust sampling. Airborne microbial content was assessed by means of sedimentation and aspiration using an Andersen sampler on Petri plates containing McConkey's medium. The following Gram-negative rods were detected in the bakery atmosphere: Erwinia herbicola, Acinetobacter Lwoffi and Klebsiella oxytoca, in concentrations ranging from 1.4 10(4) to 3.5 10(5) colony forming units per cubic meter (cfu/m3). Endotoxin concentration in flour dust sampled in selected work areas of the bakery ranged from 6.7 micrograms of endotoxin per gram of dust (micrograms/g) to 20.3 micrograms/g. Endotoxin level in the air was 0.04-0.05 micrograms of endotoxin per cubic meter (micrograms/m3). The results of our show that aspiration sampling is necessary for evaluation of airborne bacterial content and demonstrate the efficacy of the Limulus test of varying sensitivity to assay endotoxin level in the airborne dust. The advantage of this method is the possibility of assessing endotoxin in crude dust extracts.

Air Pollutants, Occupational↗
PubMed1995

[Chemical and nutritional assessment of a soybean and cereal mixture for adults].

Legume seeds and fibre rich plant foods usually improve aspects of human diabetes control as they are potential sources of "delayed release" carbohydrates. A regional bakery mixture of soybean and cereals, interesting for its palatability and high content in non starch polysaccharides was chemically and nutritionally evaluated. Comparisons were made with the usual commercial laboratory chow and with a cafeteria mixture. Each one of the three diets was offered ad libitum to adult rats of line IIMb/Fm beta (beta), affected by obesity, hypertriglyceridemia and glucose intolerance or diabetes. Treatments lasted three months and were performed on two groups of male rats: (a) From 100 days old growing significantly. (b) From 200 days old. Meals had similar carbohydrate and calorie contents but acid followed by enzymatica hydrolysis was required to free monosaccharides from the soybean mixture. Cafeteria mixture lacked in fibre, was rich in saturated fats and sodium, and it caused hyperphagia. Each group of rats showed similar food intakes in both ages although weight gain was significantly higher in the younger animals. In the latter, values of glycemic response showed no difference between diets. Cafeteria mixture caused significant hyperglycemia to the elder rats, while the soybean bakery mixture produced a remarkably lower glycemic response; in one case it was even lower than the one produced by the commercial chow. Differential response showed more clearly with age. The results of the feces analysis demonstrated an increased proportion of fecal water for the bakery mixture group, probably due to the amount of undigestible fibre, inducing beneficial effects on large bowel functionality.

Adult↗
PubMed1997

The role of lipid content in the infectivity of third-stage larvae of Heligmosomoides polygyrus.

The concurrent effects of aging on the lipid content of third-stage larvae (L3) of H.p. polygyrus and H.p. bakeri were described experimentally. It was shown that larval age was closely correlated with their infectivity. The infectivity of H. polygyrus in field and laboratory mice, as indicated by mean worm recovery, was significantly higher for one week old compared with 16 weeks old larvae. Image analysis has been used for the first time to quantify the lipid content of L3 of H. polygyrus with age. The proportion of lipid within infective larvae was reduced and their infectivity declined with age. It has also been found that larvae of H.p. polygyrus possess more lipid than H.p. bakeri suggesting that L3 larvae of H.p. polygyrus are physiologically different from those of H.p. bakeri and the additional lipid reserves assist in extending their survival time in the extremes of climatic conditions in the field.

Animals↗
PubMed2002

Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.

Powders of tubers from Jerusalem artichoke (Helianthus tuberosus, L.), cultivar Gigant, of different harvesting times (autumn and spring) were applied in bakery products, particularly in wheat/rye bread. The quality of this bread was compared to bread with cereal flours substituted with commercial products as Raftilin ST and Raftilose P95. Compared to standard and substituted bread, Jerusalem artichoke bread shows a high quality in organoleptic evaluation (grade I with 36.5 and 37.5 scores). In utilised Jerusalem artichoke powders (JAPs) the amount of fructan (inulin) hydrolysis to fructose during the baking process depends on its initial degree of polymerisation (dp). With JAP of autumn harvest (fructan: dpn = 9.9, dpw = 21.8) less fructose (24.6%) is formed than with those of spring harvest (fructan: dpn = 4.9, dpw = 7.1) (40.7%). Compared to this bread, substitution with commercial products Raftilin ST (inulin: dpn = 8.4, dpw = 17.4) and Raftilose P95 (fructo-oligosaccharides: dpn = 2.7, dpw = 3.0) yields 11.9% and 45.8% of fructose upon total hydrolysis, respectively. The loss of fructan content by the bakery process is 38% in bread with JAP of autumn and 43% in bread with JAP of spring harvest; Raftilin ST- and Raftilose P95-bread come up with loss of fructan content of 35% and 47%, respectively.

Bread↗
PubMed2006

Plasticity demonstrated in the proteome of a parasitic nematode within the intestine of different host strains.

The soluble global proteome of adult nematode Heligmosomoides polygyrus (H. p.) bakeri, a hookworm laboratory model was compared for the first time in the intestines of a slow-responder mouse host strain (C57/BL10) that is known to support a primary parasite infection for many months, and rapid-responder mouse host (SWR) that is known to eliminate the nematode infection by week 6 postinfection. At week 4 postinfection, major adult nematode proteins selectively produced following establishment of infection in C57/BL10 hosts include several globin forms, calreticulin and a phosphatidylethanolamine-binding protein. The increased synthesis of forms of myosin, actin and troponin in the nematode living in the rapid-responder SWR host may relate to the attempted reorganisation or repair of the cytoskeleton and/or muscle layer in the host immune initiated, increased mucus production and smooth muscle activity within intestinal environment. Initial evidence suggests weakly antigenic forms of globins dominant in the cytosol of H. p. bakeri adults in the intestinal environment compared to their low production in a related free-living nematode. The demonstration of considerable plasticity within a parasitic nematode proteome provides a molecular basis for the previously observed phenotypic plasticity within different host environments. Proteome plasticity has relevance to the efficiency of future vaccine and drug therapy, and the continued failure of defined antigen vaccines in mammalian populations.

Amino Acid Sequence↗
PubMed2001

AFLP analysis of type strains and laboratory and industrial strains of Saccharomyces sensu stricto and its application to phenetic clustering.

Using nine primer pairs, amplified fragment length polymorphism (AFLP) analysis was conducted to characterize industrial, laboratory and type strains of Saccharomyces sensu stricto. S. cerevisiae, S. bayanus, S. carlsbergensis and S. paradoxus had species-specific AFLP profiles, with some variations among the strains. Nineteen wine, ale, bakery, whisky and laboratory strains of S. cerevisiae were differentiated by two primer pairs, while out of 19 strains of sake yeast, two groups consisting of two and eight strains were not differentiated using nine primer pairs. A phenogram of 41 strains of S. cerevisiae, two strains of S. bayanus, the type strain of S. pastorianus, three strains of S. carlsbergensis, one hybrid strain of S. cerevisiae and S. bayanus and the type strain of S. paradoxus was obtained by the unweighted pair group method, using arithmetic averages (UPGMA) based on the percentage of shared AFLP fragments of each sample pair. This phenogram demonstrated clear separations of S. cerevisiae, S. bayanus, S. carlsbergensis and S. paradoxus. However, S. pastorianus ATCC 12752(T) showed the highest percentages of shared fragments with the strains of S. bayanus, and formed a cluster with them. Except for the type strain of S. pastorianus, the percentages of shared fragments showed a similar tendency with reported data of DNA relatedness. The cluster of S. cerevisiae separated into three subclusters: one consisting of sake and shochu strains and a whisky strain; another consisting of bakery, wine, ale and whisky strains; and a third consisting of laboratory strains.

Alcoholic Beverages↗
PubMed1989

Fungal air-borne spores as health risk factors among workers in alimentary industries.

A survey to evaluate the occurrence of air-borne fungal spores in two different food industries, dairies and bakeries, was conducted. Our data revealed considerable fungal pollution in the environments of both industries, as well as some differences in the distribution of the genera of fungi recovered. Noteworthy was the frequent finding of numerous fungi frequently responsible for allergic rhinitis, asthma and other diseases, or well-known for their production of mycotoxins in foods or characterized by their degradative activity against various substances. Aspergillus, Candida, Fusarium, Geotrichum, Mucor and Penicillium were the most common genera identified in dairies while Alternaria, Aspergillus, Botrytis, Candida, Cladosporium, Penicillium and Saccharomyces occurred more frequently in bakeries. The survey showed that fungi can play a significant role in allergic and non-allergic diseases in modern working environments.

Air Microbiology↗
PubMed2001

Occupational hand dermatitis in food industry apprentices: results of a 3-year follow-up cohort study.

OBJECTIVE: The aim of this prospective follow-up study was to quantify the impact of hand dermatitis (HD) in bakers, confectioners and bakery shop assistants, and to investigate related risk factors. METHOD: Bakers', confectioners' and bakery-shop assistants were included in a prospective follow-up study in the region of East Thuringia starting in August 1996. At the beginning of their vocational training 91 apprentices were interviewed and examined in a standardised way. Follow-up examinations and interviews were done after 6 months (n = 79), 12 months (n = 63) and at the end of the training (n = 69) after 36 months. RESULTS: In their case histories 3.3% (n = 3) of the apprentices reported previous HD in childhood and adolescence. The first assessment after 2 to 4 weeks of vocational training revealed HD in 17.5% (n = 16) of the individuals. At the follow-up examination after 6 months, point prevalence of HD was 29.1% (n = 23), after 12 months 27.0% (n = 17) and after 36 months 27.5% (n = 19). Mild to moderate irritant contact dermatitis was the most frequent finding. Finally, an atopic skin diathesis (> 10 points, "atopy score") (OR = 4.89; CI 95% 1.15-20.79), previous HD (OR = 41.1; CI 95% 4.99-339.13) as well as flexural dermatitis (OR = 6.8; CI 95% 1.72-27.22) proved to be predictive factors for the development of HD. No association was found to respiratory atopy (OR = 1.29; CI 95% 0.35-4.7) and metal sensitisation (OR = 1.1; CI 95% 0.29-4.35). Exogenous irritant factors did not show a strong association towards a risk increase. Wet work in general, as well as distinct occupational tasks showed only a tendency for being a risk factor for HD. However, leisure time activities, especially house building and rebuilding (OR = 5.4; CI 95% 1.05-27.81), were associated with an elevated risk. CONCLUSIONS: Endogenous and exogenous factors contribute to the development of HD in bakers' and confectioners' apprentices.

Adolescent↗