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PubMed1990

Storage mite allergy among bakers.

Allergy to storage mites has been shown among farmers and grain elevator workers. This study aimed to examine whether bakers also are sensitized to storage mites. Twenty-three bakers or other employees in bakeries suffering from nasal or pulmonary symptoms were compared with 17 control persons with no relation to bakery work or agriculture. All participants underwent skin prick test with a standard panel of allergens, four types of flour and the storage mites Acarus siro, Lepidoglyphus destructor and Tyrophagus putrescentiae, RAST to storage mites and flour, and measurement of total IgE. We found no difference between the baker group and the control group in prevalence and strength of positive skin prick test or RAST to any of the three storage mite species. In the baker group positive RAST to flour was related to positive RAST to A. siro and L. destructor, but not T. putrescentiae. Almost all bakers sensitized to flour were also sensitized to storage mites (6 of 7). We suggest that if a baker become sensitized to flour he will be more prone to develop specific IgE towards storage mites too.

Animals↗
PubMed1994

Determination of the size of airborne flour particles.

Air sampling was done in a UK bakery and a flour mill with an eight-stage cascade impactor to determine the size of airborne flour particles. The concentration of captured material was determined by a competitive inhibition radioimmunoassay. Comparison of the different sites revealed that 8.79% and 52.14% of the particles in the bakery dough-brake and roll-production areas had a diameter < or = 6.0 microns, respectively, and 19.7% of the particles in the flour mill packing area were of this size. We conclude that in dusty areas up to 20% of the airborne flour particles are of a diameter likely to allow them to be deposited in the bronchial airways and alveoli.

Air Pollutants, Occupational↗
PubMed1994

Comparison of immunologic tests in the diagnosis of occupational asthma and rhinitis.

In this study, three immunologic tests, skin prick test, RAST, and basophil histamine-release test (BHRT), were compared by provocation in the diagnosis of occupational asthma and rhinitis. Twenty-three positive bronchial or nasal challenges were performed on 16 patients (six farmers, six bakery workers, and four food industry workers) and asthma or rhinitis was diagnosed as caused by cereal flour or grain, cow epithelium, storage mites, garlic, or soy dust. A control group consisted of 12 patients, of whom four (two bakery workers, one food industry worker, and one farmer) were challenge-negative, and the rest suffered from pollen allergy and seasonal rhinitis and were not challenged. The sensitivity and specificity of the prick test, RAST, BHRT, and a panel of them were as follows: 74 and 89%, 57 and 86%, 78 and 93%, and 91 and 71%, respectively. The overall concordance among these three type I allergy tests or between immunologic tests and challenge was relatively good.

Adult↗
PubMed1998

Characterized allergens causing bakers' asthma.

Although airborne allergens in bakeries and confectioneries cause one of the most common forms of occupational asthma, namely, bakers' asthma, only a few of them are known in detail so far. Here we summarize current knowledge of bakery allergens and describe our own two-dimensional (2-D) immunoelectrophoresis studies of wheat-flour allergens as well as the allergenic baking enzyme Asp o 2. Out of approximately 700 soluble wheat polypeptides, 70 show IgE binding; the following wheat-flour allergens could be identified and characterized: members of the alpha-amylase inhibitor family (14-18 kDa), acyl-CoA oxidase (26 kDa), peroxidase (36 kDa), and fructose-bisphosphate aldolase (37 kDa). However, the great majority of the soluble wheat-flour allergens, mainly located in the 27-, 55-, and 70-kDa areas of the 2-D immunoblots with pI values of 5.8-6.8, 5.9-6.5, and 5.5-6.1, respectively, are not known at present. Asp o 2, to which approximately 25% of all bakers with respiratory symptoms are sensitized, is a well-characterized starch-cleaving enzyme. We conclude that great effort is still needed to describe all major wheat-flour allergens. As shown by Asp o 2, knowledge of the causative allergens and their characteristics enables us to initiate very effective preventive measures such as the introduction of granulated allergenic products.

Allergens↗
PubMed1990

Oral health of workers in the modern Finnish confectionery industry.

The association between type of work and dental findings and the relevance of sugar dust as an occupational hazard to dental health was studied in workers producing sweets, biscuits, and bakery products, and in controls in a work environment not concerned with sugar. 298 employees, 42 +/- 11 yr of age, were investigated clinically and by means of chemical and microbiological tests of their saliva. Mean total time of work on the production line in question was 10 +/- 8.5 yr. Periodontal treatment needs increased similarly with increasing age in all subgroups. Subjects concerned with biscuit production had significantly higher DMFS values than subjects in the other groups. They also had significantly higher numbers of untreated cavities: 79.6% compared with 54.7% in those making sweets, 48.3% in bakery workers, and 62.6% in the controls not exposed to sugar. High levels of lactobacilli and Streptococcus mutans were found equally in all subgroups. Because work hygiene measurements have previously shown that sugar and flour dust concentrations were below accepted limits in the confectionery factory studied, the results do not seem to support the hypothesis that airborne sugar is an occupational dental health hazard. Some other factors need to be accounted for to explain the findings.

Adolescent↗
PubMed1996

Enzyme immunoassays for total and allergen specific IgE in population studies.

OBJECTIVE: Extensive IgE serology in occupational or environmental health studies is often hampered by a lack of technical facilities and finance. The use in population studies of relatively simple and inexpensive enzyme immunoassays (EIAs) was therefore evaluated for the assessment of total serum immunoglobulin E (IgE), and of specific IgE reactions with various common (house dust mites, grass and birch pollen, and cat) or occupational (fungal alpha-amylase and rat urinary protein) allergens. METHODS: Total IgE was measured with a sandwich EIA, calibrated with commercially available IgE standards. Reproducibility was studied by testing pooled normal human serum samples in each of a large series of test plates. A panel of 156 children's serum samples with known IgE values was used to compare the assay with other total IgE assays. A previously developed EIA for anti-yeast IgE was adapted for the measurement of IgE reacting with various common and occupational allergens. Binding of IgE to microwells coated with commercially available allergen extracts, or allergen preparations from our own laboratory, was measured with a monoclonal anti-human IgE antibody and subsequent incubations with biotinylated rabbit anti-mouse Ig and avidin-peroxidase. Panels of serum samples from school children (n = 116), bakery workers (n = 126), and laboratory animal workers (n = 52) were used to study sensitivity and specificity, with reference to skin prick tests as the standard, and to compare the EIAs with commercially available test kits. RESULTS: The detection limit of the EIA for total IgE was 0.5-1 kU/l for undiluted serum samples, and the coefficient of variation between assays was less than 15% at serum concentrations between 1 and 150 kU/l. Results obtained with the panel of 156 children's serum samples were strongly correlated (r2 = 0.86) with IgE concentrations measured previously by radioimmunoassay. The results of the EIA for various occupational allergens correlated very well, both qualitatively and quantitatively, with the results of commercial test kits. Sensitivity and specificity of the EIA results as a predictor of skin prick test reactivity towards common allergens (house dust mite, grass pollen, birch pollen, and cat) were remarkably high (> 80%-90%) in the series of 116 children's serum samples. In a population of bakery workers the specificity of the EIAs was also very high (> 90%). The sensitivity was notably lower (30%-70%) in this adult population, which is, however, in agreement with results reported for conventional IgE tests. CONCLUSION: As the costs were estimated to be at least five to 10-fold lower than those of commercial test kits, the EIAs for total and specific IgE may be very useful tools in epidemiological studies of atopic respiratory or other disorders.

Adult↗
PubMed1982

Baker's asthma (grain-dust-induced asthma).

A 48-year-old black male with no underlying atopy developed asthma after working nine years at a bakery. The attacks of wheezing were preceded by nasal symptoms and usually occurred after several hours of work. Skin testing revealed reactivity to dust, molds, and wheat extracts; serum level of IgE was normal, and a RAST screen to common allergens was negative. A bronchial provocation test using commercial wheat extract was negative, but the same test using the patient's own bakery flour resulted in an immediate positive reaction. The pathogenesis and management of grain-dust-induced asthma are discussed.

Adult↗
PubMed1988

Lung cancer incidence among Swedish bakers and pastrycooks: geographical variation.

In a cohort of 14,352 Swedish male bakers and pastrycooks, the standardized incidence ratio (SIR) for lung cancer 1961-79 varied significantly between geographical regions. In the three largest towns, the risk in bakers and pastrycooks was at the same level as in all men. When these three towns were excluded, there was a considerable excess risk, even after adjustment for smoking (SIR = 1.6, CI = 1.2-2.1). The SIR for lung cancer in bakers and pastrycooks were significantly lower in regions where the percentages of employed in big bakeries and confectioneries were high. The result of a case-control study, done within the cohort, suggested a somewhat higher lung cancer risk in bakers compared with pastrycooks. These results support the hypothesis that the excess risk may be due to exposure to carcinogens especially prevalent in small bakeries.

Cohort Studies↗
PubMed2006

A new species of Rhabdias from lungs of the wood frog, Rana sylvatica, in North America: the last sibling of Rhabdias ranae?

Rhabdias bakeri n. sp. is described from specimens found in lungs of the wood frog, Rana sylvatica, from North Dakota. The new species has previously been mistakenly identified as Rhabdias ranae Walton, 1929, a common parasite of the leopard frog, Rana pipiens. The new species differs from R. ranae and Rhabdias joaquinensis Ingles, 1935 by the shape and size of pseudolabia, shape and size of buccal capsule, and wider esophageal bulb. Molecular analysis based on the partial sequences of nuclear 18S rDNA gene, complete sequences of internal transcribed spacer region, and partial sequences of 28S gene demonstrates clear differences between Rhabdias from Ra. sylvatica and Ra. pipiens, and supports the status of R. bakeri as a new species.

Animals↗
PubMedDate not supplied

[Epidemiological characteristics of salmonellosis in Vojvodina].

INTRODUCTION: Salmonella infections are the most common food-born diseases transmitted from animals to humans. Epidemics of salmonellosis occur after eating improperly cooked contaminated foods. MATERIAL AND METHODS: A descriptive epidemiological method was used to analyse epidemiological characteristics of salmonellosis in Vojvodina in the period 1978-2003. RESULTS: During this period there were 26,851 cases of salmonellosis (mean annual incidence of 51.1/100,000 and mean annual mortality of 0.9/100,000). Mean annual case fatality ratio during this period was 0.1%. The specific incidence was highest in 12-24 month-old children (251/100,000), and lowest in the oldest age group (13.9/100,000). Lethality was highest in children younger than 1 year, and persons older than 50 years (84%). The number of cases registered in food-born epidemics makes 41.7% of all registered cases. A mayority of 772 registered epidemics were small epidemics among families, relatives and friends. The great epidemics with large number of infected persons were due to an industrial bakery with 1713 ill persons and a public restaurant with 311 ill persons during the 80's. An epidemic was due to sandwiches from an industrial bakery distributed through the whole territory of Vojvodina with the highest incidence of salmonellosis in 1987 (137.7/100,000). The most common serotype was S. Enteritidis (69.7%), but 68 more serotypes were isolated. The most common cause of epidemics were eggs and egg products (76.2%). Salmonella spp. was isolated from food in small number of epidemics (less than 20%), because epidemics were discovered usually 2 or 3 days after their beginning.

Adolescent↗
PubMed2005

An occupational health physician's report on the improvement in the sleeping conditions of night shift workers.

This paper reviews briefly our research findings on sleep and health for shift workers at a bakery and a dish factory and aims to give some information on health protection with improved sleep. Our medical examinations revealed that rises in blood pressure (BP) were frequently observed in male bakery workers on the fixed night shift. They took a two-hour nap from 1:00 to 3:00 during the night shifts according to our advice. As a result, their diastolic BP significantly decreased in subsequent years. Women working shifts before 3:00 at a dish factory seemed to show more sleep disturbance, higher daytime sleepiness, and more fatigue than those working shits from 3:00. Total sleep hours taken during the daytime was similar between two groups. Among the dish, factory workers who switched to midnight or night shifts, 70% reported slow recovery from fatigue and 30% felt deteriorated health. These women also reported increased efforts to obtain a deep sleep, probably making up for shortened sleep. Occupational physicians can act to improve shift work conditions through monitoring the health of workers, applying naps, and designing possible schedules to secure deep, sufficient sleep.

Adult↗
PubMed2004

[Foods with complaints of fungal contamination and physical problems caused by their ingestion].

A survey concerning foods for which complaints of fungal contamination had been made was carried out by distributing and retrieving a questionnaire. The subject of the survey was foods that were examined for fungi by institutes and laboratories belonging to regulatory agencies following consumers' complaints or upon request from food companies to solve problems. We analyzed 1,096 cases recovered from 40 organizations located in 30 prefectures. Most foods with fungal contamination were "cake and snacks", "beverages" and "bakery products", and processed and cooked foods and beverages accounted for more than 90% of the complaints. The numbers of cases were greater in the summer and less in the winter. The major fungal genus detected in the suspect foods were Penicillium, Aspergillus and Cladosporium. Aspergillus niger was the dominant species contaminating bakery products. Complainers reported physical symptoms including diarrhea, stomach ache, nausea and vomiting in 18% of the cases in which they had eaten or drunk fungus-contaminated foods or beverages. There was no clear difference in the fungi detected between foods and beverages that caused symptoms and those that did not. The proportion of beverages was greater in the foods that induced symptoms than in the whole of the foods for which complaints were made. This was presumed to be because consumers drank fungus-contaminated beverages more often than they ate fungus-contaminated foods.

Aspergillus↗
PubMed1999

Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres.

To determine the safety of a high moisture bakery product, packaged under modified atmospheres, challenge studies were done on English-style crumpets (water activity [a(w)] 0.990, pH 6.5) inoculated postbaking with Clostridium botulinum types A and proteolytic B spores (5 X 10(2) spores/g). Products were packaged either in air, in air with an Ageless FX200 oxygen absorbent, or in a CO2/N2 (60:40) gas mixture, stored at ambient temperature (25 degrees C), and monitored for toxicity daily. All inoculated crumpets were toxic within 4 to 6 days and were organoleptically acceptable at the time of toxigenesis. Counts of C. botulinum increased to approximately 10(5) CFU/g at the time of toxicity. To determine the effect of baking on product safety, subsequent challenge studies were done on crumpets inoculated with 5 x 10(2) spores/g (baked weight basis) prior to baking. All crumpets were toxic after only 6 days, irrespective of packaging conditions, and toxigenesis again preceded spoilage. Temperature profile studies showed that the maximum internal temperature reached during baking was 97 degrees C, and the total baking process was equivalent to 0.03 min at 121 degrees C. The actual time to toxin production in both studies (4 to 6 days) correlated well with the predicted time (3.4 days) using the U.S. Department of Agriculture Pathogen Modeling Program (version 5.1) for proteolytic strains of C. botulinum. These studies confirm that high moisture bakery products, if contaminated with C. botulinum spores either pre- or postbaking, could pose a public health hazard, if packaged in air (in a high gas barrier package where O2 was depleted and CO2 was generated during storage) or under modified atmosphere packaging conditions and stored at ambient temperature.

Botulinum Toxins↗
PubMed2001

Development and validation of a monoclonal based immunoassay for the measurement of fungal alpha-amylase: focus on peak exposures.

The inhalation of flour dust has been implicated in the induction of sensitisation and elicitation of respiratory symptoms, such as asthma in bakers. In addition to the cereal allergens present in wheat flour, enzymes in flour improvers, in particular fungal alpha-amylase, are now known to be a significant cause of respiratory allergy in the baking industry.A monoclonal antibody based enzyme-linked immunoassay (ELISA) was developed using two monoclonal antibodies that recognised two distinct epitopes of the fungal alpha-amylase enzyme. The ELISA had an inter-assay variation of 12.0% at 1360 pg/ml and 12.8% at 564 pg/ml and intra-assay variation of 4.9% at 1340 pg/ml and 6.1% at 504 pg/ml. The assay had a sensitivity of 200 pg/ml. Competitive inhibition assays confirmed that the monoclonal antibodies had no cross reactivity with other enzymes used in the baking industry and could distinguish added fungal alpha-amylase from cereal amylase. We assessed the levels of exposure to dust, total protein and fungal alpha-amylase in four UK bakeries ranging in size and technical capabilities. Within the bakeries we surveyed, workers were exposed to variable levels of inhalable dust (0.8-39.8 mg/m3), total protein (0-5.7 mg/m3) and fungal alpha-amylase (0-29.8 ng/m3). Consecutive 15 min personal samples taken over a 1 h period demonstrated that the ELISA could measure fungal alpha-amylase exposure in such a 15 min period. Short term peak exposures to fungal alpha-amylase could be identified which may contribute to the sensitisation in individuals who appear to have low exposure levels if measured over a full shift period.

Antibodies, Monoclonal↗
PubMed2004

[Wheat, bread and pasta in Mediterranean diets].

Cereals in diets have varied along evolution trends in food patterns. Cereals are starchy foods and are the main source of polysacharides in the diet. In Mediterranean countries, cereals have been used in different ways, though they are mainly used as refined cereals. Wheat bread is one of the most commonly used. In the average Spanish diet, considerable changes have taken place since 1961 leading to a significant decrease in percent energy from carbohydrate. At the same time, percent energy from fat has increased as web as protein intake. These changes in the nutritional pattern reflect a continuous decrease in consumption of grains and cereals, pulses and potatoes. In the last decades, consumption of pasta however has increased as web as consumption of processed bakery products and biscuits. Scientific and epidemiological evidence show that cereals should be the main source of energy in the diet, in line with the so-called Mediterranean Diet. Polysacharides should provide 50-55% energy. In order to reach that goal, cereal, legumes and potatoes should be included in the daily diet as 4-6 portions. Whole grain cereales should be preferred or food preparations combining pasta, potatoes or rice with vegetables in order to reduce the glycemic index. Processed bakery products and biscuits should be consumed in moderation.

Bread↗
PubMed1991

[Contribution of iron of bread to the Chilean diet].

The content and bioavailability of iron contained in Chilean bread was studied in a random sample from 301 bakeries. A wet digestion procedure followed by a colorimetric method was used. Iron bioavailability was examined in 9 adult women using the extrinsic radioactive tag method. The iron content of bread was 2.4 +/- 0.7 mg/100 g (normally distributed) and 71% of bakeries used wheat flour with adequate iron content. The geometric mean of iron absorption was high (10.5%). Simultaneous ingestion of milk or tea decreased iron absorption by 26 and 35%, respectively. These data suggest that bread represents an important source of iron in the diet of the Chilean population. Iron fortification of bread should be supported and improved nationwide.

Adult↗
PubMed1990

[Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].

Baker's asthma is the most frequent occupational lung disease in Switzerland and West Germany. Cereal flours, and more rarely flour parasites, are implicated as the responsible allergens. Based on an observation of a case of baker's asthma due to monovalent sensitization to alpha-amylase used as additive to flour, 31 bakers with occupational asthma and/or rhinitis were routinely tested by skin tests and serological RAST examinations for allergic sensitivity to flour, alpha-amylase and other bakery additives. 17/31 subjects (55%) reacted positively in scratch tests to a commercial powdered alpha-amylase and 13/20 (65%) to a lecithin preparation. 23/31 (74%) and 19/31 (61%) were RAST positive to wheat and to rye flour respectively. 32% had RAST specific IgE to alpha-amylase (from Aspergillus oryzae), 19.3% to soya bean flour and 16% to malt. 7/12 and 5/12 respectively reacted to trypsin inhibitor and lipoxidase, the main allergens in soya bean. In two patients monosensitization to alpha-amylase was present. In accordance with other reports we recommend that baking additives, especially alpha-amylase, should be tested in allergological diagnosis of occupational diseases in flour processing workers. Full declaration of all additives used in the bakery industry is needed.

Adolescent↗
PubMedDate not supplied

[Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].

Preservation of thiamine, riboflavin and niacin was studied in bread baked either from best-grade wheat flour enriched with vitamins B1, B2 and PP at the mill, or after the vitamins were added to the dough at the bakery. It was established that during the bread baking the content of vitamins was decreased by 33.3-58.1% when the wheat flour was vitaminized at the mill, and by 17.0-38.7% when the vitamins were added to the dough at the bakery. The content of thiamine and niacin in the bread prepared from flour vitaminized at the mill conforms to the standards recommended by the Institute of Nutrition, Academy of Medical Sciences of the USSR, for wholesale sorts of bread.

Bread↗