[Type IV contact allergies in the food processing industry: an update].

BACKGROUND

The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema.

OBJECTIVES

The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations.

METHODS

The literature on type IV sensitization in the food sector is summarized.

RESULTS

The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae.

CONCLUSION

Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.