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Latent period for symptomatic sensitization in bakeries
1CMM, The Courtyard, Hall Lane, Wincham, Northwich, Cheshire CW9 6DG, UK. trevorsmith@pmihealthgroup.co.uk
Occupational Medicine (Oxford, England)
|March 11, 2005
Summary
The average time for bread bakery workers to develop sensitization symptoms like asthma or rhinitis is 7.3 years. This long latent period highlights the need for ongoing occupational health surveillance.
Area of Science:
- Occupational health
- Allergology
- Epidemiology
Background:
- Occupational sensitization to allergens is a significant concern in the food industry.
- Bread bakery workers are exposed to various flour dusts, posing a risk for respiratory sensitization.
Purpose of the Study:
- To determine the latent period for the development of symptomatic sensitization in bread bakery workers.
- To inform occupational health surveillance strategies for this population.
Main Methods:
- Analysis of data from an in-house health surveillance program within a large bakery organization.
- Identification of employees who developed asthma or rhinitis attributable to sensitization over a 10-year period.
Main Results:
- Ninety employees were identified with symptoms of sensitization over 10 years.
- The mean latent period for symptomatic sensitization was 7.3 years.
- Three employees experienced symptom onset within their first year of exposure.
Conclusions:
- A typically long latent period, often exceeding one year, is observed for sensitization in bakery workers.
- Health surveillance upon appointment and annual follow-ups are recommended to effectively identify affected individuals in bakery environments.