Occupational dermatitis in food handlers and bakers

Of 1346 patients with suspected contact dermatitis examined in Toronto, 10 bakers and 10 food handlers were found to have occupational contact dermatitis. Although not dissimilar in age, years in the trade, or length of illness, men were significantly overrepresented in the population of bakers (100% vs 40%, p less than 0.05). One baker had occupational asthma related to rye flour. Compared with the bakers, significantly more of the food handlers had allergic contact dermatitis (70% vs 20%, p less than 0.05). In addition to food components, cinnamates and rubber were found to be causes of allergic response. One food handler had contact urticaria caused by shellfish. The standard screening tests, combined with the use of contactants specific to occupational history, yielded a definitive determination of the existence of a contact allergy in our subjects.