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Occupational hypersensitivity pneumonitis in a koji brewer
Takashi Ishiguro1, Shoko Kawai1, Ayako Kojima1
1Department of Respiratory Medicine Saitama Cardiovascular and Respiratory Center Saitama Japan.
Clinical Case Reports
|March 14, 2018
Summary
Hypersensitivity pneumonitis from Aspergillus oryzae, a mold used in food fermentation, is rare but important for physicians to recognize. Increased global food production may lead to more cases of this lung disease.
Area of Science:
- Microbiology
- Immunology
- Food Science
Background:
- Koji, a fermented food product, relies heavily on Aspergillus oryzae, a common mold.
- Traditional food production methods are increasingly globalized, expanding the reach of koji and A. oryzae.
Observation:
- Hypersensitivity pneumonitis is an immune-mediated lung disease.
- Few cases link hypersensitivity pneumonitis specifically to A. oryzae exposure.
Findings:
- Aspergillus oryzae can cause hypersensitivity pneumonitis.
- This condition may be underdiagnosed in clinical practice.
Implications:
- Physicians must be aware of A. oryzae as a potential cause of hypersensitivity pneumonitis.
- Increased global food trade necessitates vigilance for occupational and environmental lung diseases related to food production molds.
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