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Cheese worker's hypersensitivity pneumonitis.

J A Campbell, M J Kryda, M W Treuhaft

    The American Review of Respiratory Disease
    |April 1, 1983
    PubMed
    Summary
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    A cheese factory worker developed hypersensitivity pneumonitis from Penicillium roqueforti exposure. Symptoms resolved upon leaving the workplace, indicating an occupational lung disease specific to blue cheese manufacturing.

    Area of Science:

    • Pulmonary Medicine
    • Immunology
    • Occupational Health

    Background:

    • Hypersensitivity pneumonitis (HP) is an immune-mediated lung disease caused by inhaled antigens.
    • Occupational exposures are a significant cause of HP, particularly in agricultural and industrial settings.
    • The role of specific molds in artisanal food production, like cheese manufacturing, as HP triggers is an area of ongoing investigation.

    Observation:

    • A patient working in a blue cheese production facility presented with symptoms including cough, dyspnea, and malaise.
    • Clinical examination revealed bibasilar crackles, reduced lung volumes, and hypoxemia.
    • Chest roentgenogram showed bilateral infiltrates, consistent with an inflammatory lung process.

    Findings:

    • The patient's symptoms and radiological findings resolved completely after removal from the occupational environment.

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  • Bronchoalveolar lavage demonstrated a lymphocytic alveolitis, a hallmark of HP.
  • Serological and lavage fluid analysis confirmed the presence of antibodies to Penicillium roqueforti, identifying the causative agent.

    • Implications:

    • This case highlights Penicillium roqueforti as a novel antigen causing occupational hypersensitivity pneumonitis.
    • It underscores the importance of considering artisanal food manufacturing environments as potential sources of occupational lung disease.
    • Further research is warranted to identify and mitigate risks associated with mold exposure in the food industry.