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Occupational asthma in fruit salad processing

D Sen1, K Wiley, J G Williams

  • 1Health and Safety Executive, Bootle, Merseyside, UK.

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology
|May 30, 1998
PubMed
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Workers developing respiratory symptoms like shortness of breath and wheezing were exposed to fungal enzymes during fruit preparation. Enzyme exposure led to immunological sensitization and occupational asthma, highlighting workplace risks.

Area of Science:

  • Occupational Health
  • Immunology
  • Respiratory Medicine

Background:

  • Workers preparing fruit for salads experienced respiratory issues.
  • Exposure involved handling citrus fruits soaked in fungal enzymes (pectinase, glucanase).

Purpose of the Study:

  • Investigate respiratory symptoms in fruit preparation workers.
  • Determine the cause of work-related respiratory symptoms.

Main Methods:

  • Clinical assessment by a respiratory physician.
  • Pulmonary function tests including spirometry and peak flow monitoring.
  • Serological tests for IgE and IgG antibodies against workplace enzymes.

Main Results:

  • Workers reported shortness of breath, chest tightness, and wheezing, improving on days off.

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  • Peak flow measurements confirmed a work-related pattern.
  • All workers showed IgE responses to the enzyme solution and improved after leaving the work environment.

    • Conclusions:

    • Fungal enzymes, even in liquid form, can cause sensitization.
    • Occupational asthma can be induced by enzyme exposure in fruit processing.
    • Workplace interventions are crucial to prevent enzyme-induced respiratory diseases.