Ebook Food allergy molecular and clinical practice: Part 2
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Ebook Food allergy molecular and clinical practice: Part 2
Ebook Food allergy molecular and clinical practice: Part 2
8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2 and High Risk Working Populations8.2Food Processing Activities and Allergen Sources8.3Epidemiology and Risk Factors8.4Clinical Features and Diagnostic Approaches8.5Biological and Biochemical Characteristics of known Occupational Allergens8.5.1Seafood Allergens8.5.2Flour Allergens Including Enzyme A Ebook Food allergy molecular and clinical practice: Part 2dditions8.5.3Spice Allergens1Division of Occupational Medicine and Centre for Environmental and Occupational Health Research, School of Public HealthEbook Food allergy molecular and clinical practice: Part 2
and Family Medicine, University of Cape Town, South Africa.2Department of Occupational and Environmental Medicine, University Hospital of North Norway8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2ve Approaches8.7ConclusionReferences8.1 INTRODUCTION—FOOD INDUSTRY AND HIGH RISK WORKING POPULATIONSThe food industry is one of the largest employers of workers exposed to numerous allergens that are capable of inducing immunological reactions resulting in allergic disease (Jeebhay 2002a, Cartier 20 Ebook Food allergy molecular and clinical practice: Part 210, Sikora 2008). Such allergic reactions can occur at every level of the industry, from growing/harvesting of crops or animals, storage of grains, prEbook Food allergy molecular and clinical practice: Part 2
ocessing and cooking, conversion, preparation, preservation and packaging of food substances (Gill 2002). It is estimated that at least one third of t8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2AO (year 2010). The International Labour Organisation estimates that the food industry comprises about 10% of the global working population.The largest food-handling population is employed in the agricultural sector followed by the food manufacturing and processing industry that employs workers invo Ebook Food allergy molecular and clinical practice: Part 2lved in a broad spectrum of occupations. These include sectors involved in processing of fruit, vegetables, meat, fish, oils and fats; dairy products;Ebook Food allergy molecular and clinical practice: Part 2
grain mill products, starches and starch products (e.g., sweets, chocolates, confectionery); prepared animal feeds; and beverages. Materials processe8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2lavouring, packaging and labelling. Both these biological and chemical materials are known to contain sensitising agents capable of causing occupational allergies among high risk working populations (Jeebhay 2002b).Workers considered to be at increased risk include farmers who grow and harvest crops Ebook Food allergy molecular and clinical practice: Part 2; factory workers involved in food processing, storage and packing; as well as those involved in food preparation (chefs and waiters) and transport.17Ebook Food allergy molecular and clinical practice: Part 2
7Food Allergy: Molecular and Clinical Practice8.2 FOOD PROCESSING ACTIVITIES AND ALLERGEN SOURCESIn the occupational setting, hazardous constituents o8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2iseases commonly encountered in the food industry include respiratory diseases such as occupational asthma, rhinitis, conjunctivitis and hypersensitivity pneumonitis, as well as skin disease such as contact dermatitis (Sikora 2008, Gill 2002).Tables 8.1 and 8.2 outline common food sources (cereals, Ebook Food allergy molecular and clinical practice: Part 2plants/ vegetables/fruits/spices, seeds, herbal teas, mushrooms, farm products) as well additives (colorants, thickening agents, sulphites and enzymesEbook Food allergy molecular and clinical practice: Part 2
) and food contaminants (mites and other insects, fungi, parasites) associated with food storage that are found in food processing industries. Most of8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2ing or synthetically derived, and which act as allergic respiratory sensitisers (James and Crespo 2007, Cartier 2010).Various work processes are employed in the food industry that produce wet aerosols and dust particulates that are capable of being inhaled and causing allergic reactions. This is typ Ebook Food allergy molecular and clinical practice: Part 2ically illustrated in the seafood industry in which processes such as cutting, scrubbing or cleaning, cooking or boiling, and drying are commonly usedEbook Food allergy molecular and clinical practice: Part 2
(Table 8.3) (Jeebhay 2001). Various immunological techniques have been developed to determine the allergen concentrations produced by these work proc8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry Ebook Food allergy molecular and clinical practice: Part 2ions as has been observed for flour dust measurements in the baking industries, whereas this has not been borne out for studies in the seafood processing industry due to the nature of the aerosolised particles (Baatjies 2010, Jeebhay 2005a). Other food processing activities such as storage, thermal Ebook Food allergy molecular and clinical practice: Part 2denaturation, acidification and fermentation may destroy allergens, cause conformational changes or result in the formation of new178Occupational AlleEbook Food allergy molecular and clinical practice: Part 2
rgy and Asthma Associated until inhalant Food AllergensTabic 8.1 Food allergens responsible for occupational asthma.AgentOccupational exposureCerealsW8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food Industry 8Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay' * and Berit Bang1 2CONTENTS8.1Introduction—Food IndustryGọi ngay
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