Type IV allergy in the food processing industry: sensitization profiles in bakers,cooks and butchers

Data about the impact of allergic contact dermatitis in food processing occupations are scarce. The objective of this study was to identify the most frequent allergens and sensitization profiles in employees of the food processing industry. The results of patch testing performed in 873 bakers, cooks and butchers suspected of having occupational allergic contact dermatitis from 33 dermatological departments of the Information Network of Departments of Dermatology (IVDK) from 1992 to 1999 were analysed. A final diagnosis of allergic contact dermatitis was made in 213 patients (24.4%). Qualitative and quantitative differences in allergen profiles could be identified. Significantly higher sensitization rates were found in employees in the food processing industry, compared to the total test population, for nickel sulphate (22.4% versus 17.2%, p < 0.0005), thiuram mix (4.9% versus 2.6%, p < 0.0005), formaldehyde (3.5% versus 2.1%, p < 0.005) and Compositae mix (6.2%, p < 0.0005). Significantly lower sensitization rates were found for thimerosal (4.5% versus 6.9%, p < 0.05). For patch testing in food workers, we recommend the standard, the rubber and the Compositae series, as well as patients' own products according to the individual history.