- Baker, Cook
- Food industry
- Pastry cook
Eggs, Ovalbumine, Vitellus, Yolk.
Incidence: low as few people are involved in this precise type of work.
Subjects are not always atopic.
IgE-dependent mechanism. Specific forms of IgE have been demonstrated to be present at significant levels, in particular for ovomucoid and ovalbumin.
Spraying and brushing of foodstuffs with solutions containing egg yolk. Manufacture of egg powder.
An American study performed in bakers and confectioners and published in 2001 demonstrated that it is possible to measure protein levels (ovalbumin, the ovomucoid fraction and lysozyme) in the workplace. The highest levels were found in those parts of the factory where the eggs are broken (breaking room).
Asthma, cough and breathing difficulties, initially occurring at the start and at the end of the working day. Risk of anaphylactic reactions occurring after ingestion of egg products, similarly after occupational exposure, an “egg-egg” syndrome may be observed.
Skin prick test with whole egg or its constituents (unreliable).
Immunological dosage: RAST/CAP RAST.
Bronchial provocation test (in hospital) and monitoring bronchial flow rates during work.