commercial kitchens & Occupational Lung Disease

I am a Health & Safety specialist, I would like to know if any research has been carried out relating to chefs working in commercial kitchens and occupational lung disease? Sripaiboonkij P, Phanprasit W, Jaakkola MS, Respiratory effects of occupational exposures in a milk powder factory, Eur Respir J, 2008;31:807-814, Massin N, Hecht G, Ambroise D, Héry M, Toamain JP, Hubert G, Dorotte M,Bianchi B, Respiratory symptoms and bronchial responsiveness among cleaning and disinfecting workers in the food industry , Occup Environ Med, 2007;64:75-81, Toskala E, Piipari R, Aalto-Korte K, Tuppurainen M, Kuuliala O, Keskinen H, Occupational asthma and rhinitis caused by milk proteins., J Occup Environ Med, 2004;46:1100-1101, Labrecque M, Coté J, Cartier A, Lemière C, Malo J-L., Occupational asthma due to pork antigens, Allergy, 2004;59:893-893, Munoz X, Cruz MJ, Albanell M, Morell F, Occupational asthma in food packers, Archivos de Bronconeumologia, 2003;39:324-326, Jarvis D, Chinn S, Luczynska C, Burney P, Association of respiratory symptoms and lung function in young adults with use of domestic gas appliances, Lancet, 1996;347:426-431, Rossi GL, Corsico A, Moscato G, Occupational asthma caused by milk proteins: report on a case, J Allergy Clin Immunol, 1994;93:799-801, Savonius B, Kanerva L, Anaphylaxis caused by banana, Allergy, 1993;48:215-216, Bernstein JA, Kraut A, Bernstein DI, Warrington R, Bolin T, Warren CP, Bernstein IL, Occupational asthma induced by inhaled egg lysozyme, Chest, 1993;103:532-535, Patel PC, Cockcroft DW, Occupational asthma caused by exposure to cooking lobster in the work environment: a case report, Ann Allergy, 1992;68:360-361, Carmona JGB, Picon SJ, Sotillos MG, Gaston PG, Occupational asthma in the confectionary industry caused by sensitivity to egg, Allergy, 1992;47:190-191, Smith AB, Bernstein DI, London MA, Gallagher J, Ornella GA, Gelletly SK, Wallingford K, Newman MA, Evaluation of occupational asthma from airborne egg protein exposure in multiple settings, Chest, 1990;98:398-404, Olaguibel JM, Hernandez D, Morales P, Peris A, Basomba A, Occupational asthma caused by inhalation of casein, Allergy, 1990;45:306-308, Reed CE, Occupational asthma in the egg processing industry, Chest, 1990;98:261-262, Smith AB, Bernstein DI, Aw TC, Gallagher JS, London M, Kopp S, Carson GA, Occupational asthma from inhaled egg protein, Am J Industr Med, 1987;12:205-218, Johns RE, Lee JS, Gibbons HL, Reading JC, Agahian B, Respiratory effects of mesquite broiling, J Occup Med, 1986;28:Nov-No*, Meding B, Immediate hypersensitivity to mustard and rape, Contact Dermatitis, 1985;13:121-122, Edwards J, McConnochie K, Davies BH, Skin-test reactivity to egg protein-exposure by inhalation compared with ingestion, Clin Allergy, 1985;15:147-150, Campiglio R, Bonazzina R, Cortona G, Nava C, Allergic pathology in a pre-prepared pizza production department, Med Lav, 1983;74:272-276, Edwards JH, McConnochie K, Trotman DM, Collins G, Saunders MJ, Latham SM, Allergy to inhaled egg material, Clin Allergy, 1983;13:427-432, Nava C, Brambilla G, BriaticoVangosa G, Marchisio M, Talamo F, Occupational asthma in food workers: study of three cases, Med Lav, 1983;74:302-307, Baur X, Konig G, Bencze K, Fruhmann G, Clinical symptoms and results of skin test, RAST and bronchial provocation test in 33 papain workers, Clin Allergy, 1982;12:9-17,

Occupational Asthma, Specialist, 3/8/2009, 3/8/2009,

The main problem with commercial cooking is in bakers where there is a substantial problem with occupational asthma, from flour of various grains, and enzymes added as improvers. The same flour and other enzymes have caused problems in more general cooking. There are a range of reports of asthma in other cooks, perhaps the most common is in aerosols from cooking crustaceae and fish, but here are reports with bananas, onions, garlic, meat and many others. Powdered egg and milk may also be particular problems. There is also a literature on domestic cooking with gas as opposed to electricity, where nitrogen oxides are sometimes higher when not adequately extracted. I know of no industrial studies of this

3/8/2009