Asthma and rhinitis in Parma Ham producers

This study adds to research on the industries where storage mite allergy might occur. The paper describes one worker with work-related asthma symptoms, peak flow monitoring and positive IgE to storage mites, as well as 15 with occupational rhinitis (the denominator data are unclear). All those with storage mite IgE also reacted to house dust mites, but many of the controls reacted only to the house dust mites.

Parma hams are produced by means of a long process that includes phases of salting, resting, washing and drying, and greasing and curing. By law, Parma ham is cured by hanging the prepared haunches on racks for at least 1 year (and, in some cases, 3 years) after the date of first salting, in darkened, air-controlled cellars at a temperature of 15-23°C. These conditions favour the formation of a soft surface patina of white mould and mites, which are indispensable for the development of the typical aroma. The arthropods that settle on the surface of a ham include Tyrophagus putrescentiae, Acarus siro and Lepidoglyphus destructor.

References

	Tafuro F, Ridolo E, Goldoni M, Montagni M, Mutti A, Corradi M, Work-related allergies to storage mites in Parma (Italy) ham workers , BMJ Open, 2015;5:e007502,10.1136/bmjopen-2014-007502

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