Allergens, baking industry

Agent Name
Allergens, baking industry
Major Category
Biological Agents
Plant-Derived Allergens
Occupational asthma documented [Malo]:
Flour (wheat, rye and soya)--bakers or millers
Lathyrus sativus (grass pea)--flour handlers;
Soybean lecithin--bakers;
Saccharomyees cerevisiae (baker's yeast)--baker;
Konjac flour--flour handler;
White Lupin flour--food processor;
Causes of contact urticaria in bakers:
Flour; alpha-Amylase, Cellulase; Xylanase; Balsam of Peru; Cinnamic aldehyde; and Benzaldehyde; [Kanerva, p. 1274] Bakers’s may develop both immediate and delayed hypersensitivity reactions to flour. The additive, cinnamon, has caused allergic contact dermatitis in bakers. Ammonium persulfate, a cause of contact urticaria, has been banned as an additive in some countries. Benzoyl peroxide can cause allergic contact dermatitis, and alpha-amylase can cause contact urticaria in bakers. Irritant contact dermatitis is less common today because of mechanization of the industry. [Marks, p. 324] "We describe a series of six patient cases with occupational immediate allergy to buckwheat." [PMID 32944967]
Biomedical References

Adverse Effects

Skin Sensitizer

Diseases, Processes, and Activities Linked to This Agent


Occupational diseases associated with exposure to this agent: