Lack of evidence of IgE allergic sensitisation from working with lactic acid bacteria in the dairy foods industry
| Autor: | Anne Oppliger, Audrey Laboissière, Laurence Millon, Gabriel Reboux, Coralie Barrera |
|---|---|
| Přispěvatelé: | Laboratoire Chrono-environnement - CNRS - UBFC (UMR 6249) (LCE), Centre National de la Recherche Scientifique (CNRS)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC), Service de parasitologie et mycologie [CHRU de Besançon], Centre Hospitalier Régional Universitaire de Besançon (CHRU Besançon) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Allergens/immunology
Dairy Products Food Industry Humans Immunization Immunoglobulin E/blood Immunoglobulin E/immunology Lactobacillales/immunology Occupational Exposure/prevention & control Allergic sensitisation Immunoglobulin E medicine.disease_cause law.invention 03 medical and health sciences chemistry.chemical_compound Probiotic 0302 clinical medicine Lactobacillales law Occupational Exposure Environmental health Medicine 030212 general & internal medicine Personal protective equipment ComputingMilieux_MISCELLANEOUS 2. Zero hunger biology business.industry General Medicine Allergens biology.organism_classification 030210 environmental & occupational health 3. Good health Lactic acid chemistry [SDE]Environmental Sciences biology.protein Animal Science and Zoology Irritation business Dairy foods Bacteria Food Science |
| Zdroj: | The Journal of Dairy Research, vol. 85, no. 3, pp. 355-357 Journal of Dairy Research Journal of Dairy Research, Cambridge University Press (CUP), 2018, 85 (3), pp.355-357. ⟨10.1017/S0022029918000419⟩ |
| ISSN: | 0022-0299 1469-7629 |
| DOI: | 10.1017/S0022029918000419⟩ |
| Popis: | This research communication aimed to evaluate the level of immunoglobulin E from lactic acid bacteria (LAB) that are used in dairy industries. Previous studies have demonstrated that workers report symptoms of irritation and are frequently IgG-sensitised to LAB. Workers (n = 44) from a probiotic production unity and the control lab were seen by a medical practitioner and responded to an occupational questionnaire. Specific IgE by the DELFIA® technique against 6 strains of LAB were measured on 44 exposed workers and 31 controls sera. Levels of specific IgE were low and no difference was observed between the two groups. This lack of IgE response could be explained by a healthy worker effect, an efficient implementation of personal protective equipment or by an absence of allergic mechanisms to account for the self-reported irritative symptoms. Despite the high concentrations of LAB, preventive measures are effective enough to guarantee no allergic effect and to prevent other adverse health effects. The implementation of preventive measures to avoid or reduce exposure to dust of LAB, and more generally to milk powder, is recommended in all dairy industry. |
| Databáze: | OpenAIRE |
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