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Ebook Food allergy molecular and clinical practice: Part 2

(BQ) Part 2 book “Food allergy molecular and clinical practice” has contents: Occupational allergy and asthma associated with inhalant food allergens, the inflence of dietary protein modifiation during food processing on food allergy, and other contents. | 8 Occupational Allergy and Asthma Associated with Inhalant Food Allergens Mohamed F. Jeebhay 1,* and Berit Bang 2 CONTENTS 8.1 8.2 8.3 8.4 8.5 Introduction—Food Industry and High Risk Working Populations Food Processing Activities and Allergen Sources Epidemiology and Risk Factors Clinical Features and Diagnostic Approaches Biological and Biochemical Characteristics of known Occupational Allergens 8.5.1 Seafood Allergens 8.5.2 Flour Allergens Including Enzyme Additions 8.5.3 Spice Allergens Division of Occupational Medicine and Centre for Environmental and Occupational Health Research, School of Public Health and Family Medicine, University of Cape Town, South Africa. 2 Department of Occupational and Environmental Medicine, University Hospital of North Norway, Tromso, Norway. * Corresponding author: Mohamed.Jeebhay@uct.ac.za 1 176 Occupational Allergy and Asthma Associated with Inhalant Food Allergens 8.6 Preventive Approaches 8.7 Conclusion References 8.1  Introduction—Food industry and high risk working populations The food industry is one of the largest employers of workers exposed to numerous allergens that are capable of inducing immunological reactions resulting in allergic disease (Jeebhay 2002a, Cartier 2010, Sikora 2008). Such allergic reactions can occur at every level of the industry, from growing/harvesting of crops or animals, storage of grains, processing and cooking, conversion, preparation, preservation and packaging of food substances (Gill 2002). It is estimated that at least one third of the world’s population is engaged in the agricultural sector, the figure increases to 40% in developing countries and 50% for the African population (FAO (year 2010). The International Labour Organisation estimates that the food industry comprises about 10% of the global working population. The largest food-handling population is employed in the agricultural sector followed by the food manufacturing and processing industry that employs workers .