serval:BIB_172E1D40213E
Lack of evidence of IgE allergic sensitisation from working with lactic acid bacteria in the dairy foods industry
10.1017/S0022029918000419
000448986300016
29909814
Barrera
Coralie
author
Reboux
Gabriel
author
Laboissière
Audrey
author
Millon
Laurence
author
Oppliger
Anne
author
article
2018-08
The Journal of Dairy Research
1469-7629
0022-0299
journal
85
3
355-357
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.
Allergens/immunology
Dairy Products
Food Industry
Humans
Immunization
Immunoglobulin E/blood
Immunoglobulin E/immunology
Lactobacillales/immunology
Occupational Exposure/prevention & control
eng
60_published
true
peer-reviewed
Publication types: Journal Article
Publication Status: ppublish
University of Lausanne
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