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Occupational Medicine 2005 55(2):93-95; doi:10.1093/occmed/kqi028
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Occupational Medicine, Vol. 55 No. 2 © Society of Occupational Medicine 2005; all rights reserved

Latent period for symptomatic sensitization in bakeries

T. Smith

CMM, The Courtyard, Hall Lane, Wincham, Northwich, Cheshire CW9 6DG, UK

Aim To describe the latent period for symptomatic sensitization in bread bakery workers.

Methods Data on the latent period for symptomatic sensitization, resulting in either asthma or rhinitis, were obtained from an in-house health surveillance programme in a single large organization.

Results Over a period of 10 years, 90 employees were identified with symptoms attributable to sensitization. The mean latent period was 7.3 years, with three employees describing the onset of symptoms in their first year of exposure.

Conclusions The long latent period, typically more than 1 year, suggests that health surveillance on appointment and then at annual intervals thereafter should be adequate to identify affected individuals in a bakery environment.

Keywords      Amylase; asthma; flour; latent period; rhinitis

Correspondence to: Dr T. Smith, CMM, The Courtyard, Hall Lane, Wincham, Northwich, Cheshire CW9 6DG, UK. Tel: +44 01606 354089; Email: trevorsmith{at}pmihealthgroup.co.uk


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