HSE has had long experience in
monitoring exposure to allergens in the bakery industry, with
established methods for fungal alpha amylase and wheat flour
antigen. We also provide an assay for the measurement of soya
trypsin inhibitor, a major inhalation allergen found in soy
products (flour and oil), extensively used in the food industry and
soya bean pellets used in agricultural animal feedstuff.
A number of crustacean proteins are
allergenic both by inhalation and ingestion. HSE has a long
established pan-crustacea muscle protein immunoassay that can be
used to identify such allergens. We also offer fish
parvalbumin testing for cod, haddock and salmon.
Howard J Mason, Susan Fraser, Andrew
Thorpe, Paul Roberts, Gareth Evans. Reducing dust and
allergen exposure in bakeries. AIMS Allergy and Immunology,
2017, 1(4): 194-206.
Mason, H.J.; Gómez-Ollés,
S.; Cruz, M.-J.; Roberts, P.; Thorpe, A.; Evans, G. Quantifying
Dustiness, Specific Allergens, and Endotoxin in Bulk Soya
Elms J, Robinson E, Rahman S, et al.
Exposure to flour dust in UK bakeries: current use of control
measures. Ann Occup Hyg. 2005; 49: 85-91
Elms, J; Beckett, P; Griffin, P; Evans, P;
Sams, C; Roff, M; Curran, AD. Job categories and their effect
on exposure to fungal alpham-amylase and inhalable dust in the UK
baking industry. AIHA JOURNAL 2003 64(4)
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(2003). "Prevalence of sensitisation to cellulase
and xylanase in bakery workers." Occupational
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al. (2001). "Respiratory symptoms and wheat flour
exposure: a study of flour millers." Occupational
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Jeffrey, P., P. Griffin, et al.
(1999). "Small bakeries: a cross-sectional study
of respiratory symtoms, sensitization and dust exposure."
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Wiley, K., M. Smith, et al.
(1997). "Measurement of airborne flour exposure
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