The Baking Process and High-risk Environmental Exposure Settings

Occupational allergies are generally regarded as diseases resulting from a hypersensitivity (exaggerated response) of the immune system to substances encountered in the work environment. Bakers’ asthma, like other forms of occupational asthma, is probably the most serious manifestation of occupational allergy among bakery workers. It is caused by immunological sensitisation and subsequent allergic reaction in the airways to specific occupational airborne allergens present in flour or the ingredients of the baking process. Less severe types of bakers’ allergy are rhinitis (with frequent sneezing, nasal obstruction, and rhinorrhoea), conjunctivitis (with itching and inflamed red eyes) and dermatitis, e.g. urticaria.