Type IV allergy in the food processing industry: Sensitization profiles in bakers, cooks and butchers

Contact Dermatitis

Volumn 46, Issue 4, 2002, Pages 228-235

  Bauer, Andrea ^a   Geier, Johannes ^a   Elsner, Peter ^a   Merk, Dickel ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Allergens; Allergic contact dermatitis; Compositae; Food industry; Formaldehyde; Nickel sulphate; Occupational hand dermatitis; Patch testing; Thiuram

Indexed keywords

ALLERGEN; DISULFIRAM; FORMALDEHYDE; NICKEL SULFATE; RUBBER; THIOMERSAL;

ARTICLE; CONTROLLED STUDY; FOOD INDUSTRY; FOOD PROCESSING; HUMAN; MAJOR CLINICAL STUDY; OCCUPATIONAL ALLERGY; OCCUPATIONAL HEALTH; PATCH TEST; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SKIN ALLERGY; SKIN SENSITIZATION;

ADULT; ALLERGENS; DERMATITIS, ALLERGIC CONTACT; DERMATITIS, OCCUPATIONAL; FEMALE; FOOD-PROCESSING INDUSTRY; HAND DERMATOSES; HUMANS; MALE; MEAT-PACKING INDUSTRY; PATCH TESTS;

EID: 0036317497     PISSN: 01051873     EISSN: None     Source Type: Journal    
DOI: 10.1034/j.1600-0536.2002.460408.x     Document Type: Article

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