Epidemiologic characteristics of allergic manifestations in food industry sector

Introduction Food industry is a thriving sector in Tunisia, meeting the increasing demand of our population. A variety of substances are used, from organic to chemical, exposing workers in these manufactories to multiple pathologies, essentially allergic and respiratory diseases. The aim of this study was to describe allergic manifestations among food industry employees. Methods A descriptive cross-sectional study including 90 workers in a biscuit factory carried out from January to May 2016. It included workplace description and medical study. The employees answered a standardized questionnaire and benefited from a physical exam followed by a spirometry for all participants. Results The participation rate was 95.5 %. Sex-ratio male/female was 0.18. Average age was 36 ± years old. Smokers represented 49 %. Average professional seniority was 9 ± years. Family atopy was found in 41 %. Collective and individual protective measures at workplace were not satisfactory. Nasal pruritus was reported in 11.6 % and allergic rhinitis in 19 %, ocular pruritus described in 7 %, erythemato-vesicular and pruritic lesions of hands in 10.5 %. Asthma was found in 3.5 % with no significant correlation with age, sex nor professional seniority. Spirometry showed abnormalities in 17.5 % of the participants. An obstructive respiratory disorder was found in 7 %, it was reversible after administration of salbutamol in 50 %. A restrictive respiratory disorder was suspected in 10.5 % and it had a significant link to the existence of allergic rhinitis history ( P  = 0.05). Conclusion Food industry exposes workers to multiple allergenic high molecular and chemical substances that can be incriminated in allergic manifestations. Periodic medical consultation and adequate preventive measures to reduce allergenic substances concentration are recommanded.