Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould.
OBJECTIVE
Hypersensitivity pneumonitis due to dry sausage mould has been reported in workers who brush off the excess mould which coats dry sausage. Prevalence of symptoms and sensitization to mould among these pork-butchery workers is unknown. The aim of the study was to assess the clinical, radiographic, functional, and immunological features in exposed and non-exposed workers in semi-industrial pork butcheries.


METHODS
Symptoms, and serum precipitins against mould extracts, were studied in workers in semi-industrial pork butcheries. Of 600 workers asked to participate, 123 (20.5%) were included. Fifty-nine workers, exposed to dry (raw) sausage mould and Penicillium nalgiovense were compared with 64 non-exposed subjects, for symptoms, chest X-rays, spirometry and CO-transfer measurements. Precipitating antibodies were detected by immunoelectrophoresis and electrosyneresis.


RESULTS
Sneezing, cough, dyspnoea, nasal obstruction, headache, and discomfort were significantly more frequent in the exposed group at work and after work than in the control group (P < 0.05). The prevalence of precipitating antibodies for sausage mould was higher in the exposed group (37%) than in the non-exposed group (9%) (P < 0.01). The mean number of precipitating lines measured by electrosyneresis was higher in exposed workers than in non-exposed workers for mould extract (1.09 vs 0.28, P < 0.05) and for Penicillium nalgiovense (1.77 vs 0.33, P < 0.05). No specific X-ray opacity or lung function impairment was found in either group.


CONCLUSIONS
Clinical symptoms and sensitization to Penicillium nalgiovense are frequent among workers exposed to mould during brushing in dry sausage plants.
Rouzaud
P
P
Department of Internal Medicine, University of Toulouse, France.
Soulat
J M
JM
Trela
C
C
Fraysse
P
P
Recco
P
P
Carles
P
P
Lauque
D
D
D000328:Adult; D000542:Alveolitis, Extrinsic Allergic / Q000453:epidemiology / Q000209:etiology / Q000503:physiopathology*; D019649:Food Industry; D005658:Fungi / Q000472:pathogenicity*; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D016273:Occupational Exposure / Q000009:adverse effects* / Q000032:analysis; D011234:Precipitins / Q000097:blood*; D015995:Prevalence; D011795:Surveys and Questionnaires
D011234:Precipitins