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Immediate and Delayed Hypersensitivity Reactions Occurring in the Kitchen: Hazards Related to Being a Chef or Kitchen Staff

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Kanerva’s Occupational Dermatology

Abstract

The restaurant industry is a globally and rapidly growing sector where the chef profession is undergoing a continuous process of diversification, and specialization. Restaurants are usually hierarchical organizations with the participation of a variety of employees with different levels of training and specialization. Cooks, kitchen attendants, bakers, confectioners, bartenders, pizza restaurant cooks and attendants, etc. are some of the risky occupations in the cooking industry prone to develop occupational skin disease. The main objective of this chapter is to show the occupational risks for these professionals and to provide them with the tools to prevent cutaneous disease.Work related dermatoses occurring in the kitchen are irritant contact dermatitis (ICD), allergic contact dermatitis (ACD), protein contact dermatitis (PCD) and contact urticaria (CU). Delayed and immediate skin reactions often occur concomitantly in the same patient.ICD is the most common type of occupational skin disease in food-handling related professions due to the frequent contact with irritant triggers inherent to wet work activities and the chemicals present in foods. ICD plays an essential role in sensitization, ACD and PCD.ACD may not only appear circumscribed to the hands of workers handling food and cooks, but also occur as airborne contact dermatitis and even with systemic involvement.The etiological diagnosis is mandatory because the best management of the patients requires the identification of the unique or multiple trigger factors. The study protocol including in vitro tests, cutaneous provocation tests or even oral challenges should be individualized according to the type of cutaneous lesions and chemistry of the suspected etiology.The burden of occupational contact dermatosis, especially chronic contact dermatitis, is high showing a great impact in the quality of life of the workers because of the permanent requirement of adequate protective measures and often the need to change employment or loss the job. As in other occupations, the first recommendation is to develop primary prevention and especially apprentices are required to be trained in order to avoid occupational skin disease. Early diagnosis is also required in order to implement management through secondary and tertiary prevention. These maneuvers are not easily implemented in the kitchen but will help to avoid permanent pharmacological treatment.

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Author information

Authors and Affiliations

  1. Department of Dermatology, University Hospital of Guadalajara, Alcalá de Henares University, Madrid, Spain

    Maria Antonia Pastor-Nieto

  2. Department of Dermatology, Hospital del Mar- Institut Mar d’Investigacions Mèdiques, Universitat Autònoma de Barcelona, Barcelona, Spain

    Ana M. Giménez-Arnau

Authors
  1. Maria Antonia Pastor-Nieto
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  2. Ana M. Giménez-Arnau
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Corresponding author

Correspondence to Ana M. Giménez-Arnau .

Editor information

Editors and Affiliations

  1. Department of Dermatology, Environmental Medicine and Health Theory, University of Osnabrück, Osnabrück, Germany

    Swen Malte John

  2. National Allergy Research Centre, Department of Dermatology and Allergy, Herlev-Gentofte University Hospital, Hellerup, Hellerup, Denmark

    Jeanne Duus Johansen

  3. Department of Dermatology and Allergology, VU University Medical Center, Amsterdam, The Netherlands

    Thomas Rustemeyer

  4. Department of Dermatology, University Hospital Jena, Jena, Germany

    Peter Elsner

  5. Department of Dermatology, University of California, San Francisco, CA, USA

    Howard I. Maibach

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Pastor-Nieto, M.A., Giménez-Arnau, A.M. (2020). Immediate and Delayed Hypersensitivity Reactions Occurring in the Kitchen: Hazards Related to Being a Chef or Kitchen Staff. In: John, S., Johansen, J., Rustemeyer, T., Elsner, P., Maibach, H. (eds) Kanerva’s Occupational Dermatology. Springer, Cham. https://doi.org/10.1007/978-3-319-68617-2_214

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  • DOI: https://doi.org/10.1007/978-3-319-68617-2_214

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  • Online ISBN: 978-3-319-68617-2

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