Allergens and irritants in baker's trade

DC ElementWertSprache
dc.contributor.authorStraube, MD
dc.contributor.authorSzliska, C
dc.contributor.authorSchwanitz, HJ
dc.date.accessioned2021-12-23T16:01:42Z-
dc.date.available2021-12-23T16:01:42Z-
dc.date.issued1996
dc.identifier.issn03445062
dc.identifier.urihttps://osnascholar.ub.uni-osnabrueck.de/handle/unios/5120-
dc.description.abstractAllergic respiratory diseases in bakers represent frequent occupational diseases. Not only natural components of flour, but also baking additives are associated with a high risk of allergic rhinitis or allergic bronchial asthma Not only increasing of respiratory diseases, but also occupational skin diseases have to be considered. Relevant allergens, irritants and possible protective measures in the workplace are reviewed.
dc.language.isode
dc.publisherDUSTRI-VERLAG DR KARL FEISTLE
dc.relation.ispartofALLERGOLOGIE
dc.subject(contact-)allergens
dc.subjectACROLEIN
dc.subjectAllergy
dc.subjectALPHA-AMYLASE
dc.subjectASTHMA
dc.subjectbaker's asthma
dc.subjectbaker's dermatoses
dc.subjectbaking additives
dc.subjectCARCINOGENESIS
dc.subjectCOMPONENTS
dc.subjectCONTACT-DERMATITIS
dc.subjectHYPERSENSITIVITY
dc.subjectIGE ANTIBODIES
dc.subjectINVITRO
dc.subjectirritants
dc.subjectprotective labour measures
dc.subjectWHEAT-FLOUR
dc.titleAllergens and irritants in baker's trade
dc.typejournal article
dc.identifier.isiISI:A1996VV95200002
dc.description.volume19
dc.description.issue11
dc.description.startpage494
dc.description.endpage499
dc.publisher.placeBAHNHOFSTRABE 9 POSTFACH 49, W-8024 MUNCHEN-DEISENHOFEN, GERMANY
dcterms.isPartOf.abbreviationAllergologie
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