Sander I, Neuhaus-Schröder C, Raulf-Heimsoth M, Doekes G, Heederik D, Baur X
Berufsgenossenschaftliches Forschungsinstitut für Arbeits-medizin (BGFA), Institut an der Ruhr-Universität Bochum.
Pneumologie. 1998 Aug;52(8):440-3.
Baker's asthma and baker's rhinitis are among the most frequent occupational diseases. A major cause is the high exposure to flour dust in the workplace and to allergenic enzymes like alpha-amylase from Aspergillus oryzae (allergen name: Asp o 2).
To quantify allergen exposure in the workplace, 31 personal dust samples in a conventional small bakery (six workers) and in a biobakery (seven workers) were collected. Using a recently developed two-site enzyme-linked immunosorbent assay based on monoclonal antibodies to alpha-amylase from Aspergillus oryzae, the allergen content of these dust samples was determined.
Dust exposure in the biobakery was in the range between 3.5 and 12 mg/m3 (median: 5.2 mg/m3) and in the conventional bakery between 0.9 and 118 mg/m3 (median 8.5 mg/m3). 23 out of 31 exposure measurements showed values higher than 4 mg/m3 (threshold limit value for inhalable dust). In the biobakery, no fungal alpha-amylase could be detected. 15 out of 17 samples taken in the conventional bakery contained fungal alpha-amylase in the range between 0.2 and 88 ng per mg dust. The geometric mean of alpha-amylase exposure in this bakery was 13 ng Asp o 2/m3, and the maximum exposure was 4.8 micrograms/m3. In four cases, fungal alpha-amylase was detected although exposure to dust was below the threshold limit of 4 mg/m3.
This study in two German bakeries shows that preventive measures to reduce contact to allergens have not been sufficiently realised. Relevant alpha-amylase exposure occurred at low dust levels illustrating that dust measurements are not adequate to control alpha-amylase exposure. For fungal alpha-amylase an additional threshold limit should be established.
面包师哮喘和面包师鼻炎是最常见的职业病。一个主要原因是工作场所中面粉粉尘以及诸如米曲霉的α -淀粉酶等致敏酶（过敏原名称：Asp o 2）的高暴露。
为了量化工作场所的过敏原暴露情况，在一家传统小面包店（6名工人）和一家生物面包店（7名工人）收集了31份个人粉尘样本。使用最近开发的基于针对米曲霉α -淀粉酶的单克隆抗体的双位点酶联免疫吸附测定法，测定这些粉尘样本中的过敏原含量。
生物面包店的粉尘暴露范围在3.5至12毫克/立方米之间（中位数：5.2毫克/立方米），传统面包店的粉尘暴露范围在0.9至118毫克/立方米之间（中位数8.5毫克/立方米）。31次暴露测量中有23次显示值高于4毫克/立方米（可吸入粉尘的阈限值）。在生物面包店中，未检测到真菌α -淀粉酶。在传统面包店采集的17个样本中有15个含有真菌α -淀粉酶，含量在每毫克粉尘0.2至88纳克之间。该面包店中α -淀粉酶暴露的几何平均值为13纳克Asp o 2/立方米，最大暴露量为4.8微克/立方米。在4个案例中，尽管粉尘暴露低于4毫克/立方米的阈限值，但仍检测到了真菌α -淀粉酶。
这项对两家德国面包店的研究表明，减少过敏原接触的预防措施尚未得到充分落实。在低粉尘水平下也出现了相关的α -淀粉酶暴露，这表明粉尘测量不足以控制α -淀粉酶暴露。对于真菌α -淀粉酶，应设定额外的阈限值。
