43 Airborne proteins - A new specific marker for occupational exposure in the food industry?

Workers in the food industry are exposed to a wide range of substances that might elicit immunological reactions leading to occupational diseases such as rhinitis and asthma. It’s challenging to regulate the occupational exposure due to the wide variety of components present in these work environments. Gravimetric measurements have served as the foundation for the occupational exposure limits (OEL) for these exposures. However, gravimetric measurements do not consider which compounds that are present in the dust and will thus also include harmless substances such as sugar dust. It is difficult to carry out preventive work in the food industry for occupational health services and enterprises when there is a lack of knowledge about both the degree and content of dust exposure. A more precise OEL for the food industry to better describe exposure and enable evidence-based risk assessments is therefore needed. This project will provide new knowledge about the relationship between the amount of inhalable dust and the amount of total inhalable protein present in air in connection with various types of food production. In addition, the study will provide new knowledge about the relationship between the amount of dust, total protein, total inflammatory potential of the dust and specific allergens where possible. The study’s findings will make it easier for companies to prioritize where exposure-reducing measures should be implemented. In the long term, the findings may help to replace the current unspecified gravimetric exposure limits in the food industry with better and more specific OELs.