Skip Navigation LinksHome > July/August 2014 - Volume 25 - Issue 4 > Pizza Makers’ Contact Dermatitis
doi: 10.1097/DER.0000000000000055

Pizza Makers’ Contact Dermatitis

Lembo, Serena MD, PhD; Lembo, Claudio MD; Patruno, Cataldo MD, PhD; Balato, Anna MD, PhD; Balato, Nicola Prof; Ayala, Fabio Prof

Collapse Box


Background: Contact eczema to foods, spices, and food additives can occur in occupational and nonoccupational settings in those who grow, handle, prepare, or cook food. Pizza is one of the most eaten foods in every continent, and pizza making is a common work in many countries.

Objective: We aimed to evaluate the occurrence and the causes of contact dermatitis in pizza makers in Naples.

Methods: We performed an observational study in 45 pizza makers: all the enrolled subjects had to answer a questionnaire designed to detect personal history of respiratory or cutaneous allergy, atopy; work characteristics and timing were also investigated. Every subject attended the dermatology clinic for a complete skin examination, and when needed, patients were patch tested using the Italian baseline series of haptens integrated with an arbitrary pizza makers series.

Results: Our results reported that 13.3% of the enrolled pizza makers (6/45) presented hand eczema, and that 8.9% (4/45) were affected by occupational allergic contact dermatitis. Diallyl disulfide and ammonium persulfate were the responsible substances.

Conclusions: Performing patch tests in pizza makers and food handlers affected by hand contact dermatitis is useful. We propose a specific series of haptens for this wide working category.

© 2014 American Contact Dermatitis Society

You currently do not have access to this article.

You may need to:

Note: If your society membership provides for full-access to this article, you may need to login on your society’s web site first.


Article Tools


Article Level Metrics