OCCUPATIONAL DISEASE: Edited by Susan M. Tarlo and Piero MaestrelliOccupational inhalant allergy in food handling occupationsJeebhay, Mohamed F.a; Baatjies, Roslynna,b Author Information aOccupational Medicine Division and Centre for Environmental & Occupational Health Research, School of Public Health and Family Medicine, University of Cape Town bDepartment of Environmental and Occupational Studies, Faculty of Applied Sciences, Cape Peninsula University of Technology (CPUT), Cape Town, South Africa Correspondence to Mohamed F. Jeebhay, Occupational Medicine Division and Centre for Environmental & Occupational Health Research, School of Public Health and Family Medicine, University of Cape Town, Room 4. 45, Fourth Level, Falmouth Building, Anzio Road, Observatory, 7925 Cape Town, South Africa. Tel: +27 21 4066309; fax: +27 21 4066459; e-mail: [email protected] Current Opinion in Allergy and Clinical Immunology: April 2022 - Volume 22 - Issue 2 - p 64-72 doi: 10.1097/ACI.0000000000000804 Buy Metrics Abstract Purpose of review Review article on recent developments on inhalant food allergens associated with occupational respiratory allergy and asthma. Recent findings This review has found that occupational inhalant allergy in food handling occupations is a common and recognisable clinical entity (class 3 food allergy) in high-risk food occupations such as bakeries and seafood processing. Aerosolised food proteins from plant or animal food sources, additives and biological food contaminants cause occupational sensitization, rhinitis and asthma. The risk of allergy may be enhanced across the food value chain as a result of food processing techniques including the introduction of new food allergens in the food matrix. Occupational food allergy and asthma can be prevented by improved health-based exposure standards, workplace control measures, education and training activities, and early diagnosis accompanied with exposure reduction. Summary Future studies need to focus on exposure-response studies to establish improved exposure limits especially for flour dust, the relevance of cooked vs raw foods in influencing risk, identifying and characterising major inhalant food allergens accompanied with component resolved diagnostic approaches, and evaluating the effectiveness of interventions for common high-risk food sensitizers causing occupational rhinitis and asthma. Copyright © 2021 Wolters Kluwer Health, Inc. All rights reserved.