Institutional members access full text with Ovid®

Share this article on:

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

doi: 10.1097/DER.0000000000000055

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.

From the Dermatology Section, Department of Clinical Medicine and Surgery, University of Naples Federico II, Italy.

Address reprint requests to Claudio Lembo, MD, Dermatology Section, Department of Clinical Medicine and Surgery, University of Naples Federico II, via Pansini 5, 80131 Naples, Italy. E-mail:

The authors have no funding or conflicts to declare.

Prior presentation: None.

© 2014 American Contact Dermatitis Society
You currently do not have access to this article

To access this article:

Note: If your society membership provides full-access, you may need to login on your society website