Flours, respiratory allergy

O er flour additives have been reported as cause of immediate contact reactions in bakers such as sorbic acid and, in some countries, ammonium persulphate [64]. Egg allergy with immediate contact reactions and respiratory symptoms have been reported in two confectionery workers after handling egg white [43]. One of them complained of gastrointestinal and mouth symptoms after ingestion of eggs. Skin tests were positive for different egg components, namely, whole egg, egg white, yolk, ovoalbumin and ovomucoid. Specific IgE RAST to egg white and yolk was found. 

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