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Dermatitis ocupacional en la industria alimentaria: revision sistematica de la literatura / Occupational dermatitis in the food industry: systematic review of literature
Bustos, Paola; Muñoz, Mary Luz; Pantevez, Diana P; Sandoval, Gloria E; Molina, Carlos F.
Affiliation
  • Bustos, Paola; s.af
  • Muñoz, Mary Luz; s.af
  • Pantevez, Diana P; s.af
  • Sandoval, Gloria E; s.af
  • Molina, Carlos F; Universidad CES. Medellín. Colombia
Rev. Asoc. Esp. Espec. Med. Trab ; 27(4): 244-255, dic. 2018. tab
Article in Spanish | IBECS | ID: ibc-178862
Responsible library: ES1.1
Localization: BNCS
RESUMEN

Introducción:

la dermatitis ocupacional es una patología frecuente con graves consecuencias en la actividad laboral. Material y

Métodos:

se realizó una revisión sistemática de la literatura acerca de dermatitis ocupacional en el sector de la industria de alimentos y se determinaron factores asociados a etiología y manifestaciones clínicas.

Resultados:

se incluyeron 22 artículos. La prevalencia de dermatitis ocupacional fue de 27%, los factores asociados con el desarrollo de Dermatitis Ocupacional fueron manipulación de alimentos, lavarse las manos más de 20 veces/día y ser mujeres panaderas. Se identificaron alérgenos comunes como ajo, harina, thiuramix, carbamix, níquel y contacto con calamar. Los irritantes fueron jabones, detergentes y desinfectantes.

Conclusiones:

la dermatitis ocupacional tiene una prevalencia muy alta (27%) en la industria de la alimentación. Sabiendo que la dermatitis ocupacional es prevenible y con alta prevalencia se evidencia que hay falta de conocimiento en los factores asociados en la génesis de la patología
ABSTRACT

Introduction:

occupational dermatitis is a frequent pathology as a result of work activity. Material and

Methods:

a systematic review of the literature on occupational dermatitis was carried out in the food industry sector and factors associated with etiology and clinical manifestations were determined.

Results:

twenty-two articles were included. The prevalence of occupational dermatitis was 27%, the factors associated with the development of Occupational Dermatitis were food handling, washing hands more than 20 times/day; be women bakers. Common allergens were identified as garlic, flour, thiuramix, carbamix, nickel and contact with squid. The irritants were soaps, detergents and disinfectants.

Conclusions:

occupational dermatitis has a very high prevalence (27%) in the food industry. Knowing that occupational dermatitis is preventable and with high prevalence, it is evident that there is lack of knowledge in the factors associated in the genesis of the pathology
Subject(s)
Full text: Available Collection: National databases / Spain Database: IBECS Main subject: Food Industry / Risk Factors / Dermatitis, Occupational Limits: Humans Language: Spanish Journal: Rev. Asoc. Esp. Espec. Med. Trab Year: 2018 Document type: Article Institution/Affiliation country: Universidad CES/Colombia
Full text: Available Collection: National databases / Spain Database: IBECS Main subject: Food Industry / Risk Factors / Dermatitis, Occupational Limits: Humans Language: Spanish Journal: Rev. Asoc. Esp. Espec. Med. Trab Year: 2018 Document type: Article Institution/Affiliation country: Universidad CES/Colombia
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