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Prevention in Food Workers

  • Andrea BauerEmail author
Reference work entry

Abstract

Workers in the food industries are at high risk to develop occupational hand dermatitis.

Main risk factors for the development of OHD are high loads of wet work, exposure to irritants, and atopic skin diathesis.

First-line prevention strategies are based on collective protective methods like technical-organizational hazard control.

Additional strategies include changing the environment by substitution of wet work, for example, and encouraging changes in workers’ behavior such as reduction of frequency of handwashing.

If collective measures cannot be put into action, individual protective measures, for example, protective clothing with particular attention to gloves, protective creams before work and adequate cleaning of the skin during work, and skin care during and after work, are recommended.

Uptake and maintenance of skin care and protection measures can be substantially influenced by educational approaches in primary and secondary prevention.

For the food industry, only a limited number of studies in primary and secondary prevention of hand dermatitis are available.

Keywords

Food industry Preventive measures Contact dermatitis Allergy Skin irritation 

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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Department of Dermatology, University Allergy CenterUniversity Hospital Carl Gustav Carus, Technical University of DresdenDresdenGermany

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