Supplementary Files
Keywords
storage mites
bakers
occupational allergy
wheat fluor
Abstract
Background: Occupational allergies are becoming more frequent. The allergens present in the working environment of bakeries, such as mites, are not well identified despite being known risk factors of respiratory diseases.
Objectives: To isolate and identify the species of mites present in two bakeries in La Habana, Cuba, with high sensitization of mites on their workers.
Material and method: A descriptive study was done in which samples were taken by tripled from potential sources of mites in bakeries –as flourin use, spills of wheat on the floors, wheat flour stored in sealed bags, sugar, yeast, granulated baker– that were processed, according to the method of flotation of Hart and Fain (1987) to isolate, identify and count the mites present.
Results: Mites were found in samples of wheat flourin use, spills on the floorsand in the wheat flourstored in sealed bags. The species identified were Blomia tropicalis (70%), Tyrophagus putrescentiae (20%) and to a lesser degree Dermatophagoides pteronyssinus and Dermatophagoides siboney.
Conclusions: There is a high exposure to house dust mites, particularly to store mites, which constitute a risk factor of occupational allergy to consider.
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