ABSTRACT
Allergens derived from animals, insects, fish, and shellfish are an important source of sensitization and symptoms at work. The highest animal exposures occur in farming, ranching, feed, and processing operations, but the important development of biological research in the past century has exposed workers to allergens derived from laboratory animals, an important cause of occupational asthma (OA). This chapter covers two types of exposure: animals as such and fishes/shellfishes. Laboratory animals still represent the principal cause of OA due to various animals. A table presents the list of animals causing OA as well as the source of allergen (urine principally), the nature of allergens identified, as well as information on their structure and biologic role. Clinical presentation features are described and epidemiological studies reviewed. Risk factors and modifiers are discussed. Prevention means, including reduction of exposure and medical surveillance, are proposed. Discussion on other animals (farm animals and insects causing OA) is also included. The other topics covered in this chapter are fishes and shellfishes causing OA. This presents on: fishing and the seafood-processing industry, the working at-risk populations, causative agents and allergen sources, clinical presentation characteristics, epidemiological findings, risk factors and modifiers, prevention (legislation, policies, exposure standards; workplace interventions; and medical surveillance). Aerosols and particulates produced in the seafood-processing industry are not inert but are biologically active proteins. In addition to the natural allergens, there is increasing evidence that food-processing techniques such as heating, freezing, and high pressures have the ability to change the nature, dose, and allergenicity of food.
