Release: (Embargoed until April 26, 1999)
Contact: Kenneth Satterfield (Until 4/22/99 703-519-1563;
4/23 - 4/29 760-776-8503) [email protected]
WHEN IT GETS TOO HOT, PIZZA BAKERS NEED TO GET OUT OF THE KITCHEN
A new study reveals that many pizza bakers suffer from rhinitis, or inflammation of the nasal mucous membrane. The culprit? Those 500 degree ovens.
Before you bite into that delicious pizza delivered to your door or restaurant table, think about the baker operating the industrial size ovens in the pizzeria. There is a likelihood that the baker operating that oven suffers from rhinitis, or inflammation of the nasal mucous membrane. Before this study, many speculated that allergies to flour and other ingredients caused rhinitis and other nasal problems for kitchen employees. Now, a new research effort identifies intense heat as the cause for this unpleasant disorder.
The research effort was carried out by New York otolaryngologist David Rosenberg MD, who was assisted by Jerry Hou MD, and Melissa Steiner, PhD. The results of their findings were presented April 26 at the annual meeting of the American Rhinologic Society, being held April 25-26, at the Marriott's Desert Springs, Palm Desert, CA.
Methodology: The research team identified 39 bakers with constant exposure to 500 degree temperatures emanating from industrial ovens. Heat exposure and humidity was quantified; internal examinations and self-administered questionnaires were performed. The average age of the test respondents was 32 years.
Results: The researchers found that 54 percent of the bakers complained of work-related nasal symptoms. Of that group:
95 percent of these complaints were irritative in nature (crusting and dryness) while only five percent were allergic symptoms.
No correlation between heat exposure and allergic symptoms was observed.
The study tracked a week's period and determined that intense heat caused the nasal physiology to alter and nasal crusting to occur.
Future studies will include an assessment of lifetime exposure to intense heat in a work environment.
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Contact Ken Satterfield at 703-519-1563 (until 4/22) or 760-776-8503 (4/22-4/29)) for an interview with Dr. Rosenberg or additional information.
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