Occupational allergic contact dermatitis from olive oil in pizza making

Bathing and cleansing in newborns from day 1 to first year of life: recommendations from a European round table meeting

“…Preferably, the product should have been clinically proven to be suitable for newborns, as even seemingly innocuous substances can have important detrimental effects when applied to the skin. For example, numerous case reports are available describing contact dermatitis in adults after exposure to olive oil, [48][49][50][51] which is used in traditional neonatal massage in developing countries 50 and as a penetration enhancer in some topical formulations. The impact of a range of vegetable oils on epidermal barrier function was evaluated in mice, with mustard, olive and soybean oils associated with a significant delay to barrier recovery after tape-stripping, 50 although a single application of sunflower seed oil significantly accelerated skin barrier recovery within 1 h. 50 In light of the reports of contact dermatitis in adults and data from animal studies, it seems reasonable to recommend that addition of vegetable oils such as olive oil to bath water should be avoided.…”

Contact dermatitis caused by pharmaceutical ointments containing ‘ozonated’ olive oil

“…Occupational allergic hand dermatitis caused by plain olive oil has been previously reported in pedicurists , masseurs , and pizza makers . Also, occupational contact urticaria and protein contact dermatitis of the hands, together with perioral itching and swelling, caused by olives have been reported in a pizza chef .…”

Pizza Makers’ Contact Dermatitis

“…This confirms that the majority of pizza makers' contact dermatitis is occupational (provoked by pizza ingredients handled without gloves in a wet milieu) and that diallyl disulfide remains a strong sensitizer as previously demonstrated for housewives 9 and chefs. Also, olive oil has been indicated 16 as responsible in a case of pizza makers' allergic contact dermatitis. 14,15 Its role in food handlers, and especially in bakers and pizza makers, should be further investigated.…”