Meat wrapper's asthma: identification of the causal agent

Abstract

Summary Meat wrapper's asthma is a typical example of occupational asthma due to emissions from chemical products. The authors report three new cases due to the use of the now classic meat packaging techniques in supermarkets. The chemical agents involved were identified. Inhalation tests have been carried out in one patient with the complete wrappings, i.e. the PVC film and the price labels, and separate tests were performed with eight additives of the PVC film, and with phthalic anhydride and di‐cyclohexyl‐phthalate emitted from heated price labels. These tests incriminate two products: phthalic anhydride seems to be the principal causal agent and epoxidized soybean oil can be suspected as a secondary agent causing this occupational asthma.

Health hazard evaluation report: HETA-93-0863-2378, Federal Emergency Management Agency, Washington, D.C.

“…There are several documented cases of acute respiratory symptoms as well as pulmonary function changes associated with "hot wire" cutting of meat wrapping film containing polyvinyl chloride. [6][7][8][9] These symptoms were more prevalent with individuals with a history of allergies and/or asthma.…”

Bronchial asthma related to inhalation of toxico-allergic aerosols of polyvinyl chloride

“…В последние годы лидирую щую позицию среди причин развития ПА (2,7-3,9 на 100 работающих) занимает производство поли мерных соединений -синтетических смол, пласт массы, полиэтилена, поливинилхлорида. Индукто рами заболевания признаны такие факторы, как формальдегид, диоксин, ангидриды кислот, диизо цианаты, моно и дифталаты [4][5][6][7].…”

Respiratory effects of work in retail food stores. III. Pulmonary function findings.

“…After the first report of the condition referred to as "meat wrapper's asthma" in 1973 (11), a number of case reports have noted acute symptoms in association with pulmonary function changes among retail food store workers, generally meat wrappers or meat cutters (2,4,7,8,10,12). These cases were attributed primarily to fumes from the "hot-wire" cutting of meat wrap film or to fumes from labeling machines which malfunctioned and overheated the label.…”