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Cheese Washer's Lung

Also known as: Cheese Washer Lung

Cheese washer's lung is hypersensitivity pneumonitis caused by inhaling mould and mite antigens in cheese ripening rooms. Penicillium casei and Penicillium roqueforti and the cheese mite Acarus siro are the usual sources.

Exposure. Cheese ripening, rind washing, brushing and packing, especially of mould ripened and washed rind cheeses.

Epidemiology. Uncommon and found in cheese producing regions. Cases follow months to years of exposure.

Forms. Acute, subacute and chronic. Early disease is usually reversible with antigen avoidance.

Related condition. Cheese workers can also develop occupational asthma or rhinitis from mite and mould allergens.

Pathophysiology.

High airborne concentrations of mould spores and mite particles in humid ripening rooms are inhaled. In susceptible people they induce a type III and type IV hypersensitivity reaction with granulomatous bronchiolitis and alveolitis.

Persistent exposure can lead to fibrosis.

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