Cheese workers' lung

Last revised by Bruno Di Muzio on 12 Sep 2020

Citation, DOI, disclosures and article data

Citation:

Hacking C, Di Muzio B, Cheese workers' lung. Reference article, Radiopaedia.org (Accessed on 25 Apr 2024) https://doi.org/10.53347/rID-78699

DOI:

https://doi.org/10.53347/rID-78699

Permalink:

https://radiopaedia.org/articles/78699

rID:

78699

Article created:

9 Jun 2020, Craig Hacking ◉ ◈

Disclosures:

At the time the article was created Craig Hacking had no recorded disclosures.

View Craig Hacking's current disclosures

Last revised:

12 Sep 2020, Bruno Di Muzio ◉ ◈

Disclosures:

At the time the article was last revised Bruno Di Muzio had no recorded disclosures.

View Bruno Di Muzio's current disclosures

Revisions:

3 times, by 2 contributors - see full revision history and disclosures

Systems:

Chest

Cheese workers' lung is a rare hypersensitivity pneumonitis due to the exposure of certain Penicillium species seen in people who work with mouldy cheese.

Clinical presentation

It can present as an acute pulmonary illness with fever and dyspnea. Clinical features are consistent with other forms of hypersensitivity pneumonitis.

People who make or wash mouldy cheeses regularly are at risk and the disease often resolves when the allergen is removed from the environment. Cheese workers are also at risk of occupational asthma, due to exposure to the enzymes used.