Cheese workers' lung
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At the time the article was created Craig Hacking had no recorded disclosures.View Craig Hacking's current disclosures
At the time the article was last revised Bruno Di Muzio had no recorded disclosures.View Bruno Di Muzio's current disclosures
Cheese workers' lung is a rare hypersensitivity pneumonitis due to the exposure of certain Penicillium species seen in people who work with mouldy cheese.
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.
Several Penicillium species have been proven to cause lymphocytic alveolitis, evident on broncho-alveolar lavage (BAL) analysis.
Often chest radiograph is normal.