Introduction:

occupational dermatitis is a frequent pathology as a result of work activity.

Material and Methods:

a systematic review of the literature on occupational dermatitis was carried out in the food industry sector and factors associated with etiology and clinical manifestations were determined.

Results:

twenty-two articles were included. The prevalence of occupational dermatitis was 27%, the factors associated with the development of Occupational Dermatitis were: food handling, washing hands more than 20 times/day; be women bakers. Common allergens were identified as: garlic, flour, thiuramix, carbamix, nickel and contact with squid. The irritants were soaps, detergents and disinfectants.

Conclusions:

occupational dermatitis has a very high prevalence (27%) in the food industry. Knowing that occupational dermatitis is preventable and with high prevalence, it is evident that there is lack of knowledge in the factors associated in the genesis of the pathology.

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