Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10personal samplers

Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers

BACKGROUND This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. METHODS Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM2.5 and PM10 personal sampler during a complete work shift, one during a cold ("winter") period, and ...

New title: Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers

Exposure to flour dust and sensitization among bakery employees.

BACKGROUND The National Institute for Occupational Safety and Health conducted a study to determine prevalences of sensitization to bakery-associated antigens (BAAs) and work-related respiratory symptoms at a large commercial bakery. METHODS The following measurements were carried out: personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, α-amylase and wheat...

Exposure of hairdressing apprentices to airborne hazardous substances

BACKGROUND Few studies have investigated exposure of hairdressing apprentices to airborne irritants. This study describes exposure levels of apprentices to chemical products used in hairdressing salons in relation with their activity. METHODS Following a two stages study design, a group of 300 students completed a questionnaire on their work activities and environment. Among these, a group of...

Dust and flour aeroallergen exposure in flour mills and bakeries.

As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aer...