Exposure-response relations of alpha-amylase sensitization in British bakeries and flour mills
نویسندگان
چکیده
منابع مشابه
Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills.
OBJECTIVES To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha-amylase. METHODS 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fi...
متن کاملExposure-response relations of á-amylase sensitisation in British bakeries and flour mills
Objectives—To describe the levels of exposure to fungal á-amylase in British bakeries and flour mills, and to describe the relation between exposure to á-amylase and sensitisation to fungal á-amylase. Methods—495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for á-amylase with an immunoassay. Workers at the sites were asked to fill out questionnai...
متن کاملDust 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...
متن کاملmills 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 04 mglm3 in the bread wrapping area up to 6-4 mg/m3 at the dough brake. The flour aero...
متن کاملWork related symptoms, sensitisation, and estimated exposure in workers not previously exposed to flour.
Findings are presented from the initial cross sectional phase of a cohort study of employees exposed to flour in bakeries or mills. Of 401 eligible workers in seven sites 344 (86%) were surveyed; symptoms assessed by self completed questionnaire, and sensitisation measured by the response to skin prick tests, were related to intensity of exposure both to total dust and to flour aeroallergen. Am...
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ژورنال
عنوان ژورنال: Occupational and Environmental Medicine
سال: 1999
ISSN: 1351-0711
DOI: 10.1136/oem.56.11.788b