Exposure to Respirable Flour Dust and Gliadin in Wheat Flour Mills
نویسندگان
چکیده
منابع مشابه
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...
متن کاملFunctionality of gliadin proteins in wheat flour tortillas.
Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla ...
متن کاملExposure to Inhalable Flour Dust and Respiratory Symptoms of Workers in a Flour Mill in Iran
In 1999 the American conference of governmental industrial hygienists (ACGIH) proposed a threshold limit value (TLV) of 0.5 mg/m for flour dust with a sensitization notation. As part of this study, a relationship between flour dust concentrations and respiratory symptoms were examined. All 24 male flour subjects and 10 male controls were studied using air samples, ventilatory function testing, ...
متن کاملExposure to flour dust in the occupational environment
Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materia...
متن کاملExposure 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...
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ژورنال
عنوان ژورنال: Journal of Occupational Health
سال: 2011
ISSN: 1341-9145,1348-9585
DOI: 10.1539/joh.11-0045-oa