New title: Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers
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منابع مشابه
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 ...
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Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respira...
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