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

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

Respiratory symptoms and airway responsiveness in apparently healthy workers exposed to flour dust.

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...

Spectral imaging and passive sampling to investigate particle sources in urban desert regions.

Two types of electron microscopy analyses were employed along with geographic information system (GIS) mapping to investigate potential sources of PM2.5 and PM10 (airborne particulate matter smaller than 2.5 and 10 μm, respectively) in two urbanized desert areas known to exhibit PM excursions. Integrated spectral imaging maps were obtained from scanning electron microscopy/energy-dispersive X-r...

Investigating of relationship between biological and non-biological airborne particles in the internal section of two educational hospitals in Qazvin city

Background: Hospital-acquired infections, are the most important consequence in exposure to bioaerosols in which affect health of staffs and clients. The present study aimed to investigate the relationship between fungal bioaerosols and particulate matter in two educational hospitals in Qazvin city in 2017. Methods: This descriptive-analytical study, was performed in 12 of two hospitals indoor...

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...