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...

Background &Aims of the Study: Nowadays heat stress is one of the most current harmful physical agents in workplaces. Attentions to recognized consequences of heat stress and have no information about heat stress in Ardabil bakeries, this study have been done in 2013. Materials & Methods: This cross sectional research has been done in 96 different bread types bakeries in ...

background: bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (msds) caused by ergonomic factors. the purpose of this study was to evaluate the biomechanical risk factors for msds in bakers. materials and methods: in the current study, all sangak, taftoon, and lavash bread bakeries in gonabad, iran, were selected based on census method. then, hierarchical task an...

abstract background: heat is one of the most important of harmful agents in many working environments such as bakeries that can cause prevalence of diseases related to heat and falling of efficiency. aim of this study was exposure evaluation of isfahan bakers to heat stresses in their working environment through evaluation of relationship among wet bulb globe temperature index (wbgt) , oral tem...

OBJECTIVE The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. DESIGN A cross-sectional study of the Na c...

Objectives-To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. Methods-A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested. The workers were interviewed for work r...

This paper evaluates the energy efficiency in bakery industry toward competitiveness and sustainability through audits that were carried out on six bakeries located Quito, Ecuador. Firstly, an initial meeting was held. After this, survey all areas of bakeries. The information consumption facilities collected. based electricity bills, power data, equipment usage time, habits, monthly consumption...

A national cohort based on the census at 9 November 1970 and the death registration files from 1970 to 1980 was analysed to see if skilled Danish bakers had an excess of respiratory cancer. The group of skilled bakers was divided into occupational subgroups to try to narrow down the possible causes of cancer. Significant excess mortality was found among skilled bakers in retail bakeries, skille...

BACKGROUND Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers. The knowledge of occupational allergen sensitization among bakery workers will facilitate the implementation of preventive measures for respiratory allergies in bakeries. The objective of this study was to determine the prevalence and factors associated with sensitiz...