BACKGROUND Currently, there is no mandatory labelling of allergens for non-pre-packed foods in the EU. Therefore, consumers with food allergy rely on voluntary information provided by the staff. The aim of this study was to characterize allergic reactions to non-pre-packed foods and to investigate whether staff in bakery shops were able to give advice regarding a safe product choice. METHODS ...

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (~6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or ...

BACKGROUND Occupational skin disease is common and bakery workers are at increased risk of hand dermatitis. AIMS To explore the frequency of, and to identify risk factors for, skin symptoms in a small bakery. METHODS A cross-sectional survey of workers in a small bakery in Scotland, using a self-completed questionnaire regarding skin symptoms over the last 12 months. Additionally, data on s...

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

We sought to determine the source of a norovirus outbreak among attendees of 46 weddings taking place during a single weekend. Norovirus-compatible illness was experienced by 332 (39%) of wedding guests surveyed; the outbreak affected up to 2700 persons. Illness was associated with eating wedding cake provided by a bakery common to the weddings (adjusted RR 4.5, P<0.001). A cake requiring direc...

Nigeria being a tropical nation with high temperature and some Nigerian bakeries use mud oven which expose workers to direct contact heat increasing their risk of stress. This research work tends evaluate stress on bakery in Makurdi, Benue State. Forty questionnaires were validly filled handed from the at various bakeries. Data such as age, duration exposure well estimation satisfaction level d...

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...

While baker's asthma has been well described, various asthma phenotypes in bakery workers have yet to be characterised. Our study aims to describe the asthma phenotypes in supermarket bakery workers in relation to host risk factors and self-reported exposure to flour dust. A cross-sectional study of 517 supermarket bakery workers in 31 bakeries used a questionnaire, skin prick tests, and specif...

BACKGROUND Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. OBJECTIVE In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products. MATERIALS AND METHODS Some common brands o...