INTRODUCTION Recent studies have shown that even low exposure levels to flour dust and related allergens can cause severe respiratory symptoms. In The Netherlands the Dutch government and responsible branch organizations [from bakeries (traditional & industrial), flour mills and bakery ingredient producers] signed a covenant to reduce exposure to flour dust and decrease the prevalence of work-r...

BACKGROUND Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between...

U NDER the title “Fifty Years Ago: The Neurospora Revolution,” HOROWITZ (1 99 1) has celebrated an anniversary of the epochal 1941 paper of BEADLE and TATUM, which reported the first mutants with biochemically defined nutritional requirements. HOROWITZ’S account and others (HOROWITZ 1973, 1985, 1990; LEDERBERC 1990) have focused on the people who were involved, the genesis of their ideas, and t...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

Abstract In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces formed hash browns), dehydrated snacks and flour) storage temperature ambient frozen). Fancier (frozen versus chilled blanched) require more processes operations factories expensive; consumers appr...

The purpose of this study was to assess whether the retail food environment, measured by multiple indicators around home and in activity space, associated with nutritional quality purchases. This cross-sectional included 462 households from a quota sampling survey conducted south France (Montpellier Metropolitan Area). revised Healthy Purchase Index implemented order Food environment (presence,...

Waste material from bakeries is an unconventional energy feed source which is available in sufficient quantities for use in small-scale broiler production in South Africa. Small-scale broiler producers do not have access to the computer programs required to balance home-mixed rations. This investigation confirms that the use of dried bakery products (DBP) in a 2-stage, free-choice method can be...

BACKGROUND Although baker's asthma has attracted considerable research interest over the last 30 years, success in its prevention has been slow to achieve. This paper describes the results of an alternative preventive strategy, based on an observation that the excess of sensitization in bread bakers is largely due to IgE-mediated allergy to fungal amylase, contained in bread improvers. The prac...

OBJECTIVE To investigate whether interventions implemented by the UK Health and Safety Executive addressing exposure to isocyanate-based spray paints in motor vehicle repair (MVR), flour dust in craft bakeries, rosin-based solder flux fume (RBSFF) in the electronics industry, metalworking fluids and wood dust coincided with a decline in incidence of work-related short latency respiratory diseas...