foods contaminations with mycotoxin producing fungi is the common problem in production and maintenance of foods leads to production and presence of many types of mycotoxins with extensive clinical effect on human called mycotoxicosis. the aim of this study is to determine humidity percent and fungal contaminations of flour which is used in bakeries of tabriz city. from 89 bakeries that were ba...

OBJECTIVE To determine the prevalence and risk factors of allergic rhinitis among bakers in Douala. DESIGN A cross-sectional study; the logistic regression model was use to find the risk factors of allergic rhinitis. SETTING The study was conducted in 42 bakeries randomly selected among a total of 151 bakeries in the city of Douala. PARTICIPANTS All bakers who consented to participate in ...

Introduction: Since long time ago parasitic problems have been taken into consideration by people and physicians in our country and at present, parasitic diseases are among important healthy problems of our community. This study aims at determination of intestinal parasites prevalence in Khorramabad bakeries’ workers. Materials and Methods: In this study all the bakeries of the city (270 baker...

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...

AIM To describe the latent period for symptomatic sensitization in bread bakery workers. METHODS Data on the latent period for symptomatic sensitization, resulting in either asthma or rhinitis, were obtained from an in-house health surveillance programme in a single large organization. RESULTS Over a period of 10 years, 90 employees were identified with symptoms attributable to sensitizatio...