Contact dermatitis of hands is frequent among bakers and, as in other subjects doing ‘wet work’ and/or exposed to powders, is classically irritant in origin (1). This often results in allergic causes being overlooked and, consequently, not investigated adequately, despite the multiple potential allergens in the workplace. We present a case of occupational hand eczema caused by a well-known and ...

background: today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. for cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. the aim of this study is determination of soda and salt amo...

This article presents the results of a study safety indicators, nutritional value and sales bakery products obtained using progressive baking technologies. The purpose research is to determine feasibility production sale made improved technologies, ensure products. methods used in commodity science determined quality indicators products, established terms implementation food safety. Marketing s...

Asthma caused by allergy to proteins from cereal grains is one of the most common types of occupational asthma (OA) worldwide and its prevalence does not appear to be declining. Baker’s asthma is the most serious manifestation of occupational allergy among bakery workers, which develops after inhalational exposure to flour dust allergens encountered in the work environment. Exposure to cereal f...

This cross-sectional study investigates the time weighted average (TWA) exposure of bakeries workers to the particulate matters concentration in the randomly selected bakeries workers. Air samples were collected from worker inhalation area in the workplaces by personal sampling method (PTFE Membrane SKC Filter with 25 mm, 2.0-μm pore sizes and SKC personal samplers pump with flow rate of 2 L/mi...

Introduction: High concentration of inhalable airborne particles can increase the risk of lung disease in exposed people. This study aimed to determine the respirable particulate matter (PM5) concentration in traditional bakeries of Saveh in 2020. Materials and Methods: This cross-sectional descriptive study was conducted among 25 bakeries where the samples were collected by cyclone and teflon...