Abstract:
BACKGROUND:This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. METHODS:Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM2.5 and PM10 personal sampler during a complete work shift, one during a cold ("winter") period, and the other during a hot ("summer") period. RESULTS:Bakery apprentices experience greater average PM2.5 and PM10 exposures than pastry apprentices (p < 0.006). Exposure values for both particulate fractions are greater in winter (average PM10 values among bakers = 1.10 mg.m-3 [standard deviation: 0.83]) than in summer (0.63 mg.m-3 [0.36]). While complying with current European occupational limit values, these exposures exceed the ACGIH recommendations set to prevent sensitization to flour dust (0.5 mg.m-3). Over half the facilities had no ventilation system. CONCLUSION:Young bakery apprentices incur substantial exposure to known airways allergens, a situation that might elicit early induction of airways inflammation.
journal_name
BMC Public Healthjournal_title
BMC public healthauthors
Mounier-Geyssant E,Barthélemy JF,Mouchot L,Paris C,Zmirou-Navier Ddoi
10.1186/1471-2458-7-311subject
Has Abstractpub_date
2007-11-01 00:00:00pages
311issn
1471-2458pii
1471-2458-7-311journal_volume
7pub_type
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