11 research outputs found
Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers
<p>Abstract</p> <p>Background</p> <p>This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma.</p> <p>Methods</p> <p>Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM<sub>2.5 </sub>and PM<sub>10 </sub>personal sampler during a complete work shift, one during a cold ("winter") period, and the other during a hot ("summer") period.</p> <p>Results</p> <p>Bakery apprentices experience greater average PM<sub>2.5 </sub>and PM<sub>10 </sub>exposures than pastry apprentices (p < 0.006). Exposure values for both particulate fractions are greater in winter (average PM<sub>10 </sub>values among bakers = 1.10 mg.m<sup>-3 </sup>[standard deviation: 0.83]) than in summer (0.63 mg.m<sup>-3 </sup>[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<sup>-3</sup>). Over half the facilities had no ventilation system.</p> <p>Conclusion</p> <p>Young bakery apprentices incur substantial exposure to known airways allergens, a situation that might elicit early induction of airways inflammation.</p