270. Exposure Levels and Determinants of Flour Dust Exposure in Bakeries

1999 ◽  
Author(s):  
I. Burstyn ◽  
K. Teschke ◽  
K. Bartlett ◽  
S. Kennedy
Keyword(s):  
Dust Exposure ◽  
Exposure Levels ◽  
Flour Dust

scholarly journals Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures

2020 ◽  
Vol 17 (14) ◽  
pp. 5182 ◽  
Author(s):  
Andrea Martinelli ◽  
Fabiola Salamon ◽  
Maria Luisa Scapellato ◽  
Andrea Trevisan ◽  
Liviano Vianello ◽  
...  
Keyword(s):  
Occupational Exposure ◽  
Ventilation System ◽  
Industrial Hygiene ◽  
Control Measures ◽  
Dust Exposure ◽  
Exposure Level ◽  
Local Exhaust Ventilation ◽  
Exposure Limit ◽  
Exposure Levels ◽  
Flour Dust

The adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ exposure. The study was performed in different facilities such as flourmills (n = 2), confectioneries (n = 2), bakeries (n = 24), and pizzerias (n = 2). Inhalable flour dust was assessed by personal and area samplings (n = 250) using IOM (Institute of Occupational Medicine) samplers. The results showed personal occupational exposure to flour dust over the American Conference of Governmental Industrial Hygiene (ACGIH) and the Scientific Committee on Occupational Exposure Limit (SCOEL) occupational limits (mean 1.987 mg/m3; range 0.093–14.055 mg/m3). The levels were significantly higher for dough makers in comparison to the dough formers and packaging area subjects. In four bakeries the industrial hygiene surveys were re-performed after some control measures, such as installation of a sleeve to the end of pipeline, a lid on the mixer tub or local exhaust ventilation system, were installed. The exposure levels were significantly lower than those measured before the introduction of control measures. The exposure level reduction was observed not only in the dough making area but also in all bakeries locals.

scholarly journals Relationship between occupational dust exposure levels and mental health symptoms among Korean workers

PLoS ONE ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. e0228853
Author(s):  
Wanhyung Lee ◽  
Jae-Gwang Lee ◽  
Jin-Ha Yoon ◽  
June-Hee Lee
Keyword(s):  
Mental Health ◽  
Dust Exposure ◽  
Mental Health Symptoms ◽  
Health Symptoms ◽  
Occupational Dust Exposure ◽  
Exposure Levels

scholarly journals O1C.5 Assessment and assignment of exposure to asbestos for an industrial cohort of chrysotile miners and processors

2019 ◽  
Vol 76 (Suppl 1) ◽  
pp. A8.1-A8
Author(s):  
Hans Kromhout ◽  
Eleonora Feletto ◽  
Monika Moissonnier ◽  
Sara J Schonfeld ◽  
Ann Olsson ◽  
...  
Keyword(s):  
Measurement Data ◽  
Quality Measurement ◽  
Dust Exposure ◽  
Job Exposure Matrix ◽  
Asbestos Fibre ◽  
Female Workers ◽  
Exposure Response ◽  
Job Title ◽  
Exposure Levels ◽  
Occupational Cohort

IntroductionHistorical dust concentrations are available for an occupational cohort study of workers active for 12 months or more between 1975 and 2010 in a chrysotile mine and processing factories in Asbest, Russian Federation. Their occupational histories were ascertained back to as early as the 1930s. A cohort specific job-exposure matrix (JEM) to estimate exposure to asbestos dust and fibre was elaborated.MethodsAlmost 1 00 000 recorded dust concentrations were used to develop an asbestos dust JEM and previously derived conversion factors were applied to estimate an asbestos fibre JEM. Where dust concentrations were not available, linear mixed models were used to impute missing data. Both JEMs were applied to the occupational histories of over 30 000 individual workers (over 35% female workers) based on job title and year worked.ResultsAssigned exposures varied over time with higher levels in the earlier years of activity. Approximately 97% of 2 00 000 person-years in the factories and 89% of 3 15 000 person-years in the mine had exposure assigned based on actual measurements. The median cumulative dust exposure for the exposed cohort was almost 50 mg/m3-years, with women slightly lower than men. The median cumulative fibre exposure for was 37 fibres/cm3-years for both men and women.Discussion and conclusionA key strength of this study is the availability of high-quality measurement data covering workers’ occupational histories. The dust and fibre JEMs enable estimation of annual profession-specific exposure levels that will form the basis of quantitative exposure estimates in the study and consequently quantitative exposure-response analyses.

Temporal trends of flour dust exposure in the United Kingdom, 1985–2003

2009 ◽  
Vol 11 (8) ◽  
pp. 1492 ◽  
Author(s):  
Martie van Tongeren ◽  
Karen S. Galea ◽  
John Ticker ◽  
David While ◽  
Hans Kromhout ◽  
...  
Keyword(s):  
United Kingdom ◽  
Temporal Trends ◽  
Dust Exposure ◽  
The United Kingdom ◽  
Flour Dust

Flour dust – aspiration fraction Documentation of proposed values of occupational exposure limits (OELs

2017 ◽  
Vol 33 (3(93)) ◽  
pp. 91-120
Author(s):  
Agata Stobnicka ◽  
Rafał Górny
Keyword(s):  
Occupational Exposure ◽  
Animal Feed ◽  
Crystalline Silica ◽  
The Body ◽  
Dust Exposure ◽  
Cereal Grains ◽  
Animal Origin ◽  
Organic Dust ◽  
Respirable Fraction ◽  
Flour Dust

The term "flour dust" refers to particles derived from finely ground cereal grains and "non-cereal" grains. Flour flour usually also contains ingredients that play an important role in improving dough quality, such as enzymes, additives such as baker's yeast, flavors, spices and chemical ingredients such as preservatives. Flour is one of the basic raw materials used in the food industry and in the production of animal feed. Taking into account the nature of the production activities in mentioned industries, the highest occupational exposure to flour dust is usually observed in bakeries and grain mills. Significant exposure to flour dust is also found in factories of pasta, pizzeria and pastry, restaurant kitchens, malt factories, animal feed factories and agriculture. The main route of exposure to flour dust in occupational conditions is respiratory and skin. The main effect of repeated or long-lasting human exposure to flour dust is irritation and allergy. Epidemiological reports have shown that asthma, conjunctivitis, rhinitis and skin reactions are the main adverse health effects of flour dust exposure. Currently in Poland for flour dust the maximum admissible value (MAC, NDS) is the same as for organic dust (plant and animal origin). The MAC values are: for inhalable fraction 2 mg/m3 and for respirable fraction 1 mg/m3 when dust contains 10% or more crystalline silica and when dust contains less than 10% of crystalline silica, 4 mg/m3 for inhalable fraction and 2 mg/m3 for respirable fraction. The need to prepare documentation for flour dust resulted from the fact that existing documentation and MAC values mainly concern the effects of farmers' exposure to organic dust of plant and animal origin. It did not refer to flour dust for which the sensitization effect is critical. The basic mechanism of action of the flour dust on the body is the reaction of hypersensitivity with stimulation antibodies type E (IgE) developing shortly after exposure to the antigen. The value of hygienic norms for flour dust in Poland has not been established, yet. There is no data regarding animal experiments and in vitro studies with flour dust. On the basis of epidemiological studies, the risk of nasal symptoms has been found to increase with dust concentrations of 1 mg/m3 and the risk of asthma at concentrations above 3 mg/m3. The SCOEL assumes that exposure to the inhalable fraction of flour at a concentration of ≤ 1 mg/m3 protects most exposed workers from nasal mucositis and that the predicted symptoms, if present, are mild. However, the concentration of flour dust <1 mg/m3 may cause symptoms in already sensitized workers. The results of the study show that the full protection against allergens present in the flour dust in the air at low concentrations is difficult to achieve. At the same time, ACGIH's recommended TLV value for the inhalable flour dust fraction at 0.5 mg/m3 (8-h TWA). The "dose-response" results suggest that the symptoms of exposure to flour, especially from the lower respiratory tract, asthma, as well as the risk of sensitization, are rare in the inhalable fraction concentration in the range 0.5  1 mg/m3. Considering the above, the Interdepartmental Commission for MAC and MAI at the 84th meeting of 4.11.2016 adopted the TLV value for the inhalable fraction of flour dust at the level of 2 mg/m3, that is, at the level of the current MAC value for inhalable fraction of dust containing > 10% of the crystalline silica. No grounds for determining the short-term limit MAC(STEL) and the limit value in biological material. The standard is marked with "A" (sensitizing substance).

Bronchial responsiveness in bakery workers: relation to airway symptoms, IgE sensitization, nasal indices of inflammation, flour dust exposure and smoking

2007 ◽  
Vol 27 (5) ◽  
pp. 327-334
Author(s):  
Torgeir Storaas ◽  
Ågot Irgens ◽  
Erik Florvaag ◽  
Sverre K. Steinsvåg ◽  
Laila Årdal ◽  
...  
Keyword(s):  
Dust Exposure ◽  
Bronchial Responsiveness ◽  
Airway Symptoms ◽  
Flour Dust

scholarly journals Controlling flour dust exposure by an intervention focused on working methods in Finnish bakeries: a case study in two bakeries

2021 ◽  
pp. 1-33
Author(s):  
Antti Karjalainen ◽  
Maija Leppänen ◽  
Joonas Ruokolainen ◽  
Marko Hyttinen ◽  
Mirella Miettinen ◽  
...  
Keyword(s):  
Dust Exposure ◽  
Flour Dust
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