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Document ID (ISN)111277
CIS number 10-0839
ISSN - Serial title 0271-3586 - American Journal of Industrial Medicine
Year 2010
Convention or series no.
Author(s) Page E.H., Dowell C.H., Mueller C.A., Biagini R.E., Heederik D.
Title Exposure to flour dust and sensitization among bakery employees
Bibliographic information 2010, Vol.53, p.1225-1232. 24 ref.
Abstract The National Institute for Occupational Safety and Health conducted a study to determine prevalences of sensitization to bakery-associated antigens (BAAs) and work-related respiratory symptoms at a large commercial bakery. Measurements included personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, α-amylase and wheat. Data were also collected by means of questionnaires and participants were subjected to blood tests for IgE specific to flour dust, wheat, α-amylase and common aeroallergens. Of 186 bakery employees, 161 completed the questionnaire and 96 allowed their blood to be drawn. The geometric mean PBZ and GA inhalable flour dust concentrations for the lower-exposure group was 0.235 mg/m3, and for the higher-exposure group was 3.01 mg/m3. Employees in the higher-exposure group had significantly higher prevalences of work-related wheezing, runny nose, stuffy nose, and frequent sneezing than the lower-exposure group. The prevalences of IgE specific to wheat, flour dust and α-amylase were significantly higher among employees who ever had a job in the higher-exposure group or in production at another bakery. Despite knowledge of the risks of exposure to flour, bakery employees in the United States are still at risk of sensitization and respiratory symptoms from exposure to high levels of BAA.
Descriptors (primary) sensitizers; sensitization; symptoms; exposure evaluation; bakery products industry
Descriptors (secondary) USA; amylase; flour; airborne dust; immunoglobulins; determination in air; determination in blood; questionnaire survey; public OSH institutions
Document type D - Periodical articles
Subject(s) Food, beverage and tobacco industries
Broad subject area(s) Chemical safety
Biological hazards
Browse category(ies) Allergies
Food industry