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Document ID (ISN)112241
CIS number 12-0002
ISBN(s) 978-2-89631-551-2
Year 2011
Convention or series no. Etudes et recherches R-694
Author(s) Roberge B., Aubin S., Cloutier Y.
Title Characterization of dusts in the food seasoning sector
Original title Caractérisation des poussières dans le secteur des assaisonnements alimentaires [in French]
Bibliographic information Institut de recherche Robert-Sauvé en santé et en sécurité du travail du Québec (IRSST), 505 boul. de Maisonneuve Ouest, Montreal (Quebec) H3A 3C2, Canada, 2011. x, 44p. Illus. Approx. 70 ref.
Internet access Caractérisation_des_poussières_[INTERNET_FREE_ACCESS] [in French]
Abstract The objective of this study was to define the characteristics of airborne dust in enterprises producing flavouring mixtures based on aromatic spices and herbs. The focus was mainly on the workplaces of operators assigned to grinding, mixing and packaging of food seasoning products. In a vast majority of cases, concentrations measured at fixed workplace environments were lower than the Quebec permissible exposure value of 10 mg/m3, although some were higher than the recommendations of the United Kingdom Seasoning and Spice Association (SSA), which is 3 mg mg/m3. Implications of these findings are discussed.
Descriptors (primary) Quebec; spices; allergens; airborne dust; premises and workplaces; food industry
Descriptors (secondary) Canada; particle size determination; determination in air; exposure evaluation; permissible levels; public OSH institutions; report
Document type E - Books, reports, proceedings
Country / State or ProvinceQuebec
Subject(s) Food, beverage and tobacco industries
Toxic and dangerous substances
Broad subject area(s) Chemical safety
Browse category(ies) Food industry
Exposure evaluation