|Document ID (ISN)||112241|
|Convention or series no.
||Etudes et recherches R-694
||Roberge B., Aubin S., Cloutier Y.
||Characterization of dusts in the food seasoning sector
||Caractérisation des poussières dans le secteur des assaisonnements alimentaires [in French]|
||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.
||Caractérisation_des_poussières_[INTERNET_FREE_ACCESS] [in French]
||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.
||Quebec; spices; allergens; airborne dust; premises and workplaces; food industry
||Canada; particle size determination; determination in air; exposure evaluation; permissible levels; public OSH institutions; report
||E - Books, reports, proceedings
|Country / State or Province||Quebec|
||Food, beverage and tobacco industries
Toxic and dangerous substances
|Broad subject area(s)