Food industry - 734 entries found

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1997

CIS 98-776 García-Bravo B., Pérez Bernal A., García-Hernández M.J., Camacho F.
Occupational contact dermatitis from anethole in food handlers
Topics: allergy tests; bakery products industry; trans-anethole; case study; dermatitis; eczema; essential oils; sensitization dermatitis; skin allergies; skin tests.
Contact Dermatitis, July 1997, Vol.37, No.1, p.38. 7 ref.

CIS 98-774 Treudler R., Tebbe B., Orfanos C.E.
Coexistence of type I and type IV sensitization in occupational coffee allergy
Topics: allergens; allergic rhinitis; case study; coffee; conjunctivitis; eczema; food industry; Germany; respirable dust; sensitization dermatitis; sensitization; skin allergies; skin tests.
Contact Dermatitis, Feb. 1997, Vol.36, No.2, p.109. 9 ref.

CIS 98-900 Kaminski M., Bourgine M., Zins M., Touranchet A., Verger C.
Risk factors for Raynaud's phenomenon among workers in poultry slaughterhouses and canning factories
Topics: canning industry; cold workplaces; France; individual susceptibility; questionnaire survey; Raynaud's phenomenon; repetitive work; risk factors; sex-linked differences; slaughtering; workbreaks.
International Journal of Epidemiology, Apr. 1997, Vol.26, No.2, p.371-380. 35 ref.

CIS 98-629 Joly N., Martin-Silva B., Choudat D., Vicrey C., Rossignol C., Conso F.
Symptoms and respiratory function values in a group of bakers/pastrycooks in the Poitou-Charentes region
Symptômes et fonction respiratoires des artisans boulangers de la région Poitou-Charentes [in French]
Topics: allergic respiratory disorders; allergies; asthma; bakery products industry; case-control study; flour; France; male workers; one-second forced expiratory volume; questionnaire survey; rhinitis; smoking; vital capacity.
Archives des maladies professionnelles et de médecine du travail, Dec. 1997, Vol.58, No.8, p.641-647. 17 ref.

CIS 98-679
Health and Safety Executive
Occupational dermatitis in the catering and food industries
Topics: data sheet; dermatitis; detergents; food industry; food; high-risk groups; hotel industry; information of personnel; protective gloves; skin creams; soaps; substitution; United Kingdom.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Dec. 1997. 3p. 9 ref.

CIS 98-678
Health and Safety Executive
Health and safety priorities in the meat processing industry
Topics: causes of accidents; check lists; data sheet; falls of persons; food industry; harmful substances; manual handling; meat industry; mechanical hazards; occupational accidents; slippery floors; United Kingdom.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Feb. 1997. 4p. 17 ref.

CIS 98-200 Garcia-Abujeta J.L., Rodriguez F., Maquiera E., Picans I., Fernandez L., Sanchez I., Martin-Gil D., Jerez J.
Occupational protein contact dermatitis in a fishmonger
Topics: case study; eczema; food industry; mollusca; proteins; sensitization dermatitis; skin allergies; Spain.
Contact Dermatitis, Mar. 1997, Vol.36, No.3, p.163. 7 ref.

CIS 97-2034 Kaminski M., et al.
Risk factors for Raynaud's phenomenon among workers in poultry slaughterhouses and canning factories
A survey of 1474 workers in 17 poultry slaughterhouses and six canning factories was carried out to identify risk factors of Raynaud's phenomenon among workers exposed to cold but not to vibration. A high prevalence of symptoms of finger sensitivity to cold was observed. After controlling for non-occupational factors, the following working conditions appeared as risk factors: use of plastic gloves, less than four rest breaks, breaks in an unheated place, continual repetition of the same series of operations and exertion of the hand or arm. Changes in working conditions might reduce the risk of this disorder.
International Journal of Epidemiology, Apr. 1997, Vol.26, No.2, p.371-380. 35 ref.

CIS 97-1963 Savolainen H.
Flour protein antigens in occupational flour sensitivity
Serum samples from 30 subjects with flour hypersensitivity were analyzed for wheat or flour protein antibodies. All subjects had been occupationally exposed to flour. Rhinitis and asthma cases were associated more with flour antigens of low molecular weight, while flour-induced dermatitis was associated with antigens in all size classes. In all cases, a rye flour antigen was prominent. While the test may be used to verify an exposure to flour, it does not substitute for conventional immunologic diagnostic tests.
Occupational Medicine, Aug. 1997, Vol.47, No.6, p.341-343. Illus. 21 ref.

CIS 97-1552 Process industry
These nine chapters in a major new survey of OSH examine health and safety issues in various process industries: power generation; chemical industry; polymers and rubbers; paint industry; pharmaceutical industry; biotechnology industry; food processing industry; paper, pulp and chloralkali industry; tobacco industry.
In: The Workplace (by Brune D. et al., eds), Scandinavian Science Publisher as, Bakkehaugveien 16, 0873 Oslo, Norway, 1997, Vol.2, p.297-433. Illus. Bibl.ref.

CIS 97-1625 Jayawardana P.L., Udupihille M.
Ventilatory function of factory workers exposed to tea dust
A questionnaire survey of respiratory symptoms and measurements of respiratory function were carried out among 53 employees who had worked in a tea sifting room for at least five years. Compared to a non-exposed control group, the tea workers had a high prevalence of chronic respiratory symptoms, and mean values for the spirometric tests were lower. One subject had radiological evidence of bronchiectasis. Chronic tea dust exposure causes increased prevalence of respiratory symptoms and a significant degree of small airways obstruction.
Occupational Medicine, Feb. 1997, Vol.47, No.2, p.105-109. 11 ref.

CIS 97-1353 Lillington T., Shanahan E.M.
Cutaneous infection in meatworkers
A study of the incident rates of cutaneous infection in an abattoir in Adelaide, South Australia showed that such infections were common (overall incidence density 0.65 per 1,000 person-days). Infection rates were greatest among workers handling hides frequently, particularly slaughterers, whose work involved handling dirty hides using knives with no hand protection. Results suggest that while laceration is not always associated with infection, hide handling predisposes workers to infection. Recommendations for infection control are put forward.
Occupational Medicine, May 1997, Vol.47, No.4, p.197-202. Illus. 12 ref.

CIS 97-1350 Das I., Fraise A., Wise R.
Are glycopeptide-resistant enterococci in animals a threat to human beings?
A brief case study is presented of a truck driver who suffered a compound fracture of the femur while working in a chicken-packaging factory. Tests showed that the wound was infected with vancomycin-resistant enterococci (VRE), commonly found in animals treated with a glycopeptide growth promoter (avoparcin). Identification of VRE in the chicken factory suggests that the infection was transmitted from the poultry.
Lancet, 5 Apr. 1997, Vol.349, No.9057, p.997-998. 5 ref.

CIS 97-1214
Health and Safety Executive
Priorities for health and safety in the fish processing industry
This data sheet identifies the main causes of accidents to workers in the fish processing industry and provides guidance on preventive measures: avoiding heavy lifting, prevention of slips, trips and falls, and safety in the use of hazardous materials, machinery and vehicles.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1997. 4p. 16 ref.

CIS 97-1213
Health and Safety Executive
Priorities for health and safety in the slaughtering industry
This data sheet identifies the main causes of accidents to workers in the slaughtering industry and provides guidance on preventive measures: safe use of knives, avoiding manual handling, prevention of slips, trips and falls, and safe use of machinery, forklift trucks and other vehicles.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1997. 4p. 17 ref.

CIS 97-846 Tomoda S.
Safety and health of meat, poultry and fish processing workers
This report explores working conditions and safety and health issues in the meat, poultry and food processing industries worldwide. Topics reviewed include: characteristic occupational hazards; frequency, causes and costs of occupational accidents and diseases; preventive measures; safety and health committees; information dissemination and training; national safety and health inspection; role of the ILO. Common features of the three sectors related to their poor safety and health records include manual operations involving dangerous hand tools, the gap in different levels of technology used, cold wet and greasy work premises, and contact with perishable raw materials which may carry dangerous microorganisms.
ILO Publications, International Labour Office, 1211 Genève 22, Switzerland, 1997. vii, 85+11p. Bibl.ref.

CIS 97-855
Health and Safety Executive
Priorities for health and safety in the dairy, cocoa, chocolate, sugar confectionery, biscuit manufacturing, poultry processing, compound animal feed, flour, and grain milling industries
These six data sheets identify the principal causes of accidents in different sectors of the food industry, compare accident incidence rates with other industries, and provide guidance on safety measures in the form of a safety checklist. Preventive measures relate to falls, slips and trips; exposure to harmful substances; machinery; manual handling; transport; being struck by a moving object; and striking against objects.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Jan. 1997. 18p. Bibl.ref.

CIS 97-1017 Jones R.J.
Corporate ergonomics program of a large poultry processor
A corporate-wide ergonomics programme designed to combat continued increases in musculoskeletal disorders at a large poultry processor is described. The programme involved the establishment of ergonomics committees at each facility, extensive training, worksite analysis and task design, and the implementation of medical management procedures for musculoskeletal disorders. An ergonomics assessment was completed annually at each location to identify weaknesses and to ensure compliance with the goals of the programme. Benefits of the programme included reduced workers' compensation claims and costs, and improved employee morale and productivity.
American Industrial Hygiene Association Journal, Feb. 1997, Vol.58, No.2, p.132-137. 4 ref.

CIS 97-1016 Moore J.S., Garg A.
Participatory ergonomics in a red meat packing plant. Part I: Evidence of long-term effectiveness
The development and evaluation of an ergonomics programme initiated in 1986 at a red meat packing plant is described. Analysis of injury and illness data indicated that crude annual incidence rates and lost-time incidence rates increased during the period 1986-1993. There was no consistent pattern of increase or decrease for severity rates, but a shift from lost time to restricted time was noted. The percentage of recordable disorders that were ergonomics-related stayed constant. A consistent and progressive decrease in workers' compensation costs was also noted.
American Industrial Hygiene Association Journal, Feb. 1997, Vol.58, No.2, p.127-131. 6 ref.

CIS 97-645 Boyle D., Gerberich S.G., Gibson R.W., Maldonado G., Robinson R.A., Martin F., Reiner C., Amandus H.
Injury from dairy cattle activities
This case-control study aimed to identify which dairy cattle operation activities are associated with an increased or decreased risk of injury for farm household members. Milking, followed by trimming and treating hooves (for both the control of growth and for medical reasons), were found to be the most important sources of occupational injury in agricultural workers working with cattle.
Epidemiology, Jan. 1997, Vol.8, No.1, p.37-41. 25 ref.

1996

CIS 01-804 de Barros Hatem E.J., Torres Bandeira Cavalcanti F., de Paula Medeiros A., Melo Oliveira Moreira M.C., Ali S.A.
Ministério do Trabalho
Cashew nuts - A risky industry
Castanha de caju - Uma indústria de riscos [in Portuguese]
This brochure presents the main hazards of the cashew nut industry together with the appropriate preventive measures that need to be implemented. Risk factors analysed include: continuous or intermittent noise from the equipment and hearing impairment; exposure to heat giving rise to hyperthermia, dehydration and hyponatraemia; neuropsychic disorders and cataracts; exposure to silica dust giving rise to respiratory ailments, and possibly to pneumoconiosis; exposure to n-hexane with neurotoxic effects (intoxication, pathologies of the peripheral nervous system); exposure to the milk of the nut which can result in burns; work posture and musculoskeletal diseases and varicose veins. Finally, an analysis of 167 declared occupational accidents having occurred between 1989 and 1991 are presented in the form of tables.
Fundacentro, Rua Capote Valente 710, São Paulo, SP 05409-002, Brazil, 1996. 77p. Illus. 44 ref.

CIS 99-776 Muñoz Muñoz A.
Working conditions and hygiene in cheese production
Condiciones de trabajo y salud en la fabricación de quesos [in Spanish]
Topics: allergic alveolitis; brucellosis; conditions of work; dairy industry; falls on the level; fire hazards; food industry; mechanical hazards; safety checks; small enterprises; Spain; survey.
Salud y trabajo, 1996, No.116, p.4-9. Illus. 3 ref.

CIS 98-658 Lugdunum B.
A flour mill in the computer age!
Un moulin à l'heure de l'informatique! [in French]
Topics: automation; case study; dust control; France; industrial buildings; mechanization; milling industry; safety by design.
Travail et sécurité, July-Aug. 1996, No.550-551, p.2-5. Illus.

CIS 98-305 Weis J., Kretzschmar H.A., Windl O., Podoll K., Schwarz M.
Fatal spongiform encephalopathy in a patient who had handled animal feed
Topics: case study; encephalopathy; feed production; Germany.
Lancet, Nov. 1996, Vol.348, No.9036, p.1240. 4 ref.

CIS 97-1426 Atomic Energy (Control of Irradiation of Food) Rules, 1996 [India]
This Regulation (entry into force: on publication) concerns the modalities by which food may be irradiated, as well as the procedures by which food irradiation licences and licence suspensions/revocations may be issued. It provides a list of information elements that must appear in licence requests. Other aspects covered: the Radiological Safety Officer; monitoring of personnel; preparation of operating and emergency procedures. In schedules: table presenting the technological conditions for irradiation; qualifications of personnel; contents of the document submitted to the competent authorities for obtaining approval of irradiation facilities; conditions for the operation of irradiation facilities; general conditions for irradiated foods; radiation survey instruments required for radiation monitoring; standards for packaging materials; operational limits; leakage and safety related tests; various forms.
Gazette of India, 22 June 1996, No.25, Part II, Sec.3 subsection (i), p.1303-1315 (Hindi), p.1316-1330 English). Illus.

CIS 97-1593 Deschamps F.J., Turpin J.C.
Methyl bromide intoxication during grain store fumigation
Over 300 cases of methyl bromide poisoning are reported in the literature. This case report demonstrates the marked toxicity of methyl bromide with the potential to cause long-term neurological damage. Two fumigation workers (equipped with rapidly saturable respiratory cartridges) entered a building where the concentration of methyl bromide was 17g/m³, almost 1000 times the recommended limit (20mg/m³). They rapidly became unwell, complaining of nausea and shortness of breath, followed by generalized convulsions in the case of one of them; five months later this man was still bedridden. A relationship between methyl bromide exposure and neurological damage was shown by the bromide levels in the blood of the most seriously injured worker and in the activated charcoal cartridge of his respirator.
Occupational Medicine, 1996, Vol.46, No.1, p.3-4. 6 ref.

CIS 97-1608 Lemière C., et al.
Occupational asthma caused by aromatic herbs
A case report of occupational asthma is described in a butcher working in an area where spices and aromatic herbs were used during the preparation of meat products. Specific inhalation challenges and skin tests produced positive reactions to several herbs including thyme, rosemary, bay leaf and garlic; garlic was the most potent allergen by weight. These herbs should be considered as agents causing occupational asthma in the food industry.
Allergy, 1996, Vol.51, p.647-649. Illus. 8 ref.

CIS 97-1700 Smith T.A., Lumley K.P.S.
Work-related asthma in a population exposed to grain, flour and other ingredient dusts
A questionnaire survey of 3,450 workers exposed to dust during the course of flour milling, bread baking, cake baking and other food preparation activities revealed that the overall prevalence of work-related asthmatic symptoms was 4.4%. In a sub-group of 128 workers with positive responses, non-specific respiratory irritation was thought to be the cause in 90 cases (2.6%), while sensitization was responsible for symptoms in 12 cases (0.3%). In the sensitization cases the agents responsible were fungal amylase, flour and grain. The principal sensitizer encountered in modern plant bakeries appears to be fungal amylase.
Occupational Medicine, Feb. 1996, Vol.46, No.1, p.37-40. 10 ref.

CIS 97-1750 Symonds T.L., et al.
Do attitudes and beliefs influence work loss due to low back trouble?
Attitudes and beliefs about low-back trouble, pain, work and activity were measured among workers in a biscuit manufacturing factory by means of five questionnaires. Workers who had taken in excess of one week's absence owing to low-back trouble had significantly more negative attitudes and beliefs when compared with workers who had taken shorter absence or those reporting no history of back trouble. Interventions designed to reduce negative attitudes may help to reduce longer-term absenteeism due to low-back trouble.
Occupational Medicine, Feb. 1996, Vol.46, No.1, p.25-32. 28 ref.

CIS 97-1495 Hays M., et al.
Conformity of workers' and occupational physicians' descriptions of working conditions
In a study of 17 poultry slaughterhouses and six canneries in France, data were collected from workers describing their own working conditions and from occupational physicians describing conditions at the same workstations. In general, the prevalences of exposures to seven selected working conditions estimated by the two sources were similar. When agreement existed about specific working conditions, the relationships observed between working conditions and workers' health were generally similar for the two sources. When both sources agreed that the worker was exposed to a risk factor, the risk estimation was higher than in cases of discordant judgment.
International Journal of Occupational and Environmental Health, Jan.-Mar. 1996, Vol.2, No.1, p.10-17. 21 ref.

CIS 97-856
Health and Safety Executive
An index of health and safety guidance for the food industry
This data sheet provides a list of guidance material on health and safety in the food industry under the following headings: management of health and safety in general and in specific sectors; health and safety training; transport safety; prevention of falls; avoidance of silo entry; work equipment; manual handling; upper limb disorders; exposure to dust and fume; fire and explosion. Includes contact points for obtaining the publications.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Oct. 1996. 4p. 137 ref.

CIS 97-625 Griefahn B., Bröde P., Forsthoff A.
On the physiological response to work in a moderately cold environment
Zur thermophysiologischen Situation von Beschäftigten in mässiger Kälte [in German]
The skin temperature on the chest, upper and lower back remained in the comfortable range and the rectal temperature of 6 female and 33 male workers of the food industry remained unaffected by work in temperatures between 0 and 15°C. The insulating clothing worn by the workers had a higher thermal insulation than required by the standard ISO TR 11079. It ranged between 0.7 and 2.3clo. The energy metabolism varied between 99 and 242W/m². Hand and feet remained below the comfortable range throughout the shift during which the measurements were taken. It is recommended to study the connection of repeated cooling of the extremities with the prevalence of certain diseases such as Raynaud's phenomenon.
Arbeitsmedizin - Sozialmedizin - Umweltmedizin, Apr. 1996, Vol.31, No.4, p.168-174. Illus. 14 ref.

CIS 97-673 Mizoue T., Nishisaka S., Nishikuma K., Yoshimura T.
Occupational and lifestyle factors related to musculoskeletal and fatigue symptoms among middle-aged female workers in a frozen food processing factory
Reitō shokuhin kakōgyo ni okeru chūkōnen josei rōdōsha no kinkokkaku kei shōjō [in Japanese]
A self-administered questionnaire survey on musculoskeletal and fatigue symptoms related to individual and work-related risk factors was conducted among middle-aged female workers in a frozen food processing factory. The proportions of workers who frequently experienced, during the preceding month, stiff muscles or pain in the neck-shoulder, back and lower limb were 32.9%, 26.8% and 15.9%, respectively. The proportion for fatigue symptoms was 30.5%. Factors related to fatigue were: short duration of employment, low body weight, long hours of work at home, short sleep hours, walking to or from work. Factors correlated with back pain were: tall stature, low body weight. Factors correlated with lower limb pain were: working below hip height, working above shoulder height, tall stature, short stature. Workers' subjective evaluation of height of work table was significantly related to the body height. The ergonomic aspects of the work should be improved, taking individual characteristics into account. Advice on factors in workers' lives off the job may also be appropriate.
Sangyō Eiseigaku Zasshi, Sep. 1996, Vol.38, No.5, p.223-229. Illus. 18 ref.

CIS 97-382
Secretaria de Segurança e Saúde no Trabalho
Regulation No.25 of 3 Dec. 1996 - Annex II: Dough moulders [Brazil]
Portaria N°25, de 3 de Dezembro de 1996 - Anexo II: Cilindros de massa [in Portuguese]
Regulation (effective on publication) concerning the minimum requirements for safety devices attached to dough moulders used in commercial bakeries. Basic cleanliness standards and electrical safety provisions are also outlined.
Diário Oficial, 4 Dec. 1996, Year 134, Section I, No.235, p.25793.

CIS 97-517 Nichols T.
Recipe for safety
A continuing increase in the number of accidents in the United Kingdom hotel and catering industry has led to a combined effort by the Health and Safety Executive and local authorities to raise health and safety standards throughout the sector. While tighter EC-led legislation has made employers more aware of their obligations, some consider safety to be too costly and an inconvenience rather than a duty to their employees. Causes of accidents are outlined and the views of employers, trade unions and equipment manufacturers are put forward.
Health and Safety at Work, Oct. 1996, Vol.18, No.10, p.15-16. Illus. 2 ref.

CIS 97-657
Health and Safety Executive
Slips and trips: Summary guidance for the food industry
This data sheet describes the occurrence and costs of slips and trips in the food industry and outlines risk control measures: prevention of floor contamination; floor cleaning; maximizing the slip resistance of the floor; good visibility; work organization; suitable shoes; employee training; elimination of holes, slopes or uneven surfaces; and good housekeeping. Management aspects and legal requirements are outlined.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Sep. 1996. 4p. 1 ref.

CIS 97-655
Health and Safety Executive
Slips and trips - Guidance for the food processing industry
Contents of this guidance: causes of slips and trips in the food industry; managing the preventive measures which control slip and trip risks; practical measures for controlling slip risks (avoiding contamination of the floor, effective floor cleaning, slip resistant floors, good visibility, work organization, suitable shoes, employee training); practical measures for controlling trip risks (elimination of holes, slopes or uneven surfaces, good housekeeping, suitable lighting). In appendices: legal requirements; checklist of measures.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, 1996. iii, 34p. Illus. 7 ref. Price: GBP 9.75.

CIS 97-293 Dawson M.W., Scott J.G., Cox L.M.
The medical and epidemiologic effects on workers of the level of airborne Thermoactinomyces spp. spores present in Australian raw sugar mills
Total airborne bacteria spore concentrations were monitored in and around two cane sugar mills before, during and after the cane processing season. Viable airborne bacteria counts were obtained to confirm the presence of Thermoactinomyces sacchari, a bacterium known to cause bagassosis. The total airborne bacteria spore count was lower than those reported in other industries (cotton milling, wood chip handling) during normal operations. Airborne counts during activities known to generate higher levels than usual were also lower than expected. Medical examinations of workers at both mills revealed no cases of acute bagassosis and no evidence of the development of chronic bagassosis.
American Industrial Hygiene Association Journal, Nov. 1996, Vol.57, No.11, p.1002-1012. 36 ref.

CIS 96-2278 Cooke R.A.
Essential acquired cold urticaria: Stimulated only by systemic as well as local cooling
A food processing worker with a long history of eczema developed acute urticarial rash on the face following work in a chilled part of the factory during a spell of cold weather. A cold provocation test resulted in a pronounced urticarial rash. At warmer ambient temperatures, there was no reaction to the cold provocation test and the facial rash had improved. The report illustrates a case of essential acquired cold urticaria in which systemic cooling was necessary to produce a reaction to local cold provocation.
Occupational Medicine, Apr. 1996, Vol.46, No.2, p.157-158. 9 ref.

CIS 96-2121 Foley G., Davis M.
Worksafe Australia
Occupational health and safety performance overviews, selected industries. Issue No.10 - Meat products industries
This report highlights potential health and safety problem areas in the Australian meat products industries for 1993-94. Statistical data are analyzed by occupation, age group, nature and cause of the injury or disease, time of accident and compensation costs. The health and safety performance of these industries remains poor, showing little change from 1992-93 (see Issue No.3 of this series, CIS 95-1367).
Australian Government Publishing Service, GPO Box 84, Canberra ACT 2601, Australia, May 1996. viii, 24p. Illus. 4 ref.

CIS 96-1740 Massin N., Bohadana A., Toamain J.P., Wild P., Kolopp M.N.
Workers exposed to flour dust in flour mills and bakeries. Symptoms and functional respiratory tests
Salariés exposés aux poussières de farine dans les secteurs de la meunerie et de la boulangerie. Symptômes et épreuves fonctionnelles respiratoires [in French]
Grain and flour dust induce allergic reactions as well as chronic respiratory disorders. Respiratory epidemiological studies have often been performed among silo workers and bakers but very rarely among flour mill workers. Flour is a complex product mainly made up of starch (70%) and gluten (approx. 12%). Depending on its intended use, substances such as ascorbic acid, soya bean flour, etc. may be added. In addition, flour can contain mite dust and microorganisms which may release substances such as endotoxins. Because of this kind of exposure, workers (in particular asthmatic workers) tend to exclude themselves from this type of work, with the consequence that only those who have acceptably low levels of or infra-clinical symptoms will continue working. However, tests on these workers may reveal allergic work-related asthma symptoms. This study reports on the exposure levels to dust at different workplaces in flour mills and industrial bakeries and determines the prevalence of respiratory symptoms and bronchial hyperresponsiveness in this industry.
Documents pour le médecin du travail, 2nd Quarter 1996, No.66, p.109-114. 24 ref.

CIS 96-1860 Griefahn B., Forsthoff A., Bröde P.
Heart rates, rectal and skin temperatures recorded during work in moderate cold
Heart rates and rectal and skin temperatures were continuously recorded for three groups of food industry employees working in air temperatures of 0-7°C, 13-15°C or moving frequently between these temperatures. The three groups differed only with regard to temperatures of the skin directly exposed to cold air, particularly the fingers. Temperature declines at the fingers and subsequent rewarming times were inversely related to average air temperatures. Since cold-induced vasoconstrictions probably constitute a risk for Raynaud's phenomenon, adequate protection of the hands against cold is required.
Central European Journal of Occupational and Environmental Medicine, 1996, Vol.2, No.2, p.146-157. 18 ref.

CIS 96-517 The fish-canning industry
Industrias de conservas de pescado [in Spanish]
By going through the different processes and tasks in the canning, semi-preserved and frozen fish industries, the most important working conditions are shown, as are the major hazards arising from the use of machinery and tools, installations, manual handling of loads and ergonomic conditions of the workstations.
Instituto Nacional de Seguridad e Higiene en el Trabajo, ediciones y Publicaciones, C/ Torrelaguna, 73-28027 Madrid, Spain. PAL videotape (15min). Price: ESP 3000 + VAT. ###

CIS 96-1087 Kanerva L.
Occupational IgE-mediated protein contact dermatitis from pork in a slaughterman
A non-atopic 24-year-old man had previously had no skin symptoms. Having worked for one month in a slaughterhouse, where he was exposed to animal (pig) flesh and epithelium, he developed redness and itching of the hands, and later, severe exfoliative hand dermatitis which cleared when away from work but relapsed within days back at work. Patch testing and scoring were performed on his back. A modified European standard series gave a positive reaction to chromate but was otherwise negative. Patch testing with pork meat and fat and prick tests with 24 common environmental allergens, including epithelia and natural rubber latex, were both negative, as were prick tests with flour, pork meat and pork fat; a 15-min use test with pork meat on the skin was also negative, but the Magic Lite immunochemiluminometric assay for the detection of specific IgE antibody with both pork meat and pork epithelium clearly indicated IgE-mediated allergy. Contact urticaria caused by pork meat has seldom been reported, but may not be so rare.
Contact Dermatitis, Apr. 1996, Vol.34, No.4, p.301-302. 8 ref.

CIS 96-1092 Pellé-Duporté D., Kouyoumdjian S., Tuchais E., Carbonnelle B., Simon B.
An outbreak of ornithosis in a poultry slaughterhouse
Une épidémie d'ornithose dans un abattoir de volailles [in French]
Ornithosis is an infectious disease caused by the bacterium Chlamydia psittaci. Poultry and other birds are the main carriers of the bacteria, transmitted to the human through the respiratory tract. An outbreak of this disease in a French poultry slaughterhouse in April 1990 is reported. Out of 56 workers, 18 developed symptoms compelling them to stop work (4 were sent to hospital). Symptoms combined acute and feverish pneumopathies with a general deterioration of the state of health. In other cases, the clinical picture was less complete. Diagnosis was founded on serology, no germ was isolated by usual bacteriological techniques. The evolution of the disease, after antibiotic treatment, was good in all the cases. Workers were compensated by the French "Régime général de la Sécurité sociale" (occupational disease No.87).
Archives des maladies professionnelles et de médecine du travail, Feb. 1996, Vol.57, No.1, p.51-54. 14 ref.

CIS 96-977 Ondet A.M., Melon M.
Study of the acoustic behaviour of sound-absorbing materials for possible use in the food industry
Etude du comportement acoustique des matériaux absorbants susceptibles d'être utilisés dans l'industrie alimentaire [in French]
Hygiene constraints in the food industry limit the choice of conventional sound-absorbing materials that can be used. Models potentially usable in the food industry were identified and subject to theoretical and experimental study. A computer model of the acoustic behaviour of the materials available on the market was developed, and their absorption coefficients were measured. The model was validated by comparing the values measured with those calculated. It was then used to determine how the absorption coefficient changed with an air space behind the material. Finally, a noise prediction study demonstrated the usefulness of these materials, applied only to the ceiling, in reducing reverberation at the workplace when reverberation by the walls made a significant contribution to the workplace noise level.
Cahiers de notes documentaires - Hygiène et sécurité du travail, 1st Quarter 1996, No.162, Note No.2010-162-96, p.19-31. Illus. 28 ref.

1995

CIS 01-1105 Internal audit - Meat
Autodiagnostic - Viande [in French]
The internal auditing of hazards allows the preparation of a safety and health plan adapted to the company. A check-list for conducting such an audit within meat industry firms is proposed, consisting of the following parts: hazards related to working with meat (cuts, slips and falls, backaches and peri-articular diseases, infection hazards, working environment), hazards specific to the various operations (reception of live animals, slaughtering, refrigeration and storage, meat processing packaging, shipping and transport, related activities); action plan.
Caisse régionale d'assurance maladie (CRAM) des Pays de la Loire, 7 rue du Président Herriot, BP 3405, 44034 Nantes Cedex 1, France, Oct. 1995. 15p. 4 ref.

CIS 99-1761 Executive decree No.41 of 1995 on the classification of slaughterhouses according to their conditions and hygienic capacity, the establishment of minimum technical hygienic requirements for different types of slaughterhouses, and other provisions [Panama]
Decreto ejecutivo Nº41 (de 21 de marzo de 1995) por el cual se clasifican los mataderos de acuerdo a sus condiciones y capacidad sanitaria, se establecen los requisitos técnicos sanitarios mínimos que deben someterse los distintos tipos de mataderos y se dictan otras disposiciones [Panamá] [in Spanish]
Topics: classification; law; meat industry; occupational hygiene; Panama; safe layout; slaughtering.
Gaceta Oficial (Panamá), 7 Apr. 1995, No.22.759, p.7-12.

CIS 98-1262 Ponce Molet J.A.
Risk identification, evaluation and control in compound feed manufacturing plants
Identificación, evaluación y control de riesgos en las fábricas de piensos compuestos [in Spanish]
Topics: airborne dust; dust explosions; feed production; hazard evaluation; job-exposure relation; noise level; questionnaire survey; respirators; risk factors; Spain.
Salud y trabajo, 1996, No.113, p.14-19. Illus. 6 ref.

CIS 98-775 Brisman S.J., Järvholm B.G.
Occurrence of self-reported asthma among Swedish bakers
Topics: age-linked differences; asthma; bakery products industry; length of exposure; morbidity; questionnaire survey; sex-linked differences; smoking; Sweden.
Scandinavian Journal of Work, Environment and Health, Dec. 1995, Vol.21, No.6, p.487-493. 20 ref.

CIS 98-671 Study of the agro-food industry in French-speaking Africa
Etude sur l'industrie agro-alimentaire en Afrique francophone [in French]
Topics: Africa; agricultural chemicals; developing countries; electrical safety; fire protection; food industry; hot workplaces; implementation of control measures; indoor communication ways; legislation; materials handling; mechanical hazards; occupational safety and health; risk factors; tractors; work organization.
African Regional Labour Administration Centre, Yaoundé, Cameroon, 1995. 56p. Illus.

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