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Dust and flour aeroallergen exposure in flour mills and bakeries.
  1. M J Nieuwenhuijsen,
  2. C P Sandiford,
  3. D Lowson,
  4. R D Tee,
  5. K M Venables,
  6. J C McDonald,
  7. A J Newman Taylor
  1. Department of Occupational and Environmental Medicine, National Heart and Lung Institute, Royal Brompton and National Heart Hospital, London, UK.

    Abstract

    As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aeroallergen concentrations ranged from 45.5 micrograms/m3 in the bread wrapping area up to 252.0 micrograms/m3 in the confectionary area. In the flour mills and packing stations the concentrations were higher with geometric means for total dust ranging from 0.5 mg/m3 in the office up to 16.9 mg/m3 for hygiene workers in an old mill. The flour aeroallergen concentrations ranged from 101.5 micrograms/m3 for transport workers up to 1728.2 micrograms/m3 for hygiene workers. The relation between total dust and flour aeroallergen concentrations varied for different areas and depended on the use of products other than flour.

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