Dust and flour aeroallergen exposure in flour mills and bakeries. Issue 9 (September 1994)

• Record Type: Journal Article
• Authors: Nieuwenhuijsen, M J; Sandiford, C P; Lowson, D; Tee, R D; Venables, K M; McDonald, J C; Newman Taylor, A J
• Is Part Of: Occupational and environmental medicine. Volume 51:Issue 9(1994)
• Page Start: 584
• Page End: 588
• Publication Date: 1994-09
• Subjects: Medicine, Industrial -- Periodicals; Environmental health -- Periodicals; 616.980305
• DOI: 10.1136/oem.51.9.584
• Languages: English
• ISSNs: 1351-0711

Abstract

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.