Respiratory symptoms and sensitization in bread and cake bakers.
This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances.
The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients.
The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms.
They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase.
The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures.
Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization.
The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively.
However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. (...)
Mots-clés Pascal : Industrie alimentaire, Boulanger, Exposition professionnelle, Médecine travail, Farine céréale, Asthme, Homme, Toxicité, Sensibilisation, Epidémiologie, Royaume Uni, Europe, Amylase, Enzyme, Appareil respiratoire pathologie, Bronchopneumopathie obstructive
Mots-clés Pascal anglais : Food industry, Baker, Occupational exposure, Occupational medicine, Cereal flour, Asthma, Human, Toxicity, Sensitization, Epidemiology, United Kingdom, Europe, Amylase, Enzyme, Respiratory disease, Obstructive pulmonary disease
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 98-0396368
Code Inist : 002B06C02. Création : 25/01/1999.