Ann. occup. Hyg., Vol. 41, No. 6, pp. 609-624, 1997
© 1997 British Occupational Hygiene Society
Published by Oxford University Press
research-article |
EXPOSURE LEVELS AND DETERMINANTS OF INHALABLE DUST EXPOSURE IN BAKERIES
Occupational Hygiene Programme, University of British Columbia 3rd Floor - 2206 East Mall, Vancouver, BC, Canada, V6T 1Z3
The study's objectives were to measure full-shift exposure to inhalable dust in bakeries and define the determinants of full-shift exposure. Inhalable dust was measured gravimetrically. Ninety-six bakery workers, employed in seven different bakeries, participated in the study. Two side-by-side full-shift inhalable dust samples were obtained from each study participant on a single occasion. Samples were collected on 18 days selected at random. During the entire sampling period, bakers were observed and information on 14 different tasks was recorded at 15 min intervals. Other production characteristics were also recorded for each sampling day. These task and production variables were used in statistical modelling to identify significant predictors of exposure. The mean full-shift inhalable dust exposure was 8.2 mg/m3 (range: 0.1–1 10 mg/m3). A regression model explained 79% of the variability in exposure. The model indicated that tasks such as weighing, pouring and operating dough-brakers and reversible sheeters increased the exposure, while packing, catching and decorating decreased the exposure. Bread and bun production lines were associated with increased full-shift inhalable dust exposure, while cake production and substitution of dusting with the use of divider oil were associated with decreased exposure. Production tasks and characteristics are strong predictors of personal full-shift exposures to flour dust among bakers; these can be altered to reduce exposure levels. © 1997 British Occupational Hygiene Society. Published by Elsevier Science Ltd.
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  I. Burstyn Measurement Error and Model Specification in Determining How Duration of Tasks Affects Level of Occupational Exposure Ann. Hyg., April 1, 2009; 53(3): 265 - 270. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. Meijster, E. Tielemans, J. Schinkel, and D. Heederik Evaluation of Peak Exposures in the Dutch Flour Processing Industry: Implications for Intervention Strategies Ann. Hyg., October 1, 2008; 52(7): 587 - 596. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. MEIJSTER, E. TIELEMANS, N. D. PATER, and D. Heederik Modelling Exposure in Flour Processing Sectors in The Netherlands: a Baseline Measurement in the Context of an Intervention Program Ann. Hyg., April 1, 2007; 51(3): 293 - 304. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. ELMS, E. ROBINSON, S. RAHMAN, and A. GARROD Exposure to Flour Dust in UK Bakeries: Current Use of Control Measures Ann. Hyg., January 1, 2005; 49(1): 85 - 91. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
L. E. BLANCO, A. ARAGON, I. LUNDBERG, C. LIDEN, C. WESSELING, and G. NISE Determinants of Dermal Exposure among Nicaraguan Subsistence Farmers during Pesticide Applications with Backpack Sprayers Ann. Hyg., January 1, 2005; 49(1): 17 - 24. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. BULAT, K. MYNY, L. BRAECKMAN, M. VAN SPRUNDEL, E. KUSTERS, G. DOEKES, K. POSSEL, J. DROSTE, and M. VANHOORNE Exposure to Inhalable Dust, Wheat Flour and {alpha}-Amylase Allergens in Industrial and Traditional Bakeries Ann. Hyg., January 1, 2004; 48(1): 57 - 63. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 D K Verma, J T Purdham, and H A Roels TRANSLATING EVIDENCE ABOUT OCCUPATIONAL CONDITIONS INTO STRATEGIES FOR PREVENTION Occup. Environ. Med., March 1, 2002; 59(3): 205 - 214. [Full Text] [PDF]
|
|