Exposure to flour dust in the occupational environment

Abstract

Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materials were included if they provided information on the above-mentioned elements. The hitherto conducted studies show that different components of flour dust like enzymes, proteins and baker's additives can cause both non-allergic and allergic reactions among exposed workers. Moreover, the problem of exposure to cereal allergens present in flour dust can also be a concern for bakers’ family members. Appreciating the importance of all these issues, the exposure assessment methods, hygienic standards and preventive measures are also addressed in this paper.

Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery

“…(34) The smallest particles can reach the alveolar region and may play a role, for example, in allergic alveolitis type of reactions. (4,36)…”

“…(3) The major health effects of flour dust are occupational asthma, conjunctivitis, rhinitis and dermal reactions. (4) Baker's asthma is one of the most common occupational asthmas. (5)(6)(7) Exposure to flour dust can also lead to chronic bronchitis and bronchial obstruction.…”

“…However, the smallest size fractions may play a role, for example, in allergic alveolitis type of reactions. (4) To the best of our knowledge, there are only two studies where nanoparticles have been measured in bakeries. (11,12) In this study, the variation of concentrations (mass, number) and number size distribution of fine and nanoparticles was studied in a traditional Finnish bakery.…”

Biological and chemical hazards in water-mix metalworking fluids and mists

“…Proteases (not necessarily bacterial) have been recognised potent occupational allergens since the 1960's. They were associated with OA in various occupations such as flour bakeries, food processing (Stobnicka and Gorny, 2015), industrial enzyme manufacture and the cleaning industry (Adisesh et al, 2011). Most notably in the cleaning industry when the heat stable alkaline protease Carlsberg subtilisin was added to detergents to aid nonchemical cleaning actions (Florsheim et al, 2015).…”

Water-binding of protein particles

“…[140] Therefore, one should be careful during processing and handling of dry HG MPs. In addition, unexpected characteristics could point to the presence of possible hazardous NMs.…”