Modelling Exposure in Flour Processing Sectors in The Netherlands: a Baseline Measurement in the Context of an Intervention Program

Meijster, Tim; Tielemans, Erik; Pater, N. de; Heederik, Dick

doi:10.1093/annhyg/mem008

Cited by 30 publications

(6 citation statements)

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“…Cleaning the bins in bakeries and maintenance cleaning in mills have given peak values (total flour dust) of 390 and 458 mg/m 3 , respectively. [ 34 ] Meijster et al [ 72 ] studying exposure to total dust in industrial and traditional bakeries, factories producing ingredients for the baking industry (i.e., pre-mixes based on flour or other bulk and specialized additive mixtures for bread or pastry) and flour mills recorded the maximal concentrations on the extremely high levels reaching 292, 318, 627 and even 1837 mg/m 3 , respectively.…”

Section: Occupational Exposures To Flour Dustmentioning

confidence: 99%

Exposure to flour dust in the occupational environment

Stobnicka-Kupiec

Górny

2015

International Journal of Occupational Safety and Ergonomics

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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.

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Section: Occupational Exposures To Flour Dustmentioning

confidence: 99%

Exposure to flour dust in the occupational environment

Stobnicka-Kupiec

Górny

2015

International Journal of Occupational Safety and Ergonomics

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“…Flour dust is a heterogeneous substance with respiratory sensitizing properties and long-term exposure to it may cause acute or chronic respiratory disease [ 8 ]. Several studies showed that prevalence of sensitization for wheat allergens and fungal a-amylase and OAD is high among workers exposed to flour dust [ 9 ]. This can have a tendency to cause respiratory ailments [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Respiratory Symptoms and Pulmonary Function Status among Workers of Flour Mills in Addis Ababa, Ethiopia: Comparative Cross-Sectional Study

Demeke

Haile

2018

Pulmonary Medicine

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Background Flour dust in the respiratory tract affects lung function. Flour dust is a heterogeneous organic substance which can have a tendency to cause respiratory ailments. There is growing consensus on the deleterious effects of flour dust on respiratory symptoms and lung performance of flour mill workers. Methods The study design was comparative cross-sectional. A total of 54 flour mill workers who work for more than eight-hour shift per day and 54 control subjects matched for sex, age, weight, height, and area of residence were enrolled. Anthropometric measurement was done. Lung function was measured by using a digital portable spirometer (Spiro Pro) based on the ATS guidelines. FVC, FEV1, FEV1/FVC, PEFR, and FEF25% −75% were measured. Productive cough, dry cough, wheeze, and breathlessness were evaluated using BMRC questionnaire guidelines, administered through face-to-face interview. Result This study showed statistically significant reduction in the mean values of pulmonary function tests in flour mill workers as compared to their matched controls. Reduction of pulmonary function indices in study subjects was significant for FVC (4.25±0.93 vs. 5.30±0.71, p<0.001), FEV1 (3.46±0.86 vs. 4.50±0.72, p<0.001), PEFR (5.43±2.43 vs. 7.87±2.53, p<0.001), and FEF25% −75%, (3.87±1.61 vs. 4.60±1.60, p<0.05), but not significant for FEV1/FVC (81.93±12.74 vs. 83.40±12.50, p>0.05). Flour mill workers developed 27.7% of restrictive type and 11.1% of obstructive type of lung disorders. Percentage prevalence of respiratory symptoms was evaluated as dry cough (27.7% vs. 9.3%), productive cough (11.1% vs. 5.6%), wheeze (14.8% vs. 3.8%), and breathlessness (16.6% vs.7.4%) in flour mill workers and controls, respectively. Conclusion Based on the results of the present study, occupational exposure to flour dust could cause respiratory dysfunction, thereby reducing lung efficiency.

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“…In both groups (bakery and auto body shop workers), exposure was estimated based on existing data sets of personal airborne exposure measurements (Pronk et al 2006a; Meijster et al 2007). Cumulative monthly hexamethylene diisocyanate (HDI) exposure was estimated using task-based measurements of airborne diisocyanates combined with self-reported monthly frequencies of task completion as was described previously (Pronk et al 2007).…”

Section: Methodsmentioning

confidence: 99%

“…This exposure metric was then divided by the self-reported average number of hours worked per month to determine the long-term average isocyanate exposure of these workers (μg-NCO*m −3 ) that facilitated comparison with the bakery workers. Average wheat exposure for bakery workers was estimated using subjects’ work characteristics (exposure determinants) reported on the questionnaire combined with an exposure model constructed by Meijster et al (2007), to predict average wheat exposures (μg-dust*m −3 ) for each subject.…”

Section: Methodsmentioning

confidence: 99%