Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures
The adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ expo...
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doaj-0e5854e7b15a4d28aa7bae53935538e72020-11-25T03:16:54ZengMDPI AGInternational Journal of Environmental Research and Public Health1661-78271660-46012020-07-01175182518210.3390/ijerph17145182Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control MeasuresAndrea Martinelli0Fabiola Salamon1Maria Luisa Scapellato2Andrea Trevisan3Liviano Vianello4Rosana Bizzotto5Maria Angiola Crivellaro6Mariella Carrieri7Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalyDepartment of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalyDepartment of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalyDepartment of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalySPISAL, Azienda ULSS7 Pedemontana, 36061 Bassano del Grappa (VI), ItalySPISAL, Azienda ULSS6 Euganea, 35128 Padova, ItalyDepartment of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalyDepartment of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, ItalyThe adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ exposure. The study was performed in different facilities such as flourmills (<i>n </i>=<i> </i>2), confectioneries (<i>n </i>=<i> </i>2), bakeries (<i>n </i>=<i> </i>24), and pizzerias (<i>n </i>=<i> </i>2). Inhalable flour dust was assessed by personal and area samplings (<i>n </i>=<i> </i>250) using IOM (Institute of Occupational Medicine) samplers. The results showed personal occupational exposure to flour dust over the American Conference of Governmental Industrial Hygiene (ACGIH) and the Scientific Committee on Occupational Exposure Limit (SCOEL) occupational limits (mean 1.987 mg/m<sup>3</sup>; range 0.093–14.055 mg/m<sup>3</sup>). The levels were significantly higher for dough makers in comparison to the dough formers and packaging area subjects. In four bakeries the industrial hygiene surveys were re-performed after some control measures, such as installation of a sleeve to the end of pipeline, a lid on the mixer tub or local exhaust ventilation system, were installed. The exposure levels were significantly lower than those measured before the introduction of control measures. The exposure level reduction was observed not only in the dough making area but also in all bakeries locals.https://www.mdpi.com/1660-4601/17/14/5182Flour dustoccupational exposurecontrol measures |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Andrea Martinelli Fabiola Salamon Maria Luisa Scapellato Andrea Trevisan Liviano Vianello Rosana Bizzotto Maria Angiola Crivellaro Mariella Carrieri |
spellingShingle |
Andrea Martinelli Fabiola Salamon Maria Luisa Scapellato Andrea Trevisan Liviano Vianello Rosana Bizzotto Maria Angiola Crivellaro Mariella Carrieri Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures International Journal of Environmental Research and Public Health Flour dust occupational exposure control measures |
author_facet |
Andrea Martinelli Fabiola Salamon Maria Luisa Scapellato Andrea Trevisan Liviano Vianello Rosana Bizzotto Maria Angiola Crivellaro Mariella Carrieri |
author_sort |
Andrea Martinelli |
title |
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures |
title_short |
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures |
title_full |
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures |
title_fullStr |
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures |
title_full_unstemmed |
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures |
title_sort |
occupational exposure to flour dust. exposure assessment and effectiveness of control measures |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1661-7827 1660-4601 |
publishDate |
2020-07-01 |
description |
The adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ exposure. The study was performed in different facilities such as flourmills (<i>n </i>=<i> </i>2), confectioneries (<i>n </i>=<i> </i>2), bakeries (<i>n </i>=<i> </i>24), and pizzerias (<i>n </i>=<i> </i>2). Inhalable flour dust was assessed by personal and area samplings (<i>n </i>=<i> </i>250) using IOM (Institute of Occupational Medicine) samplers. The results showed personal occupational exposure to flour dust over the American Conference of Governmental Industrial Hygiene (ACGIH) and the Scientific Committee on Occupational Exposure Limit (SCOEL) occupational limits (mean 1.987 mg/m<sup>3</sup>; range 0.093–14.055 mg/m<sup>3</sup>). The levels were significantly higher for dough makers in comparison to the dough formers and packaging area subjects. In four bakeries the industrial hygiene surveys were re-performed after some control measures, such as installation of a sleeve to the end of pipeline, a lid on the mixer tub or local exhaust ventilation system, were installed. The exposure levels were significantly lower than those measured before the introduction of control measures. The exposure level reduction was observed not only in the dough making area but also in all bakeries locals. |
topic |
Flour dust occupational exposure control measures |
url |
https://www.mdpi.com/1660-4601/17/14/5182 |
work_keys_str_mv |
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