Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Dust Sampling and Analysis
2.3. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Craft Bakeries | Industrial Bakeries | All Bakeries | |
---|---|---|---|
Bakery Type | 10 | 14 | 24 |
Employees (n) | |||
<5 | 8 | 1 | 9 |
5–15 | 2 | 9 | 11 |
>15 | - | 4 | 4 |
Daily flour consumption (kg) | |||
<500 | 10 | 2 | 12 |
500–1000 | - | 6 | 6 |
>1000 | - | 6 | 6 |
Pouring method | |||
Manual | 8 | 2 | 10 |
Pipeline | 1 | 7 | 8 |
Pipeline with sleeve | 1 | 5 | 6 |
Facility Type | All Samples | Area Samples | Personal Samples | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | |
Flourmills (n = 2) | 15 | 1.525 ± 1.689 | 0.881 a | 0.097–5.642 | 6 | 1.744 ± 2.217 | 0.681 | 0.156–5.642 | 9 | 1.378 ± 1.365 | 0.881 | 0.097–4.135 |
Bakeries (n = 3) | 26 | 1.454 ± 1.855 | 0.603 b | 0.043–6.856 | 13 | 0.664 ± 0.867 | 0.323 | 0.043–3.126 | 13 | 2.243 ± 2.252 | 1.214 d | 0.150–6.856 |
Confectioneries (n = 2) | 12 | 1.431 ± 2.038 | 0.558 c | 0.117–7.332 | 5 | 1.000 ± 0.989 | 0.548 | 0.159–2.656 | 7 | 1.739 ± 2.588 | 0.569 | 0.117–7.332 |
Pizzerias (n = 2) | 5 | 0.223 ± 0.187 | 0.127 | 0.056–0.487 | 2 | 0.272 ± 0.305 | 0.272 | 0.056–0.487 | 3 | 0.190 ± 0.140 | 0.127 | 0.093–0.351 |
All facilities (n = 9) | 58 | 1.361 ± 1.772 | 0.542 | 0.043–7.332 | 26 | 0.948 ± 1.317 | 0.418 | 0.043–5.642 | 32 | 1.697 ± 2.029 | 0.856 | 0.093–7.332 |
All Samples | Area Samples | Personal Samples | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean (mg/m3) | Median (mg/m3) | Range (mg/m3) | |
Bakery Type | ||||||||||||
Industrial (n = 14) | 127 | 1.944 ± 2.789 | 0.800 | 0.043–16.763 | 70 | 1.626 ± 2.755 | 0.462 | 0.043–16.763 | 57 | 2.334 ± 2.805 | 1.214 | 0.148–14.055 |
Craft (n = 10) | 62 | 1.540 ± 1.319 | 1.161 | 0.062–7.112 | 35 | 1.401 ± 1.408 | 0.741 | 0.062–6.185 | 27 | 1.721 ± 1.195 | 1.446 | 0.644–7.112 |
Daily flour consumption (kg) | ||||||||||||
<500 | 79 | 1.318 ± 1.261 | 1.025 | 0.062–7.112 | 45 | 1.181 ± 1.323 | 0.644 | 0.062–6.185 | 34 | 1.500 ± 1.168 | 1.240 | 0.148–7.112 |
500–1000 | 48 | 1.714 ± 2.130 | 0.789 | 0.093–7.947 | 27 | 1.551 ± 2.272 | 0.333 | 0.093–7.667 | 21 | 1.923 ± 1.968 | 0.946 | 0.298–7.947 |
>1000 | 62 | 2.515 ± 3.400 | 0.958 | 0.043–16.763 | 33 | 2.056 ± 3.383 | 0.772 | 0.043–16.763 | 29 | 3.038 ± 3.402 | 1.948 | 0.150–14.055 |
Pouring method | ||||||||||||
Manual | 55 | 2.086 ± 2.593 | 1.214 a | 0.062–16.763 | 32 | 1.931 ± 3.042 | 0.879 | 0.062–16.763 | 23 | 2.303 ± 1.836 | 1.820 | 0.807–7.122 |
Pipeline | 90 | 2.206 ± 2.668 | 1.113 b | 0.043–14.055 | 48 | 1.836 ± 2.362 | 0.718 | 0.043–8.658 | 42 | 2.629 ± 2.953 | 1.866 | 0.150–14.055 |
Pipeline with sleeve | 44 | 0.660 ± 0.676 | 0.408 | 0.093–3.547 | 25 | 0.517 ± 0.569 | 0.333 | 0.093–2.640 | 19 | 0.848 ± 0.771 | 0.619 | 0.148–3.547 |
All bakeries | 189 | 1.811 ± 2.411 | 0.946 | 0.043–16.763 | 105 | 1.551 ± 2.386 | 0.626 | 0.043–16.763 | 84 | 2.137 ± 2.417 | 1.400 c | 0.148–14.055 |
Job Task | Area Samples | Personal Samples | ||||||
---|---|---|---|---|---|---|---|---|
N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | |
Dough making | 31 | 3.002 ± 3.221 | 2.345 | 0.176–16.763 | 29 | 3.233 ± 2.928 | 2.345 | 0.148–14.055 |
Dough forming | 40 | 1.467 ± 2.044 | 0.728 a | 0.062–8.658 | 46 | 1.735 ± 1.999 | 1.179 f | 0.154–12.068 |
Packaging area | 13 | 0.298 ± 0.242 | 0.216 b,d | 0.043–0.827 | 9 | 0.659 ± 0.606 | 0.349 g,h | 0.150–1.851 |
Baking area | 21 | 0.344 ± 0.195 | 0.328 c,e | 0.093–0.791 | - | -- | -- | -- |
Phase 2 | Phase 3 | |||||||
---|---|---|---|---|---|---|---|---|
N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | N | Mean ± SD (mg/m3) | Median (mg/m3) | Range (mg/m3) | |
Total | 28 | 3.352 ± 3.744 | 1.706 | 0.093–14.055 | 28 | 1.715 ± 1.406 | 1.360 a | 0.156–5.638 |
Dough making | 11 | 4.864 ± 3.765 | 4.991 | 0.254–14.055 | 11 | 2.377 ± 1.477 | 2.002 b | 0.741–5.638 |
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Martinelli, A.; Salamon, F.; Scapellato, M.L.; Trevisan, A.; Vianello, L.; Bizzotto, R.; Crivellaro, M.A.; Carrieri, M. Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures. Int. J. Environ. Res. Public Health 2020, 17, 5182. https://doi.org/10.3390/ijerph17145182
Martinelli A, Salamon F, Scapellato ML, Trevisan A, Vianello L, Bizzotto R, Crivellaro MA, Carrieri M. Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures. International Journal of Environmental Research and Public Health. 2020; 17(14):5182. https://doi.org/10.3390/ijerph17145182
Chicago/Turabian StyleMartinelli, Andrea, Fabiola Salamon, Maria Luisa Scapellato, Andrea Trevisan, Liviano Vianello, Rosana Bizzotto, Maria Angiola Crivellaro, and Mariella Carrieri. 2020. "Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures" International Journal of Environmental Research and Public Health 17, no. 14: 5182. https://doi.org/10.3390/ijerph17145182