Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures

Andrea Martinelli, Fabiola Salamon, Maria Luisa Scapellato, Andrea Trevisan, Liviano Vianello, Rosana Bizzotto, Maria Angiola Crivellaro and Mariella Carrieri
Additional contact information
Andrea Martinelli: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy
Fabiola Salamon: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy
Maria Luisa Scapellato: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy
Andrea Trevisan: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy
Liviano Vianello: SPISAL, Azienda ULSS7 Pedemontana, 36061 Bassano del Grappa (VI), Italy
Rosana Bizzotto: SPISAL, Azienda ULSS6 Euganea, 35128 Padova, Italy
Maria Angiola Crivellaro: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy
Mariella Carrieri: Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy

IJERPH, 2020, vol. 17, issue 14, 1-12

Abstract: 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 ( n = 2), confectioneries ( n = 2), bakeries ( n = 24), and pizzerias ( n = 2). Inhalable flour dust was assessed by personal and area samplings ( n = 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 3 ; range 0.093–14.055 mg/m 3 ). 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.

Keywords: Flour dust; occupational exposure; control measures (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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