Repository logo
 
Publication

Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant

2020-01Journal article Open access
Simple item page
dc.contributor.authorViegas, Carla
dc.contributor.authorFleming, Gerard T. A.
dc.contributor.authorKadir, Abdul
dc.contributor.authorAlmeida, Beatriz
dc.contributor.authorAranha Caetano, Liliana
dc.contributor.authorGomes, Anita Q.
dc.contributor.authorTwarużek, Magdalena
dc.contributor.authorKosicki, Robert
dc.contributor.authorViegas, Susana
dc.contributor.authorCoggins, Ann Marie
dc.date.accessioned2020-02-05T16:39:30Z
dc.date.available2020-02-05T16:39:30Z
dc.date.issued2020-01
dc.descriptionProject EXPOsE, nº 23222 (02/SAICT/2016)pt_PT
dc.description.abstractFor decades, occupational exposure to flour dust has been linked to a range of respiratory diseases, including occupational asthma, thought to result from exposure to fungi present in the flour. Antifungal resistance is of increasing prevalence in clinical settings, and the role of occupational and environmental exposures, particularly for specific fungal species, is of concern. Occupational exposure to flour dust can occur in a range of occupational settings, however, few studies have focused on restaurant workers. The objective of this study was to measure occupational exposure to flour and microbial contamination, including azole resistance screening, in two small commercial bakeries and in a pizzeria. Personal full shift inhalable dust measurements were collected from workers and were analyzed for inhalable dust and fungi, bacteria, azole resistance, and mycotoxins. Samples of settled dust were collected, and electrostatic dust cloths (EDC) were deployed and analyzed for microbial contamination, including azole resistance screening, and mycotoxins. Geometric mean exposures of 6.5 mg m-³ were calculated for inhalable dust, however, exposures of up to 18.30 mg m-³ were measured-70% of personal exposure measurements exceeded the occupational exposure limit for flour dust of 1.0 mg m-³. The air and EDC fungal counts were similar to those reported in previous studies for similar occupational environments. The fungi were dominated by Penicillium genera, however Aspergillus genera, including Fumigati and Flavi sections, were observed using culture-based methods, and the Fumigati section was also observed by molecular tools. Both Aspergillus sections were identified on the azole resistance screening. Mycotoxins were also detected in the settled dust samples, dominated by deoxynivalenol (DON). The role of environmental exposure in both the development of antimicrobial resistance and the total mycotoxin body burden is a growing concern; therefore, the presence of azole-resistant fungi and mycotoxin contamination, although low in magnitude, is of concern and warrants further investigation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas C, Fleming GT, Kadir A, Caetano LA, Gomes AQ, Viegas S, et al. Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant. Microorganisms. 2020;8(1):118.pt_PT
dc.identifier.doi10.3390/microorganisms8010118pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/11067
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationProject nº 23222 (02/SAICT/2016)pt_PT
dc.relationProject EXPOsEpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-2607/8/1/118pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectOccupational healthpt_PT
dc.subjectOccupational exposurept_PT
dc.subjectAssessmentpt_PT
dc.subjectMicrobial contaminationpt_PT
dc.subjectAspergilluspt_PT
dc.subjectAzole-resistance screeningpt_PT
dc.subjectMycotoxinspt_PT
dc.subjectProject EXPOsEpt_PT
dc.subjectProject nº 23222 (02/SAICT/2016)pt_PT
dc.subjectIrlandapt_PT
dc.titleOccupational exposures to organic dust in Irish bakeries and a pizzeria restaurantpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.startPage118pt_PT
oaire.citation.titleMicroorganismspt_PT
oaire.citation.volume8pt_PT
person.familyNameViegas
person.familyNameAranha Caetano
person.familyNameGomes
person.familyNameViegas
person.givenNameCarla
person.givenNameLiliana
person.givenNameAnita
person.givenNameSusana
person.identifier248817
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.ciencia-id9716-9DAC-532A
person.identifier.ciencia-id4B10-E015-52B7
person.identifier.ciencia-idA919-7318-63DC
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0003-1496-2609
person.identifier.orcid0000-0002-3348-0448
person.identifier.orcid0000-0003-1015-8760
person.identifier.ridB-7217-2013
person.identifier.ridC-3580-2014
person.identifier.ridI-4053-2012
person.identifier.scopus-author-id55443609700
person.identifier.scopus-author-id7202386033
person.identifier.scopus-author-id35270591500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication6517c656-f913-4f54-8682-77c2856c9e4c
relation.isAuthorOfPublication2b5a3f0a-29c2-4ecd-a83f-50d0b99a4875
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublication.latestForDiscovery2b5a3f0a-29c2-4ecd-a83f-50d0b99a4875

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant.pdf
Size:
1.2 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESTeSL - Artigos