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Bakers exposure to flour dust: a exploratory study in a Portuguese bakery

2017-04Journal article Restricted access
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dc.contributor.authorViegas, Susana
dc.contributor.authorFaria, Tiago
dc.contributor.authorViegas, Carla
dc.date.accessioned2017-06-01T10:51:09Z
dc.date.available2017-06-01T10:51:09Z
dc.date.issued2017-04
dc.description.abstractFlour dust is a hazardous substance; it is a respiratory sensitizer and cause allergic rhinities and occupational asthma among bakers. An exploratory study was developed in a Portuguese bakery aiming to recognize and assess workers exposure to particles and fungi and to understand the variables that influence exposure. Particles measurements were done during tasks performance. Fungal burden was characterized through air and surface samples and by macro and microscopic observations. In general, 0.3 pm particles have higher counts and 10.0 pm particles obtained the lowest counts, being near the kneading machines the task with higher number of the smallest particles. Regarding fingi, all the indoor sampling presented higher load than the limits imposed by the World Health Organization. Results point out for the need to apply preventive and control measures and for the importance to consider a co-exposure to several risk factors in this occupational setting.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas S, Faria T, Viegas C. Bakers exposure to flour dust: a exploratory study in a Portuguese bakery. In: Arezes P, et al, editors. SHO-2017 – International Symposium on Occupational Safety and Hygiene. Guimarães: SPOSHO; 2017. p. 116-7.pt_PT
dc.identifier.isbn978-989-98203-7-1
dc.identifier.urihttp://hdl.handle.net/10400.21/7129
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSPOSHOpt_PT
dc.relation.publisherversionhttp://www.sposho.pt/wp-content/uploads/2017/04/Programa__SHO2017__FINAL-1.pdfpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectEnvironmental healthpt_PT
dc.subjectOccupational healthpt_PT
dc.subjectOccupational exposurept_PT
dc.subjectBakerypt_PT
dc.subjectFlour dustpt_PT
dc.subjectOccupational diseasept_PT
dc.subjectPortugalpt_PT
dc.titleBakers exposure to flour dust: a exploratory study in a Portuguese bakerypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceGuimarãespt_PT
oaire.citation.endPage117pt_PT
oaire.citation.startPage116pt_PT
person.familyNameViegas
person.familyNameViegas
person.givenNameSusana
person.givenNameCarla
person.identifier248817
person.identifier.ciencia-idA919-7318-63DC
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.orcid0000-0003-1015-8760
person.identifier.orcid0000-0002-1545-6479
person.identifier.ridI-4053-2012
person.identifier.ridB-7217-2013
person.identifier.scopus-author-id35270591500
person.identifier.scopus-author-id55443609700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication.latestForDiscovery13115332-43f7-4048-a8a5-2f2b855a8c92

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