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...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Andrea Martinelli [verfasserIn] Fabiola Salamon [verfasserIn] Maria Luisa Scapellato [verfasserIn] Andrea Trevisan [verfasserIn] Liviano Vianello [verfasserIn] Rosana Bizzotto [verfasserIn] Maria Angiola Crivellaro [verfasserIn] Mariella Carrieri [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Flour dust occupational exposure control measures

Übergeordnetes Werk:	In: International Journal of Environmental Research and Public Health - MDPI AG, 2005, 17(2020), 5182, p 5182
Übergeordnetes Werk:	volume:17 ; year:2020 ; number:5182, p 5182

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.3390/ijerph17145182

Katalog-ID:	DOAJ020157010

Internformat


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allfields	10.3390/ijerph17145182 doi (DE-627)DOAJ020157010 (DE-599)DOAJ0e5854e7b15a4d28aa7bae53935538e7 DE-627 ger DE-627 rakwb eng Andrea Martinelli verfasserin aut Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Flour dust occupational exposure control measures Medicine R Fabiola Salamon verfasserin aut Maria Luisa Scapellato verfasserin aut Andrea Trevisan verfasserin aut Liviano Vianello verfasserin aut Rosana Bizzotto verfasserin aut Maria Angiola Crivellaro verfasserin aut Mariella Carrieri verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 17(2020), 5182, p 5182 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:17 year:2020 number:5182, p 5182 https://doi.org/10.3390/ijerph17145182 kostenfrei https://doaj.org/article/0e5854e7b15a4d28aa7bae53935538e7 kostenfrei https://www.mdpi.com/1660-4601/17/14/5182 kostenfrei https://doaj.org/toc/1661-7827 Journal toc kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2020 5182, p 5182
spelling	10.3390/ijerph17145182 doi (DE-627)DOAJ020157010 (DE-599)DOAJ0e5854e7b15a4d28aa7bae53935538e7 DE-627 ger DE-627 rakwb eng Andrea Martinelli verfasserin aut Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Flour dust occupational exposure control measures Medicine R Fabiola Salamon verfasserin aut Maria Luisa Scapellato verfasserin aut Andrea Trevisan verfasserin aut Liviano Vianello verfasserin aut Rosana Bizzotto verfasserin aut Maria Angiola Crivellaro verfasserin aut Mariella Carrieri verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 17(2020), 5182, p 5182 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:17 year:2020 number:5182, p 5182 https://doi.org/10.3390/ijerph17145182 kostenfrei https://doaj.org/article/0e5854e7b15a4d28aa7bae53935538e7 kostenfrei https://www.mdpi.com/1660-4601/17/14/5182 kostenfrei https://doaj.org/toc/1661-7827 Journal toc kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2020 5182, p 5182
allfields_unstemmed	10.3390/ijerph17145182 doi (DE-627)DOAJ020157010 (DE-599)DOAJ0e5854e7b15a4d28aa7bae53935538e7 DE-627 ger DE-627 rakwb eng Andrea Martinelli verfasserin aut Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Flour dust occupational exposure control measures Medicine R Fabiola Salamon verfasserin aut Maria Luisa Scapellato verfasserin aut Andrea Trevisan verfasserin aut Liviano Vianello verfasserin aut Rosana Bizzotto verfasserin aut Maria Angiola Crivellaro verfasserin aut Mariella Carrieri verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 17(2020), 5182, p 5182 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:17 year:2020 number:5182, p 5182 https://doi.org/10.3390/ijerph17145182 kostenfrei https://doaj.org/article/0e5854e7b15a4d28aa7bae53935538e7 kostenfrei https://www.mdpi.com/1660-4601/17/14/5182 kostenfrei https://doaj.org/toc/1661-7827 Journal toc kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2020 5182, p 5182
allfieldsGer	10.3390/ijerph17145182 doi (DE-627)DOAJ020157010 (DE-599)DOAJ0e5854e7b15a4d28aa7bae53935538e7 DE-627 ger DE-627 rakwb eng Andrea Martinelli verfasserin aut Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Flour dust occupational exposure control measures Medicine R Fabiola Salamon verfasserin aut Maria Luisa Scapellato verfasserin aut Andrea Trevisan verfasserin aut Liviano Vianello verfasserin aut Rosana Bizzotto verfasserin aut Maria Angiola Crivellaro verfasserin aut Mariella Carrieri verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 17(2020), 5182, p 5182 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:17 year:2020 number:5182, p 5182 https://doi.org/10.3390/ijerph17145182 kostenfrei https://doaj.org/article/0e5854e7b15a4d28aa7bae53935538e7 kostenfrei https://www.mdpi.com/1660-4601/17/14/5182 kostenfrei https://doaj.org/toc/1661-7827 Journal toc kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2020 5182, p 5182
allfieldsSound	10.3390/ijerph17145182 doi (DE-627)DOAJ020157010 (DE-599)DOAJ0e5854e7b15a4d28aa7bae53935538e7 DE-627 ger DE-627 rakwb eng Andrea Martinelli verfasserin aut Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Flour dust occupational exposure control measures Medicine R Fabiola Salamon verfasserin aut Maria Luisa Scapellato verfasserin aut Andrea Trevisan verfasserin aut Liviano Vianello verfasserin aut Rosana Bizzotto verfasserin aut Maria Angiola Crivellaro verfasserin aut Mariella Carrieri verfasserin aut In International Journal of Environmental Research and Public Health MDPI AG, 2005 17(2020), 5182, p 5182 (DE-627)477992463 (DE-600)2175195-X 16604601 nnns volume:17 year:2020 number:5182, p 5182 https://doi.org/10.3390/ijerph17145182 kostenfrei https://doaj.org/article/0e5854e7b15a4d28aa7bae53935538e7 kostenfrei https://www.mdpi.com/1660-4601/17/14/5182 kostenfrei https://doaj.org/toc/1661-7827 Journal toc kostenfrei https://doaj.org/toc/1660-4601 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2153 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2020 5182, p 5182
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topic_title	Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures Flour dust occupational exposure control measures
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title_sort	occupational exposure to flour dust. exposure assessment and effectiveness of control measures
title_auth	Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures
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 (<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.
abstractGer	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.
abstract_unstemmed	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.
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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. 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