Exposure of bakery and pastry apprentices to airborne flour dust using PM(2.5 )and PM(10 )personal samplers

BACKGROUND: This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. METHODS: Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM(2.5...

Descripción completa

Detalles Bibliográficos
Autores principales: Mounier-Geyssant, Estelle, Barthélemy, Jean-François, Mouchot, Lory, Paris, Christophe, Zmirou-Navier, Denis
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2007
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2211311/
https://www.ncbi.nlm.nih.gov/pubmed/17976230
http://dx.doi.org/10.1186/1471-2458-7-311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2211311/
https://www.ncbi.nlm.nih.gov/pubmed/17976230
http://dx.doi.org/10.1186/1471-2458-7-311

Ejemplares similares