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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...

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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

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