Assessment of the Level of Organic Dust and Mould Spores in the Work Environment of Baker

AIM: This study was conducted to determine the level of fungal contamination of the air in bakeries to assess health hazards for workers. MATERIALS AND METHODS: Six bakeries producing traditionally baked goods were selected for the study. After a background survey, samples of exhaled air were collec...

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Detalles Bibliográficos
Autores principales: Wlazło, Łukasz, Nowakowicz-Dębek, Bożena, Chmielowiec-Korzeniowska, Anna, Maksym, Piotr, Pawlak, Halina, Kapica, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer - Medknow 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7962511/
https://www.ncbi.nlm.nih.gov/pubmed/33746424
http://dx.doi.org/10.4103/ijoem.IJOEM_51_19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7962511/
https://www.ncbi.nlm.nih.gov/pubmed/33746424
http://dx.doi.org/10.4103/ijoem.IJOEM_51_19

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