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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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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2007
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2211311/ https://ncbi.nlm.nih.gov/pubmed/17976230 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2458-7-311 |
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