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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Detaylı Bibliyografya
Asıl Yazarlar: Mounier-Geyssant, Estelle, Barthélemy, Jean-François, Mouchot, Lory, Paris, Christophe, Zmirou-Navier, Denis
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: BioMed Central 2007
Konular:
Research Article
Online Erişim: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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