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Our experience, however, is that the types of facilities and indoor environments of small craft bakeries or pastries do not vary greatly in the Lorraine region. Our sample was composed of too few large facilities to draw conclusions for this category of work environment. Hence, while this is not a random sample, exposure data can be viewed as indicative of typical values currently found in small facilities.
In order to assess the comparability of volunteers that underwent exposure measurements and subjects who only contributed to the questionnaire study, we compared 17 descriptive variables e. One should note, however, that our results might underestimate true exposure distributions since, in our experience, employers of apprentices working in poor conditions were less likely to enrol in the study.
Questionnaires were designed to obtain descriptive information on work activities and environmental conditions of apprentices in bakeries and pastries.
In order to minimize recall bias, tasks we explored for a typical day to be chosen within the ongoing week; it was frequently the previous day. Why work tasks were found to differ according to year of training among pastry apprentices but not among bakery apprentices may relate to their relative complexity.
Learning how to prepare bread loafs does not take a long time while pastry making requires more technical know-how. Hence, bakery apprentices soon start to work with the baker during the first year.
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Bakery apprentices may also be trained to do some pastry, and conversely. Interestingly, training level differences among the two groups occur for these alternate activities, confirming that introduction to pastry know-how occurs later among bakery apprentices while, because they are more experienced, second year pastry apprentices may often help their employer to prepare bread.
Unfortunately, because it is such a routine gesture, sifting or sieving could not be specifically quantified with the study questionnaires; now, it incurs suspension of flour dust and therefore is an important exposing activity [ 11 , 17 , 28 ]. Comparison of exposure results across the literature should be done with caution because time and space sampling procedures, measurement techniques and methods of analyses are not readily comparable. One reason is that all published data deal with older subjects, rather than with apprentices.
Working conditions of bakers or pastry-makers vary across countries according to bread or cake making processes. Further, our results are expressed in terms of personal shift exposure rather than workplace concentrations, and many published data focus on exposures during specific tasks incurring higher exposures. Finally, we measured PM2.
We acknowledge this may render comparisons with literature data less easy. In addition to practical reasons availability of samplers , we wanted to compare exposure levels for two particle fractions. Also, one should keep in mind that differences between published exposure data, and how respirable and thoracic particles relate respectively to our PM2.
Personal exposures to total dust were evaluated in three large British bakeries, with geometric means ranging from 0. The same authors assessed peak total dust exposures during task measurements and described geometric means between 1.
One French personal flour dust exposure study in an industrial bakery showed average levels about 4. Two exposure studies encompassed personal inhalable dust measurements among bakers doing three tasks: dough mixing, dough forming and oven control [ 26 , 27 ].
Mean dust exposure levels of dough mixing bakers were 5. Burstyn et al.
Higher exposures were found for sieving activities 8. In another study, the geometric means of personal inhalable flour dust during sieving mixing or weighing were 4. Respiratory symptoms and sensitisation in relation to exposure of bakers to flour dust have been described in several studies [ 1 , 7 , 13 , 33 - 35 ]. With cautious comparison, as stated above, one may see that our exposure figures are in general smaller than those found in the literature for inhalable or total dust.
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Finland, Iceland and Norway have established exposure limits for total organic dust at 5 mg. Our study PM10 average exposure values are close to this ACGIH TLV among pastry apprentices, and greater among bakery apprentices, a finding which is of concern despite compliance with existing standards in Europe. Exceedance also holds true among bakers for PM2.
We are not aware of exposure studies among apprentices. However, respiratory conditions and skin tests reactivity have been described among bakery trainees. An increased trend of positive skin tests was found in two surveys separated by five years in the 60ies and 70ies [ 18 , 19 ]. A recent study described incidence rates of respiratory symptoms shortness of breath, wheezing, exercise induced symptoms among pastry-makers apprentices of 5. Cough, dyspnoea, rhinitis, conjunctivitis and positive skin prick tests SPT to flour allergens were reported among bakery apprentices [ 20 ].
The authors concluded that SPT with common and occupational allergens should be performed among bakery apprentices before their training to identify subjects at highest risk of sensitisation [ 22 , 24 ].
In another study the same authors demonstrated hypersensitivity to occupational allergens among Incidence of occupational asthma and rhinitis was shown to increase with duration of exposure [ 21 ]. Conclusion Manipulation of flour dust is a known risk factor for respiratory conditions, in particular for asthma.Personal exposures to total dust were evaluated in three large British bakeries, with geometric means ranging from 0.
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I would recommend this book for anyone who wants a greater understanding of the bread making process. Excellent explanations, directions, pictures and variety of recipes. Drop outs were investigated and showed unrelated to the study outcome.
The Bread Baker's Apprentice: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker. Burstyn et al. Great information at the beginning. Respiratory symptoms and sensitizition in bread and cake bakers.
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