JOURNAL ARTICLE

Laboratory study of the effectiveness of substituting traditional wheat flour with low dust flour and use of different sieve designs as controls to reduce exposure to inhalable flour dust in commercial bakeries.

  • Published In: Annals of Work Exposures & Health, 2023, v. 67, n. 9. P. 1081 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Pocock, Dominic; Hall, Samantha; Bennett, Steven; Darnton, Lucy; Molloy, Marian 3 of 3

Abstract

This article focuses on evaluating methods to reduce occupational exposure to inhalable flour dust in commercial bakeries, a leading cause of occupational asthma in Great Britain. The study tested substituting traditional wheat flour (TWF) with two types of low-dust flours (LD1, oil-treated; LD2, heat-treated) and replacing a round sieve with a conical sieve during simulated bakery tasks. Results showed that using low-dust flours significantly reduced inhalable flour dust exposure by up to 86% for LD1 and 53% for LD2 during sieving, and by 78% and 67% respectively when filling a hopper, while the sieve shape had no statistically significant effect. The study highlights potential exposure reduction through flour substitution but notes uncertainties remain regarding the allergenic properties of low-dust flours and their impact on occupational asthma risk.

Additional Information

  • Source:Annals of Work Exposures & Health. 2023/11, Vol. 67, Issue 9, p1081
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2023
  • ISSN:2398-7308
  • DOI:10.1093/annweh/wxad059
  • Accession Number:174184055
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