IRSST Studies Food Workers’ Exposure to Dust

April 3, 2013- Two new studies evaluate food sector workers’ exposure to dusts, which can cause asthma and other respiratory problems. The studies focus on airborne dusts in bakeries and in environments where food seasonings are produced. The results from both studies were published by the Institut de recherché Robert-Sauvé en santé et en sécurité du travail (IRSST), a nonprofit scientific research organization in Québec, Canada.

Researchers looked at the total amount of dust produced from the production of flour and seasonings. They also looked at the inhalable fraction – the portion of total airborne particles that enters the nose and mouth – as well as the respirable fraction – the portion of the inhaled particles that penetrates into the lungs. The reports also include data on particle size distribution of dusts generated during different tasks and operations. The goal is to contribute to the development of an inhalable dust evaluation tool to support further research.

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