Bulat Petar, Myny Katrien, Braeckman Lutgart, van Sprundel Marc, Kusters Edouard, Doekes Gert, Pössel Kerstin, Droste Jos, Vanhoorne Michel
Ghent University, Department of Public Health, Section of Occupational Health, Ghent, Belgium.
Ann Occup Hyg. 2004 Jan;48(1):57-63. doi: 10.1093/annhyg/meg075.
This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to bakeries in The Netherlands, Canada, Sweden, the United Kingdom and Finland. Furthermore, the exposure levels in traditional bakeries seem to be higher than in industrial bakeries.
本研究旨在描述工业面包店和传统面包店中可吸入粉尘、小麦粉及α-淀粉酶过敏原的暴露情况。该研究涵盖了比利时北部的70家面包店。根据自动化程度以及个体工作任务的明确划分，确定了4家面包店为工业面包店，其余66家为传统面包店。在整个轮班期间（通常为5 - 7小时）收集个人及固定场所的可吸入粉尘样本。便携式泵通过安装在PAS - 6采样头中的聚四氟乙烯个人粉尘采样器（密理博，孔径1.0微米）以2升/分钟的流量抽吸空气。在收集的样本中测定可吸入粉尘、小麦粉及α-淀粉酶过敏原。使用酶联免疫吸附测定抑制法和抗小麦IgG4血清库测量小麦粉过敏原。使用亲和纯化的多克隆兔IgG抗体的夹心酶免疫测定法测量α-淀粉酶过敏原。总共处理了440个样本（300个个人样本和140个固定场所样本）。在传统面包店中，面包制作工人[几何均值（GM）2.10毫克/立方米]以及面包和糕点制作工人（GM 1.80毫克/立方米）的可吸入粉尘暴露量最高。在工业面包店中，面包生产工人的粉尘暴露量最高（GM 1.06毫克/立方米）。小麦粉和α-淀粉酶过敏原也呈现出类似的关系。传统面包店中的面包烘焙工人对这两种过敏原的暴露量最高（小麦粉GM 22.33微克/立方米，α-淀粉酶GM 0.61纳克/立方米）。工业面包店中面包烘焙工人的小麦粉和α-淀粉酶过敏原暴露量（小麦粉GM 6.15微克/立方米，α-淀粉酶GM 0.47纳克/立方米）高于面包包装工人（小麦粉GM 2.79微克/立方米，α-淀粉酶GM 0.15纳克/立方米）。所呈现的数据表明，在所研究的比利时面包店（包括工业面包店和传统面包店）中，平均暴露水平低于或类似于荷兰、加拿大、瑞典、英国和芬兰的面包店。此外，传统面包店的暴露水平似乎高于工业面包店。
