面包师工作环境中有机粉尘和霉菌孢子水平的评估。
Assessment of the Level of Organic Dust and Mould Spores in the Work Environment of Baker.
作者信息
Wlazło Łukasz, Nowakowicz-Dębek Bożena, Chmielowiec-Korzeniowska Anna, Maksym Piotr, Pawlak Halina, Kapica Jacek
机构信息
Department of Animal Hygiene and Environmental Hazards, University of Life Sciences in Lublin, Akademicka, Poland.
Laboratory of Occupational and Environmental Hazards, University of Life Sciences in Lublin, Akademicka, Poland.
出版信息
Indian J Occup Environ Med. 2020 Sep-Dec;24(3):137-141. doi: 10.4103/ijoem.IJOEM_51_19. Epub 2020 Dec 14.
AIM
This study was conducted to determine the level of fungal contamination of the air in bakeries to assess health hazards for workers.
MATERIALS AND METHODS
Six bakeries producing traditionally baked goods were selected for the study. After a background survey, samples of exhaled air were collected to test for fungal aerosols. The inhalable and respirable fraction in the bakery air environment was measured by the gravimetric method.
STATISTICAL ANALYSIS USED
All data analyses were performed using Statistica software (v 8.0).
RESULTS
The mean concentration of fungi and particles in the bakeries did not exceed the recommended levels. The air in the bakeries had a low level of microbial contamination. The identified fungi included biological agents from hazard group 2.
CONCLUSIONS
Proper employee training and the introduction of preventive measures (including both individual and group protection) can significantly reduce employees' exposure and thus their occupational risk.
目的
本研究旨在确定面包店空气中真菌污染水平，以评估对工人的健康危害。
材料与方法
选取六家生产传统烘焙食品的面包店进行研究。在进行背景调查后，收集呼出空气样本以检测真菌气溶胶。采用重量法测量面包店空气环境中的可吸入和可呼吸部分。
所用统计分析方法
所有数据分析均使用Statistica软件（v 8.0）进行。
结果
面包店内真菌和颗粒物的平均浓度未超过推荐水平。面包店的空气微生物污染水平较低。鉴定出的真菌包括危险等级2的生物制剂。
结论
对员工进行适当培训并采取预防措施（包括个人和集体防护）可显著减少员工接触，从而降低其职业风险。
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