Darbakk Christine, Graff Pål, Olsen Raymond
National Institute of Occupational Health (STAMI), Oslo, Norway.
University of Oslo, Oslo, Norway.
Saf Health Work. 2024 Sep;15(3):360-367. doi: 10.1016/j.shaw.2024.05.001. Epub 2024 May 15.
In the food manufacturing industry, exposure to inhalable aerosols contributes to respiratory illnesses such as occupational asthma and rhinitis. However, there is a lack of comprehensive exposure assessment studies. This study evaluated occupational exposure to inhalable aerosols in an instant powdered food manufacturing plant during work operations involving dried food and powders.
In total, 50 workers from an instant powdered food manufacturing plant were recruited. Personal inhalable aerosol exposure measurements were taken for both full-shift and task-based activities. The concentrations of inhalable aerosols were analyzed to identify any variation within and across departments, as well as between seasons, handedness, and sex.
In total, 134 personal air samples were collected, and the particulate mass was determined gravimetrically. The concentrations of inhalable aerosols ranged from 0.1 to 27 mg/m for full-shift exposure measurements and 3.1 to 73 mg/m for task-based measurements. Statistically significant differences in mean aerosol concentrations were found across departments (A:B < 0.001, A:C < 0.05, B:C < 0.001) and between seasons ( < 0.001).
This study revealed high exposure to inhalable aerosols among workers, particularly those involved in manual weighing, mixing, and adding powders. The significant differences between departments highlight the specific activities contributing to increased inhalable aerosol concentrations. Seasonal variations were also evident, with autumn showing higher concentrations of inhalable aerosols in all departments compared with summer. These findings emphasize the importance of understanding the distribution of aerosol concentrations across different work tasks and departments, particularly during different seasons.
在食品制造业中，接触可吸入气溶胶会导致职业性哮喘和鼻炎等呼吸道疾病。然而，缺乏全面的暴露评估研究。本研究评估了一家即食粉末食品制造厂在涉及干食品和粉末的工作操作过程中工人对可吸入气溶胶的职业暴露情况。
总共招募了一家即食粉末食品制造厂的50名工人。对全班次和基于任务的活动进行了个人可吸入气溶胶暴露测量。分析了可吸入气溶胶的浓度，以确定部门内部和部门之间以及季节、用手习惯和性别之间的任何差异。
总共收集了134份个人空气样本，并通过重量法测定了颗粒物质量。全班次暴露测量中可吸入气溶胶的浓度范围为0.1至27毫克/立方米，基于任务的测量中为3.1至73毫克/立方米。各部门之间（A:B < 0.001，A:C < 0.05，B:C < 0.001）以及季节之间（< 0.001）的平均气溶胶浓度存在统计学显著差异。
本研究表明工人，尤其是那些从事人工称重、混合和添加粉末工作的工人，接触可吸入气溶胶的程度较高。部门之间的显著差异突出了导致可吸入气溶胶浓度增加的具体活动。季节性变化也很明显，与夏季相比，秋季所有部门的可吸入气溶胶浓度都更高。这些发现强调了了解气溶胶浓度在不同工作任务和部门之间，特别是在不同季节的分布情况的重要性。
