Formaldehyde and Acetaldehyde Exposure in "Non-Traditional" Occupational Sectors: Bakeries and Pastry Producers

INTRODUCTION

Formaldehyde, a colorless and highly irritating substance, causes cancer of the nasopharynx and leukemia. Furthermore, it is one of the environmental mutagens to which humans are most abundantly exposed. Acetaldehyde was recently classified as carcinogen class 1B and mutagen class 2 in Annex VI EC regulation. Occupational exposure to the two aldehydes occurs in a wide variety of occupations and industries. The aim of this study is to deepen exposure to the two aldehydes in the non-traditional productive sectors of bakeries and pastry producers.

METHODS

The evaluation of exposure to formaldehyde and acetaldehyde was conducted in Italy in 2019, in specific tasks and positions of 11 bakeries and pastry producers (115 measures, of which 57.4% were in fixed positions and the rest were personal air sampling). The measurements were performed using Radiello© radial diffusion samplers. A logarithmic transformation of the data was performed, and the correlation between the two substances was calculated. Moreover, linear models considering the log-formaldehyde as the outcome and adjusting for log-acetaldehyde values were used.

RESULTS

The study identified high levels of acetaldehyde and formaldehyde exposure in the monitored workplaces. Higher mean values were observed in the leavening phase (8.39 µg/m³ and 3.39 µg/m³ for log-transformed data acetaldehyde and formaldehyde, respectively). The adjusted univariate analyses show statistically significant factors for formaldehyde as the presence of yeast, the presence of type 1 flour, the use of barley, the use of fats, the type of production, the use of spelt, and the presence of type 0 flour.

CONCLUSIONS

The measurements confirmed the release of formaldehyde and acetaldehyde in bakeries and pastry industries, especially in some phases of the work process, such as leavening.

Assessment of the Level of Organic Dust and Mould Spores in the Work Environment of Baker

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.

Characterization of Occupational Exposure To Fungal Burden in Portuguese Bakeries

Several studies reported adverse respiratory health effects in workers exposed to ambient contaminants in bakeries. The aim of this study was to examine worker exposure to fungi and mycotoxins in Portuguese bakeries in order to develop new policies in occupational health. Environmental samples such as air, surfaces, settled dust and electrostatic dust collector (EDC) were collected in 13 bakeries for fungal and mycotoxins assessment. Air samples obtained by impaction were performed applying malt extract agar (MEA) supplemented with chloramphenicol (0.05%) and dichloran glycerol (DG18) agar-based media. Air samples collected through impinger method were determined as well for fungal detection by molecular tools of Aspergillus sections and mycotoxins. The highest median value for fungal load was 1053 CFU·m-3 and 65.3% (32 out of 49) of the sampling sites displayed higher fungal load than limits imposed by the World Health Organization. Aspergillus genera was found in air, surface swabs and EDC. Molecular tools were effective in measuring Aspergillus section Fumigati in 22.4% on air, 27.8% on surface swabs and in 7.4% in EDC and Aspergillus section Versicolores in one air sample. All settled dust samples showed contamination with six to eight mycotoxins in each sample. The mycotoxins detected were deoxynivalenol-3-glucoside, deoxynivalenol, zearalenone, 15-acetyldeoxynivalenol, monoacetoxyscirpenol, diacetoxyscirpenol, fumonisin B1, fumonisin B2, griseofulvin, HT2, ochratoxin A, ochratoxin B and mycophenolic acid. Industrial hygienists and exposure assessors should rely on different sampling methods (active and passive) and different assays (culture based and molecular methods) to obtain an accurate risk characterization regarding fungal burden (fungi and mycotoxins). Additionally, the awareness for the raw material as a potential mycotoxins indoor contamination source is important.

Occupational exposures of flour dust and airborne chemicals at bakeries in Taiwan

Walk-through surveys were carried out for bakeries in this study to determine the environmental characteristics of bakeries in Taiwan. Questionnaires were administrated to discover whether job-related asthma-like symptoms occurred among workers. Air sampling and analysis were also performed. The results show that the levels of inhalable flour dust ranged from 0.01-0.83 mg m^-3 with an average of 0.27 mg m^-3. Among the samples collected, 23% of them had concentrations higher than the ACGIH TLV-TWA (0.5 mg m^-3), which indicated that inhalable flour dust was an important air pollutant for bakery workers in Taiwan. Airborne chemicals such as diacetyl, acetoin, 2,3-pentanedione, 2,3-hexanedione, 2,3-heptanedione, furfural, and acetaldehyde were also found in various levels in this study. The concentrations of acetaldehyde measured in these bakeries were 37-83 times higher than what have been reported from other studies for residential areas and Chinese restaurants. In addition, the concentrations of total VOCs in the working areas of the bakeries were over 21 times higher than the levels determined in the non-working areas. Based on our results, there appears to be a need to improve the air quality of the working environments of bakeries in Taiwan.

Assessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeries

Occupational exposure to bioaerosols resulting from handling of flour dust and raw materials in bakeries is associated with health problems. The emergence of azole-resistant fungal species in the environment is thought to be related with the use of azole fungicides in cereal crops and prevention of postharvest spoilage. As raw materials used in bakeries are commonly exposed to azoles, we investigated the mycobiota and azole-resistant fungi prevalence in this occupational environment. Ten Portuguese bakeries were assessed through electrostatic dust cloth (EDC, n = 27), settled dust (n = 7), and raw material (n = 26) samples. Samples were inoculated in malt extract agar (2%) (MEA) with chloramphenicol (0.05 g/L) and in dichloran glycerol (DG18), and onto Saboraud screening media supplemented with 4 mg/L itraconazole, 1 mg/L voriconazole, or 0.5 mg/L posaconazole, and incubated for 3–5 days at 27 °C. Except for one out of the ten analyzed bakeries, Cladosporium sp., Penicillium sp., and Aspergillus sp. were the most prevalent fungi identified. Aspergillus sp. and Mucorales order were identified in raw materials with both media, whereas Penicillium sp. was identified in DG18 only. Azole-resistant species were identified in the environment (EDC) and, to a lower extent, in raw materials, including Aspergillus sp. and Mucorales. The presence of azole-resistant fungal species in bakeries represents an occupational risk for workers. This study proposes complementary sampling methods for the evaluation of occupational exposure to mycobiota, and highlights the importance of studying the prevalence of azole-resistant strains in specific occupational environments.

Prevalence and risk factors for allergic rhinitis in bakers in Douala, Cameroon

OBJECTIVE

To determine the prevalence and risk factors of allergic rhinitis among bakers in Douala.

DESIGN

A cross-sectional study; the logistic regression model was use to find the risk factors of allergic rhinitis.

SETTING

The study was conducted in 42 bakeries randomly selected among a total of 151 bakeries in the city of Douala.

PARTICIPANTS

All bakers who consented to participate in the study between 1 May and 31 July 2013.

OUTCOME MEASURES

Allergic rhinitis was the outcome of interest. It was defined as the presence of the following symptoms: itchy nose, rhinorrhea, nasal obstruction and sneezing.

RESULTS

During the study period, a total of 273 bakers were invited and 229 finally agreed to participate in this study. Males were the most represented gender with 222 (96.9%) participants. The mean age of the participants was 36.29±8.9 years. Smoking was found in 55 participants (24.5%). The symptoms of allergic rhinitis were observed in 24.5% of participants. Work related nasal symptoms were present in 15% of participants. Sensitisation to wheat flour and α-amylase was found in 16.6% and 8.3% of participants, respectively. The Prick test was positive for mites in 12.2% of participants. After multivariate analysis, sensitisation to flour (OR 3.95, 95% CI 1.85 to 8.47) and storage mites (OR 3.44, 95% CI 1.45 to 8.18) were the factors independently associated with symptoms of allergic rhinitis.

CONCLUSIONS

Allergic rhinitis is frequent among bakers in Cameroon. Implementation of preventive measures against inhalation of airborne allergens in bakeries and clinical monitoring of bakers sensitised to wheat flour and mites could help to reduce the prevalence of allergic rhinitis among bakers.

Baking soda and salt in bakeries of Mehrdasht (Najafabad), Isfahan, Iran: a survey on a typical rural population in a developing country

BACKGROUND

Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries.

METHOD

Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples were collected in four steps randomly. The standard PH < 6.2 indicative of no consumption of baking soda in bread and salt less than 2 g/100 g was considered as the reference.

RESULTS

The PH less than 6.2 was seen in 91.5% of samples and analyzed by random effect analysis. In 64.5% of samples, the amount of salt was more than the standard.

CONCLUSION

The amount of baking soda used in the bakeries was not high; bakers either had no enough knowledge about the amount of salt or had more other reasons. Drastic measures are recommended.