Volume 9, Issue 3 (Autumn 2022)
johe 2022, 9(3): 207-213 |
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Vakili E, Jafari A, Feizollahzadeh S, Feyzi V, Hajaghazadeh M. Investigation of Respiratory Exposure to Flour Dust in Workers of Different Bakeries in Urmia, Iran, 2021. johe 2022; 9 (3) :207-213
URL: http://johe.umsha.ac.ir/article-1-828-en.html
URL: http://johe.umsha.ac.ir/article-1-828-en.html
1- Department of Occupational Health, School of Public Health, Urmia University of Medical Sciences, Urmia, Iran
2- Cellular and Molecular Research Center, Cellular and Molecular Medicine Research Institute, Urmia University of Medical Sciences, Urmia, Iran
3- Department of Laboratory Sciences, School of Allied Medical Sciences Urmia University of Medical Sciences, Urmia, Iran
4- Department of Occupational Health, Department of Occupational Health, Health Center of Saqqez, Kurdistan University of Medical Sciences, Sanandaj, Iran
5- Department of Occupational Health, School of Public Health, Urmia University of Medical Sciences, Urmia, Iran ,hajaghazadeh@gmail.com
2- Cellular and Molecular Research Center, Cellular and Molecular Medicine Research Institute, Urmia University of Medical Sciences, Urmia, Iran
3- Department of Laboratory Sciences, School of Allied Medical Sciences Urmia University of Medical Sciences, Urmia, Iran
4- Department of Occupational Health, Department of Occupational Health, Health Center of Saqqez, Kurdistan University of Medical Sciences, Sanandaj, Iran
5- Department of Occupational Health, School of Public Health, Urmia University of Medical Sciences, Urmia, Iran ,
Abstract: (1665 Views)
Background and Objective: Occupational exposure of bakers to flour dust beyond the standard level leads to lung problems and allergies. The present study aimed to determine and compare the flour dust concentration in various bakeries in Urmia, Iran, in 2021.
Materials and Methods: In this study, three types of bakeries (Lavash, Barbari, and Sangak) with two baking methods (traditional and machine) were selected. The breathing air of 160 bakery workers was collected according to the MDHS 4/14 method by an IOM sampler at a flow rate of 2 liters per minute, and the flour dust was determined by the gravimetric method. Descriptive statistics and one-way analysis of variance were used to present and analyze data using SPSS statistical software (version 22).
Results: The mean (±SD) for age and working experience of the bakers were 40.39 ± 10.17 and 15.13 ± 9.49, respectively. The concentration of flour dust in the air of all types of bakeries was higher than the occupational exposure limit (0.5 mg/m3). Traditional Lavash and machine Sangak bakeries had the highest (8.61 mg/m3) and the lowest (1.35 mg/m3) flour dust concentrations in the air, respectively. The traditional baking method produces more air pollution than the machine. The average concentration of flour dust in all types of bakeries showed a statistically significant difference (P<0.05).
Conclusion: The workers of different bakeries in Urmia are exposed to flour dust higher than the occupational exposure limit. Due to less contamination, baking bread with a machine is preferable to the traditional method. Lavash, Berberi, and Sangak bakeries are respectively the priority of occupational health control interventions. Educating workers regarding the effects of flour dust on health and proper working practices, application of general and local ventilation and health surveillance are suggested for all types of bakeries with the mentioned priority.
Materials and Methods: In this study, three types of bakeries (Lavash, Barbari, and Sangak) with two baking methods (traditional and machine) were selected. The breathing air of 160 bakery workers was collected according to the MDHS 4/14 method by an IOM sampler at a flow rate of 2 liters per minute, and the flour dust was determined by the gravimetric method. Descriptive statistics and one-way analysis of variance were used to present and analyze data using SPSS statistical software (version 22).
Results: The mean (±SD) for age and working experience of the bakers were 40.39 ± 10.17 and 15.13 ± 9.49, respectively. The concentration of flour dust in the air of all types of bakeries was higher than the occupational exposure limit (0.5 mg/m3). Traditional Lavash and machine Sangak bakeries had the highest (8.61 mg/m3) and the lowest (1.35 mg/m3) flour dust concentrations in the air, respectively. The traditional baking method produces more air pollution than the machine. The average concentration of flour dust in all types of bakeries showed a statistically significant difference (P<0.05).
Conclusion: The workers of different bakeries in Urmia are exposed to flour dust higher than the occupational exposure limit. Due to less contamination, baking bread with a machine is preferable to the traditional method. Lavash, Berberi, and Sangak bakeries are respectively the priority of occupational health control interventions. Educating workers regarding the effects of flour dust on health and proper working practices, application of general and local ventilation and health surveillance are suggested for all types of bakeries with the mentioned priority.
Type of Study: Research Article |
Subject:
Chemical agents
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