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December/January 2008/2009 (vol. 05/4)
Flour dust exposure
Exposure to flour dust in bakeries, flourmills and ingredient-production plants is caused largely by short-term, sometimes very intensive peak exposures, according to research using real-time exposure monitoring. The findings inform the design of control strategies that take account of worker behaviour; most previous studies focus on eight-hour time-weighted average exposures, which may not be sufficiently sensitive to identify specific task-based exposures, or indeed the effectiveness of control measures.
Annals of Occupational Hygiene 2008 52(7): 587–596. http://annhyg.oxfordjournals.org/content/52/7/587.abstract
Occupational Health at Work December/January 2008/2009 (vol. 05/4) pp40