Health effects of occupational exposure in a dairy food industry, with a specific assessment of exposure to airborne lactic acid bacteria

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State: Public
Version: Author's accepted manuscript
Serval ID
serval:BIB_5D3B82D02EC7
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Health effects of occupational exposure in a dairy food industry, with a specific assessment of exposure to airborne lactic acid bacteria
Journal
Journal of Occupational and Environmental Medicine
Author(s)
Zeilfelder Bernd, Chouanière Dominique, Reboux Gabriel, Vacheyrou Mallory, Milon Antoine, Wild Pascal, Oppliger Anne
ISSN
1536-5948 (Electronic)
ISSN-L
1076-2752
Publication state
Published
Issued date
2012
Peer-reviewed
Oui
Volume
54
Number
8
Pages
969-973
Language
english
Abstract
OBJECTIVE:: Lactic acid bacteria (LAB) are used in food industries as probiotic agents. The aim of this study is to assess the potential health effects of airborne exposure to a mix of preblend (LAB and carbohydrate) and milk powder in workers. METHODS:: A medical questionnaire, lung function tests, and immunologic tests were carried out on 50 workers. Occupational exposure to inhalable dust and airborne LAB was measured. RESULTS:: Workers not using respiratory masks reported more symptoms of irritation than workers using protection. Workers from areas with higher levels of airborne LAB reported the most health symptoms and the immune responses of workers to LAB was higher than the immune responses of a control population. CONCLUSIONS:: Measures to reduce exposure to airborne LAB and milk powder in food industries are recommended.
Keywords
Dairy Products , Air Microbiology , Lactobacillales , Occupational Exposure , Food-Processing Industry ,
Pubmed
Web of science
Open Access
Yes
Create date
18/07/2012 12:19
Last modification date
20/08/2019 14:15
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