Health–risk assessment of workers exposed to flour dust: A cross–sectional study of random samples of bakeries workers

The objectives of this study were to measure exposure to dust in the small bakery shops, to define the determinants of occupational asthma, and to propose control measures for this. The study included bakery workers of one hundred bakeries (the cases; n=200, the controls; n=20). Their individual information was obtained by a simple questionnaire based on “Ear–Nose–Throat” (ENT) work–related symptoms such as coughing, wheezing, chest tightness and irritations. Subjects were considered as “possible occupational asthma cases”. Medical visit was carried out to complete clinical and lung function investigations for these subjects. The mean flour dust concentration in the current study was 28 mg/m3. Fifty six of bakery workers had work related symptoms significantly higher than those in controls. The spirometric results illustrated that the workers with experience of less than five years are not affected as there was no significant difference between exposed cases and controls in mean forced expiratory volume in one second (FEV1) or forced vital capacity (FVC) percent determined. But workers with experience of five years or more showed significantly lower mean FEV1 and FVC percent predicted when compared with controls. The results of lung function test for subjects demonstrated that the flour dust pollution adversely affects on main lung function parameters, such as FVC and FEV1. This study confirms that the risk of pulmonary disease among flour dust exposed workers is higher than the unexposed control subjects.