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In this paper we describe a novel approach to environmental control in a bakery, based on an integration system of qualitative and quantitative information. The aim is to identify prevention policy for allergic disease. Specifically, the dust concentration evaluated continuously by deposimeters and the realization of chemical-analytical investigations on flours samples, used in the production cycle, have given qualitative evaluation on powders dispersion; the integration of an electronic device, characterized by measurement reliability and low cost implementation, supported the development and evaluation of an environmental monitoring system in a bakery. The environmental control system could be used in other work environments where occupational asthma occurred.


R Dario, J Uva, G Trani, S Falco, V Ancona, L Petrera. Evaluation of the dustiness of a bakery: an integrated system with an experimental electronic device]. Giornale italiano di medicina del lavoro ed ergonomia. 2012 Jul-Sep;34(3 Suppl):744-7

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PMID: 23405767

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