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Background  This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma.    Methods  Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM 2.5  and PM 10  personal sampler during a complete work shift, one during a cold ("winter") period, and the other during a hot ("summer") period.    Results  Bakery apprentices experience greater average PM 2.5  and PM 10  exposures than pastry apprentices (p < 0.006). Exposure values for both particulate fractions are greater in winter (average PM 10  values among bakers = 1.10 mg.m -3  [standard deviation: 0.83]) than in summer (0.63 mg.m -3  [0.36]). While complying with current European occupational limit values, these exposures exceed the ACGIH recommendations set to prevent sensitization to flour dust (0.5 mg.m -3 ). Over half the facilities had no ventilation system.    Conclusion  Young bakery apprentices incur substantial exposure to known airways allergens, a situation that might elicit early induction of airways inflammation.

Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10personal samplers