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

BMC Public Health

Table 1 Description of the study population

Study population (questionnaire study and exposure measurement study)
	All apprentices (n = 286)^a	Training level	Apprentices solicited for the exposure measurement study	Volunteers/Employers who accepted	Volunteers for exposure measurement study
					Cold Season	Hot season
Bakers apprentices	128	38^b/90^c	90 ^c	37/21	21	17
Pastry apprentices	158	50^b/108^c	108 ^c	21/13	13	4

ISSN: 1471-2458