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Table 5 Personal exposures levels to flour dust of apprentices in bakeries and pastry shops

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

 

PM2.5

PM10

 

Summer

Winter

Summer

Winter

Baker apprentices

(n = 17)a

(n = 21)

(n = 15)

(n = 20)

 

0.50 b (0.37) c

0.71 (0.37)

0.63 (0.36)

1.10 (0.83)

 

[0.17–1.52] d

[0.19–1.42]

[0.17–1.73]

[0.28–4.04]

Pastry apprentices

(n = 4)

(n = 13)

(n = 3)

(n = 13)

 

0.29 (0.06)

0.35 (0.17)

0.47 (0.13)

0.44 (0.16)

 

[0.22–0.36]

[0.20–0.70]

[0.33–0.58]

[0.22–0.82]

  1. a: Each cell comprises the number of samples, b: the arithmetic mean, c: standard deviate, d: [min-max] (in mg/m3).
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BMC Public Health

ISSN: 1471-2458

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