{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T10:55:28Z","timestamp":1774695328420,"version":"3.50.1"},"reference-count":24,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2010,9,22]],"date-time":"2010-09-22T00:00:00Z","timestamp":1285113600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["American J Industrial Med"],"published-print":{"date-parts":[[2010,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>The National Institute for Occupational Safety and Health conducted a study to determine prevalences of sensitization to bakery\u2010associated antigens (BAAs) and work\u2010related respiratory symptoms at a large commercial bakery.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>The following measurements were carried out: personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, \u03b1\u2010amylase and wheat, a questionnaire, and blood tests for IgE specific to flour dust, wheat, \u03b1\u2010amylase, and common aeroallergens.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Of 186 bakery employees present during our site visit, 161completed the questionnaire and 96 allowed their blood to be drawn. The geometric mean PBZ and GA inhalable flour dust concentrations for the lower\u2010exposure group was 0.235 mg\/m<jats:sup>3<\/jats:sup>, and for the higher\u2010exposure group was 3.01 mg\/m<jats:sup>3<\/jats:sup>. Employees in the higher\u2010exposure group had significantly higher prevalences of work\u2010related wheezing, runny nose, stuffy nose, and frequent sneezing than the lower\u2010exposure group. The prevalence of IgE specific to wheat was significantly higher among employees who ever had a job in the higher\u2010exposure group or in production at another bakery at both the \u2265 0.10 kU\/L and the \u2265 0.35 kU\/L cutoffs, and to flour dust and \u03b1\u2010amylase at the \u2265 0.10 kU\/L cutoff, compared to the lower\u2010exposure group.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Despite knowledge of the risks of exposure to flour being available for centuries, U.S. employees are still at risk of sensitization and respiratory symptoms from exposure to high levels of BAA. Am. J. Ind. Med. 53:1225\u20131232, 2010. \u00a9 2010 Wiley\u2010Liss, Inc.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ajim.20893","type":"journal-article","created":{"date-parts":[[2010,9,22]],"date-time":"2010-09-22T15:19:17Z","timestamp":1285168757000},"page":"1225-1232","source":"Crossref","is-referenced-by-count":27,"title":["Exposure to flour dust and sensitization among bakery employees"],"prefix":"10.1002","volume":"53","author":[{"given":"Elena H.","family":"Page","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chad H.","family":"Dowell","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Charles A.","family":"Mueller","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Raymond E.","family":"Biagini","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dick","family":"Heederik","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2010,9,22]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1183\/09031936.00164408"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1093\/annhyg\/meq005"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0091-6749(98)70337-9"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1081-1206(10)61431-7"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1097\/ACI.0b013e328042ba77"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1136\/oem.59.7.498"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/annhyg\/meg075"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1093\/annhyg\/38.1.67"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0196-6553(98)80015-1"},{"key":"e_1_2_6_11_1","volume-title":"Code of federal regulations","author":"CFR","year":"2010"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1136\/oem.51.8.548"},{"key":"e_1_2_6_13_1","first-page":"85","article-title":"Exposure to flour dust in UK bakeries: Current use of control measures","volume":"49","author":"Elms J","year":"2005","journal-title":"Ann Occup Hyg"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1164\/ajrccm.155.6.9196084"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/1047322X.1990.10389587"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1164\/ajrccm.154.1.8680668"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0091-6749(97)70044-7"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0274(199812)34:6<529::AID-AJIM1>3.0.CO;2-I"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1164\/ajrccm.158.5.9803055"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1093\/annhyg\/mem008"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1136\/oem.51.9.584"},{"key":"e_1_2_6_22_1","unstructured":"NIOSH.2009.Health hazard evaluation report: Exposure to flour dust and sensitization among bakery employees Sacramento CA. 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