CHARACTERIZATION OF AEROMICROBIOLOGICAL W ORKING-CONDITIONS IN A BAKERY - DETERMINATION OF ENTEROTOXIN PRODUCERS AND POTENTIAL BACTERIAL SUPERANTIGENS

Enumeration and identification of viable bacteria in the indoor air of bakeries were examined. The time scale of distribution during the pro duction process at three typical places of work and peaks of bacterial exposure were measured. 52% of isolates are Staphylococcus. Enterotox in producers and bacterial enterotoxins in dust extracts from bakeries were detected. Enterotoxins are able to induce the induction of antig en independent T-lymphocyte activation and therefore they should be ta ken in consideration for the pathogenesis of bakers' asthma.