Small bakeries - a cross-sectional study of respiratory symptoms, sensitization and dust exposure

This cross-sectional study investigated the prevalence of respiratory sympt oms and sensitization to dust components in 224 individuals in 18 small bak eries in Scotland. Each work practice in the bakeries was characterized by an assessment of dust exposure and assigned to a category with either a dir ect exposure to flour dust or an indirect exposure to flour dust. We found that work-related respiratory symptoms were significantly associated with s pecific IgE to wheat flour and amylase but not to exposure category (except for nasal/eye symptoms). However, specific IgE to wheat flour was signific antly associated with exposure category. There was a higher prevalence of i mmunological sensitization. reporting of work-related respiratory symptoms and exposure to dust than in other studies and of the 144 personal dust sam ple results taken, 21 (14.6%) of the total exceeded 10 mg/m(3), the substan tial dust concentration as outlined by the COSHH Regulations. Follow-up of those with work-related asthma symptoms (questionnaire response) was inconc lusive of the work-relatedness of their symptoms, although it did confirm r espiratory morbidity.