One industry which includes the best rate of occupational asthma could be the baking industry. Every year, 90 new cases per 100,000 workers are diagnosed.
Substances used in baking which are hazardous to health include flour dust, improver dusts containing enzymes and flavour enhancers. Common ingredients used in flour and enzymes containing certain additives are the 2nd most typical cause of occupational asthma. Once a worker is now sensitised to flour dust exposure they are more vulnerable to having asthma attacks. These dangers affect not just those employed in bakeries but those employed in flour mills and kitchens also.
A case study reported the findings of a 51 year old male bakery maintenance fitter. He'd worked in the bakery for 20 years and prior to working there had never had asthma and had never smoked.
Over a 15 year period, he endured breathlessness, wheezing and coughing that was gradually getting worse each year. His eyes would frequently become red and watery while at the job and he would have bouts of sneezing. He'd also noticed that when he was away from work his symptoms dramatically reduced.
Eventually, after discussions with a trade union representative, it had been suggested that the worker had occupational asthma. Following a series of tests, results indicated that the worker had better lung function at weekends. Further tests indicated an allergy to flour dust. https://site-8972083-7315-1199.mystrikingly.com/blog/couple-baking-class-singapore
After the tests were concluded, the management at his workplace put measures set up to avoid him from employed in very dusty areas. His managers also improved the dust extraction equipment and equipped him with respiratory protective wear. Medicine in addition has helped improve his symptoms, however, his health remains poor due to chronic asthma and he receives disability benefit as a result of this.
It is imperative that employers are conscious of CoSHH legislation in relation to the results of inhaling flour dust and the implications. Exposure must certanly be well below the WEL of 10mg/m3.
Employees should really be protected by utilizing control measures such as dust extraction and personal protective equipment.
Workers also need in order to avoid raising clouds of dust which can occur when throwing flour, getting rid of empty flour bags and from sieving and dough making. It could be advisable in order to avoid sweeping up if possible and instead pick up using wet methods or a commercial vacuum cleaner.
