Characterization of dust exposure in the food industry Abstract The researchers will study the exposure of bakery product and spice and herb processing sector workers to total dusts as well as to the inhalable and respirable fractions of these dusts. This will result in expertise being acquired in the evaluation of inhalable dusts and in the documentation of the exposure to those which can cause occupational asthma in food sector workers. This project will also contribute to the development of an inhalable dust evaluation tool to support research in this field, as well as to the establishment of the foundations for future studies on dusts with irritant effects, which the Québec regulations consider as being “particulates not otherwise classified.” Summary modified on 2011/08/25 Produced Under this Project Scientific Reports Characterization of dusts in the food seasoning sector Research Report: R-694, R-761Characterization of dusts in traditional bakeries Research Report: R-693, R-760 Video Reports and Conferences Characterization of dust exposure in the food industry Conference: CF-041 Simplified Articles Mieux connaître les effets de l'exposition aux poussières de farineBoulangeries artisanales Volume 25, n0 1 Scientific Publications Flour dust in traditional bakeriesSimon Aubin, Roberge B., Cloutier Y.Source : in Innovate. Integrate. Inspire : American Industrial Hygiene Conference and Exhibition / AIHCE (May 14-19, 2011 : Portland, USA), 2011Investir en prévention... dans les boulangeries artisanalesRoberge B., Simon Aubin, Cloutier Y.Source : in La prévention un investissement qui rapporte : Congrès de l'AQHSST, (33e : 11-13 mai, 2011 : Trois-Rivières, Canada), 2011 Additional Information Type: Project Number: 0099-8270 Status: Completed Year of completion: 2011 Research Field: Chemical and Biological Hazard Prevention Team: Brigitte Roberge (IRSST)Simon Aubin (IRSST)Yves Cloutier (IRSST)