Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant

Detalhes bibliográficos
Autor(a) principal: Viegas, Carla
Data de Publicação: 2020
Outros Autores: Fleming, Gerard T. A., Kadir, Abdul, Almeida, Beatriz, Aranha Caetano, Liliana, Gomes, Anita Q., Twarużek, Magdalena, Kosicki, Robert, Viegas, Susana, Coggins, Ann Marie
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.21/11067
Resumo: Project EXPOsE, nº 23222 (02/SAICT/2016)
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spelling Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurantOccupational healthOccupational exposureAssessmentMicrobial contaminationAspergillusAzole-resistance screeningMycotoxinsProject EXPOsEProject nº 23222 (02/SAICT/2016)IrlandaProject EXPOsE, nº 23222 (02/SAICT/2016)For decades, occupational exposure to flour dust has been linked to a range of respiratory diseases, including occupational asthma, thought to result from exposure to fungi present in the flour. Antifungal resistance is of increasing prevalence in clinical settings, and the role of occupational and environmental exposures, particularly for specific fungal species, is of concern. Occupational exposure to flour dust can occur in a range of occupational settings, however, few studies have focused on restaurant workers. The objective of this study was to measure occupational exposure to flour and microbial contamination, including azole resistance screening, in two small commercial bakeries and in a pizzeria. Personal full shift inhalable dust measurements were collected from workers and were analyzed for inhalable dust and fungi, bacteria, azole resistance, and mycotoxins. Samples of settled dust were collected, and electrostatic dust cloths (EDC) were deployed and analyzed for microbial contamination, including azole resistance screening, and mycotoxins. Geometric mean exposures of 6.5 mg m-³ were calculated for inhalable dust, however, exposures of up to 18.30 mg m-³ were measured-70% of personal exposure measurements exceeded the occupational exposure limit for flour dust of 1.0 mg m-³. The air and EDC fungal counts were similar to those reported in previous studies for similar occupational environments. The fungi were dominated by Penicillium genera, however Aspergillus genera, including Fumigati and Flavi sections, were observed using culture-based methods, and the Fumigati section was also observed by molecular tools. Both Aspergillus sections were identified on the azole resistance screening. Mycotoxins were also detected in the settled dust samples, dominated by deoxynivalenol (DON). The role of environmental exposure in both the development of antimicrobial resistance and the total mycotoxin body burden is a growing concern; therefore, the presence of azole-resistant fungi and mycotoxin contamination, although low in magnitude, is of concern and warrants further investigation.MDPIRCIPLViegas, CarlaFleming, Gerard T. A.Kadir, AbdulAlmeida, BeatrizAranha Caetano, LilianaGomes, Anita Q.Twarużek, MagdalenaKosicki, RobertViegas, SusanaCoggins, Ann Marie2020-02-05T16:39:30Z2020-012020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/11067engViegas C, Fleming GT, Kadir A, Caetano LA, Gomes AQ, Viegas S, et al. Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant. Microorganisms. 2020;8(1):118.10.3390/microorganisms8010118info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:01:51Zoai:repositorio.ipl.pt:10400.21/11067Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:19:23.764002Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
title Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
spellingShingle Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
Viegas, Carla
Occupational health
Occupational exposure
Assessment
Microbial contamination
Aspergillus
Azole-resistance screening
Mycotoxins
Project EXPOsE
Project nº 23222 (02/SAICT/2016)
Irlanda
title_short Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
title_full Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
title_fullStr Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
title_full_unstemmed Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
title_sort Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant
author Viegas, Carla
author_facet Viegas, Carla
Fleming, Gerard T. A.
Kadir, Abdul
Almeida, Beatriz
Aranha Caetano, Liliana
Gomes, Anita Q.
Twarużek, Magdalena
Kosicki, Robert
Viegas, Susana
Coggins, Ann Marie
author_role author
author2 Fleming, Gerard T. A.
Kadir, Abdul
Almeida, Beatriz
Aranha Caetano, Liliana
Gomes, Anita Q.
Twarużek, Magdalena
Kosicki, Robert
Viegas, Susana
Coggins, Ann Marie
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv RCIPL
dc.contributor.author.fl_str_mv Viegas, Carla
Fleming, Gerard T. A.
Kadir, Abdul
Almeida, Beatriz
Aranha Caetano, Liliana
Gomes, Anita Q.
Twarużek, Magdalena
Kosicki, Robert
Viegas, Susana
Coggins, Ann Marie
dc.subject.por.fl_str_mv Occupational health
Occupational exposure
Assessment
Microbial contamination
Aspergillus
Azole-resistance screening
Mycotoxins
Project EXPOsE
Project nº 23222 (02/SAICT/2016)
Irlanda
topic Occupational health
Occupational exposure
Assessment
Microbial contamination
Aspergillus
Azole-resistance screening
Mycotoxins
Project EXPOsE
Project nº 23222 (02/SAICT/2016)
Irlanda
description Project EXPOsE, nº 23222 (02/SAICT/2016)
publishDate 2020
dc.date.none.fl_str_mv 2020-02-05T16:39:30Z
2020-01
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.21/11067
url http://hdl.handle.net/10400.21/11067
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Viegas C, Fleming GT, Kadir A, Caetano LA, Gomes AQ, Viegas S, et al. Occupational exposures to organic dust in Irish bakeries and a pizzeria restaurant. Microorganisms. 2020;8(1):118.
10.3390/microorganisms8010118
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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