Poussières de farine - Synonyme de

 

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  • Résumé

Identification

Description


Principaux synonymes

Noms français :

  • Farine, poussières de
  • Poussières de farine

Noms anglais :

  • Flour dust
Utilisation et sources d'émission 1 2 3

La farine est principalement utilisée pour la fabrication d'aliments destinés à la consommation humaine ou animale. Elle est présente dans plusieurs milieux de travail, comme par exemple : les moulins, les boulangeries, les pâtisseries, les usines de pâtes, les pizzerias, les usines d'aliments pour animaux, etc.

Références

  • ▲1.  Tikkainen, U., Louhelainen, K. et Nordman, H., The Nordic Expert Group for Criteria Documentation of Health Risks from Chemicals. 120. Flour dust. Arbete och Hälsa , Vol. 27. Solna, Suède : Arbetslivinstitutet. (1996). [MO-127416]   https://gupea.ub.gu.se/handle/2077/4143
  • ▲1.  Tikkainen, U., Louhelainen, K. et Nordman, H., The Nordic Expert Group for Criteria Documentation of Health Risks from Chemicals. 120. Flour dust. Arbete och Hälsa , Vol. 27. Solna, Suède : Arbetslivinstitutet. (1996). [MO-127416]   https://gupea.ub.gu.se/handle/2077/4143
  • ▲2.  Flour dust - Risk assessment document EH 72/11. HSE. Suffolk, Grande-Bretagne : Health and Safety Executive. (2000). [MO-021843]
  • ▲2.  Flour dust - Risk assessment document EH 72/11. HSE. Suffolk, Grande-Bretagne : Health and Safety Executive. (2000). [MO-021843]
  • ▲3.  American Conference of Governmental Industrial Hygienists, «Flour Dust.» In: Documentation of the threshold limit values and biological exposure indices / Documentation of TLV's and BEI's. Cincinnati, Ohio : ACGIH. (2014). Publication #0100Doc.   http://www.acgih.org
  • ▲3.  American Conference of Governmental Industrial Hygienists, «Flour Dust.» In: Documentation of the threshold limit values and biological exposure indices / Documentation of TLV's and BEI's. Cincinnati, Ohio : ACGIH. (2014). Publication #0100Doc.   http://www.acgih.org
  • ▲4.  Lundberg, P., Scientific Basis for Swedish Occupational Standards XIX . Arbete och Hälsa, Vol. 25. Solna, Suède : Arbetslivinstitutet. (1998). [MO-011239]   https://gupea.ub.gu.se/dspace/handle/2077/3194?locale=en
    https://gupea.ub.gu.se/dspace/bitstream/2077/4178/1/ah1998_25.pdf
  • ▲4.  Lundberg, P., Scientific Basis for Swedish Occupational Standards XIX . Arbete och Hälsa, Vol. 25. Solna, Suède : Arbetslivinstitutet. (1998). [MO-011239]   https://gupea.ub.gu.se/dspace/handle/2077/3194?locale=en
    https://gupea.ub.gu.se/dspace/bitstream/2077/4178/1/ah1998_25.pdf
  • ▲5.  Règlement sur la santé et la sécurité du travail [S-2.1, r. 13]. Québec : Éditeur officiel du Québec. [RJ-510071]   http://legisquebec.gouv.qc.ca/fr/ShowDoc/cr/S-2.1,%20r.%2013
  • ▲8.  Crepy M.N, «Dermatoses professionnelles dans le secteur de l'alimentation.» Fiche d'allergologie-dermatoligie professionnelle. (2004). 99 TA 70.   http://www.inrs.fr/
  • ▲9.  American Conference of Governmental Industrial Hygienists, Documentation of the threshold limit values and biological exposure indices / Documentation of TLV's and BEI's. 7th ed. Cincinnati, Ohio : ACGIH. (2001-). Publication #0100Doc. [RM-514008]   http://www.acgih.org
  • ▲10.  De Zotti, R. et al., «Specific inhalation challenge with wheat flour in workers with suspected baker's asthma.» International Archives of Occupational and Environmental Health. Vol. 72, no. 5, p. 335-337. (1999).
  • ▲11.  Carletti, A.M. et al., «Specific bronchial provocation test using flour in the diagnosis of occupational bronchial asthma.» Medicina Del Lavoro. Vol. 88, no. 5, p. 406-415. (1997).
  • ▲12.  Chia, K.S. et al., «Baker's asthma : a case report.» Annals of the Academy of Medicine. Vol. 19, no. 3, p. 407-409. (1990).
  • ▲13.  Calzavara Pinton, P.G. et al., «Contact eczematous dermatitis caused by wheat and oats .» Giornale Italiano di Dermatologia e Venereologia. Vol. 124, no. 6, p. 289-291. (1989).
  • ▲14.  Uragoda, C.G., «Wheat miller's asthma in Sri Lanka.» Journal. Society of Occupational Medicine. Vol. 32, no. 3, p. 124-127. (1982).
  • ▲15.  Deutsche Forschungsgemeinschaft. Kommission zur Prüfung Gesundheitsschädlicher Arbeitsstoffe, Occupational toxicants : critical data evaluation for MAK values and classification of carcinogens. Weinheim; New York : VCH. (1991-). [MO-020680]   www.wiley-vch.de
    www.mak-collection.com
    http://onlinelibrary.wiley.com/book/10.1002/3527600418/topics
  • ▲16.  Lavaud, F. et al., «Baker's asthma related to soybean lecithin exposure.» Allergy. Vol. 49, p. 159-162. (1994). [AP-050158]
  • ▲17.  Bjorksten, F. et al., «Immunoglobulin E specific to wheat and rye flour proteins.» Clinical Allergy. Vol. 7, p. 473-483. (1977). [AP-018545]
  • ▲18.  Blands, J. et al., «Flour allergy in bakers. I. Identification of allergenic fractions in flour and comparison of diagnostic methods.» International Archives of Allergy and Applied Immunology. Vol. 52, p. 392-406. (1976). [AP-019654]
  • ▲19.  Prichard, M.G., Ryan, G. et Musk, A.W., «Wheat flour sensitisation and airways disease in urban bakers.» British Journal of Industrial Medicine. Vol. 41, p. 450-454. (1981). [AP-006441]
  • ▲20.  Smith, T.A., Lumley, K.P.S. et Hui, E.H.K., «Allergy to flour and fungal amylase in bakery workers.» Occupational Medicine. Vol. 47, no. 1, p. 21-24. (1997). [AP-051533]
  • ▲21.  Kanerva, L., Vanhanen, M. et Tupasela, O., «Occupational allergic contact urticaria from fungal but not bacterial alpha-amylase.» Contact Dermatitis. Vol. 36, p. 306-307. (1997).
  • ▲22.  Baur, X. et al., «Characterization of soybean allergens causing sensitization of occupationally exposed bakers.» Allergy. Vol. 51, p. 326-330. (1996). [AP-035846]
  • ▲23.  Baur, X. et al., «Role of Aspergillus amylase in baker's asthma.» Lancet. Vol. 1, p. 43. (1986).
  • ▲24.  De Zotti, R., Larese, F. et Molinari, S., «Alpha amylase as an occupational allergen in the baking industry.» Medicina Del Lavoro. Vol. 85, p. 142-148. (1994).
  • ▲25.  Valdivieso, R. et al., «Baker's asthma caused by alpha amylase.» Annals of Allergy. Vol. 73, p. 337-342. (1994).
  • ▲26.  Block, G. et al., «Baker's asthma. Clinical and immunological studies.» Clinical Allergy. Vol. 13, p. 359-370. (1983). [AP-127810]
  • ▲27.  Valdivieso, R. et al., «Farm animal feeders: another group affected by cereal flour asthma.» Allergy. Vol. 43, p. 406-410. (1988). [AP-061271]
  • ▲28.  Hendrick, D.J., Davies, R.J. et Pepys, J., «Baker's asthma.» Clinical Allergy. Vol. 6, p. 241-250. (1976).
  • ▲29.  Baur, X., Degens, P.O. et Sander, I., «Baker's asthma: still among the most frequent occupational respiratory disorders.» Journal of Allergy and Clinical Immunology. Vol. 102, no. 6 (pt 1), p. 984-997. (1998).
  • ▲30.  Walker, C.L. et al., «Baker's asthma: report of an usual case.» Journal of Occupational Medicine. Vol. 31, no. 5, p. 439-442. (1989).
  • ▲31.  Smith, T.A. et Lumley, K.P.S., «Work-related asthma in a population exposed to grain, flour and other ingredient dusts.» Occupational Medicine. Vol. 46, no. 1, p. 37-40. (1996). [AP-049976]
  • ▲32.  Matsumura, Y., Niitsuma, T. et Ito, H., «A study of factors contributing to baker's allergy symptoms.» Japanese Journal of Allergology. Vol. 43, no. 5, p. 625-633. (1994).
  • ▲33.  Heyl, U. et Reinert-Dilthey, I., «Neue Gesichtspunkte bei der Beurteilung des "Bäckerekzems (Handelt es sich um eine Inhalationallergie?) .» Berufsdermatosen. Vol. 16, no. 4, p. 204-214. (1968). [AP-063893]
  • ▲34.  Wittczak, T et al., «Challenge testing in the diagnosis of occupational allergic conjunctivitis.» Occupational Medicine. Vol. 57, no. 7, p. 532-534. (2007).
  • ▲35.  Rosenberg, N., Allergie respiratoire du boulanger. DMT, Allergologie pneumologie professionnelle, 90 TR 29. (2002).   http://www.dmt-prevention.fr/
  • ▲36.  Baylor, C.H. et Weaver, N.K., «A health survey of petroleum asphalt workers.» Archives of Environmental Health. Vol. 17, no. 2, p. 210-214. (1968). [AP-025710]

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