| One industry which has the highest rate of | | | | function at weekends. Further tests indicated an |
| occupational asthma is the baking industry. Each year, | | | | allergy to flour dust. |
| 90 new cases per 100,000 workers are diagnosed. | | | | Once the tests were concluded, the management at |
| Substances used in baking which are hazardous to | | | | his workplace put measures in place to prevent him |
| health include flour dust, improver dusts containing | | | | from working in very dusty areas. His managers also |
| enzymes and flavour enhancers. Common ingredients | | | | improved the dust extraction equipment and |
| used in flour and enzymes containing certain additives | | | | equipped him with respiratory protective wear. |
| are the second most common cause of occupational | | | | Medicine has also helped improve his symptoms, |
| asthma. Once a worker has become sensitised to | | | | however, his health is still poor due to chronic asthma |
| flour dust exposure they are more vulnerable to | | | | and he receives disability benefit as a result of this. |
| having asthma attacks. These dangers affect not | | | | It is imperative that employers are aware of CoSHH |
| only those working in bakeries but those working in | | | | legislation in relation to the effects of inhaling flour |
| flour mills and kitchens also. | | | | dust and the health implications. Exposure must be |
| A case study reported the findings of a 51 year old | | | | well below the WEL of 10mg/m3. |
| male bakery maintenance fitter. He had worked in | | | | Employees should be protected by using control |
| the bakery for 20 years and prior to working there | | | | measures such as dust extraction and personal |
| had never had asthma and had never smoked. | | | | protective equipment. |
| Over a 15 year period, he suffered from | | | | Workers also need to avoid raising clouds of dust |
| breathlessness, wheezing and coughing which was | | | | which may occur when throwing flour, disposing of |
| gradually getting worse each year. His eyes would | | | | empty flour bags and from sieving and dough making. |
| frequently become red and watery while at work | | | | It would be advisable to avoid sweeping up if |
| and he would have bouts of sneezing. He had also | | | | possible and instead clean up using wet methods or |
| noticed that when he was away from work his | | | | an industrial vacuum cleaner. |
| symptoms dramatically reduced. | | | | Skin checks should also be made as dermatitis is |
| Eventually, after discussions with a trade union | | | | another common health hazard resulting from certain |
| representative, it was suggested that the worker | | | | bakery tasks. |
| had occupational asthma. Following a series of tests, | | | | Employees need regular health surveillance. |
| results showed that the worker had better lung | | | | |