Assessment of Workers’ Exposure to Bioaerosols in a French Cheese Factory

摘要: Hundreds of different cheeses are produced in France, where 23.9kg cheese were consumed per inhabitant 2009, when it was ranked the second cheese-consuming nation. To meet this considerable demand, a large number factories exist many workers, especially washers, may be exposed to fungal bioaerosols that can lead adverse toxinic and allergic effects. Airborne bacteria, fragments, or microbial by-products (endotoxins) also found contribute total worker exposure. However, there is almost no published data concerning exposure characteristics emitted during these activities. Here, we measured parameters (concentrations, species present, size distribution) culturable bioaerosol French natural-rind cheese-maturing cellar. Concentrations airborne bacteria endotoxins measured. The main tasks investigated using stationary personal sampling over three consecutive days. Depending on work area, high concentrations mesophilic microorganisms (using closed-face cassettes): from 10(4) 2×10(8) CFU m(-3) for fungi 10(3) 10(6) bacteria. These 10- 100000-fold higher than those at two reference points (indoor outdoor) assumed not contaminated by plant's Endotoxin between 10 300 EU plant. Exposure further assessed identifying predominant (allergenic Mucor fuscus Penicillium sp.) measuring particle distributions (cascade impactor). entities (spores, mycelium strands agglomerates, etc.) with aerodynamic diameters 3 20 µm. A metrological approach used fully characterize aerosols generated maturing results show workers fungi, sometimes very high, throughout manufacturing process. In addition present atmosphere. All organisms thus complex manner Despite lack both occupational limit values standardized methods, our suggest an immunological risk occur among brushers, packagers who most factory.