A NIOSH-indexed study of confectionery workers reported the highest prevalence of chronic respiratory symptoms among workers exposed to flour, talc, and starch dusts, along with acute irritation and across-shift reductions in ventilatory capacity.
Source: CDC/NIOSH: Respiratory symptoms and ventilatory function in confectionery workers ↗Dust entry
Confectionery-process dust
Mixed ingredient dust generated in confectionery production, including flour, sugar, starch, talc, and egg powder aerosols.
Airborne form
aerosol
The form describes what is suspended in air at the point of exposure. A material can produce more than one form, such as dust during handling and fume during heating.
Health effects
chronic bronchitischest tightnesscoughdyspneathroat irritationeye irritationreduced ventilatory capacity
Evidence
Controls
- ingredient enclosure
- local exhaust ventilation
- dust suppression
- gentle handling
- exposure monitoring
- appropriate respiratory protection