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Health Effects of Occupational Exposure in a Dairy Food Industry, With a Specific Assessment of Exposure to Airborne Lactic Acid Bacteria

Bernd Zeilfelder Dominique Chouanière Gabriel Reboux 1, 2 Mallory Vacheyrou 2 Antoine Milon Pascal Wild Anne Oppliger 
1 Service de parasitologie et mycologie [CHRU de Besançon]
2 LCE - Laboratoire Chrono-environnement - CNRS - UBFC (UMR 6249)
Abstract : Lactic acid bacteria (LAB) are used in food industries as probiotic agents. The aim of this study is to assess the potential health effects of airborne exposure to a mix of preblend (LAB and carbohydrate) and milk powder in workers.
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https://hal-univ-fcomte.archives-ouvertes.fr/hal-03537237
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Submitted on : Thursday, January 20, 2022 - 12:10:26 PM
Last modification on : Friday, January 21, 2022 - 4:12:25 AM

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CNRS | UNIV-FCOMTE | CHRONO-ENVIRONNEMENT

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Bernd Zeilfelder, Dominique Chouanière, Gabriel Reboux, Mallory Vacheyrou, Antoine Milon, et al.. Health Effects of Occupational Exposure in a Dairy Food Industry, With a Specific Assessment of Exposure to Airborne Lactic Acid Bacteria. Journal of Occupational and Environmental Medicine, Lippincott, Williams & Wilkins, 2012, 54 (8), pp.969-973. ⟨10.1097/JOM.0b013e318253358f⟩. ⟨hal-03537237⟩

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