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              <p>Certains arômes utilisés dans des processus de fabrication de produits céréaliers pour donner un goût « beurre » et « crème » peuvent entraîner chez les professionnels qui les inhalent au long cours des maladies respiratoires sévères. Des mesures de prévention et un suivi respiratoire des salariés exposés sont conseillés, ainsi que les entreprises françaises potentiellement concernées, ainsi que leurs services de santé au travail, sont appelés à la vigilance.</p>
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