Health Effects of Occupational Exposure in a Dairy Food Industry, With a Specific Assessment of Exposure to Airborne Lactic Acid Bacteria - Archive ouverte HAL Access content directly
Journal Articles Journal of Occupational and Environmental Medicine Year : 2012

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

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.

Domains

Health

Dates and versions

hal-03537237 , version 1 (20-01-2022)

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Cite

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, 2012, 54 (8), pp.969-973. ⟨10.1097/JOM.0b013e318253358f⟩. ⟨hal-03537237⟩
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