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

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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.

Dates and versions

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

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