Health Effects of Occupational Exposure in a Dairy Food Industry, With a Specific Assessment of Exposure to Airborne Lactic Acid Bacteria - Université de Franche-Comté Accéder directement au contenu
Article Dans Une Revue Journal of Occupational and Environmental Medicine Année : 2012

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

Résumé

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.

Domaines

Santé

Dates et versions

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

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Citer

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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