Determinants of Wheat Antigen and Fungal α-Amylase Exposure in Bakeries

The study's objectives were to measure flour antigen exposure in bakeries and define the determinants of exposure. Ninety-six bakery workers, employed in seven different bakeries, participated in the study. Two side-by-side full-shift inhalable dust samples were obtained from each study participant on a single occasion. The flour antigen exposure was measured as wheat antigen and fungal α-amylase content of the water-soluble fraction of...