| Autor: |
Remko Houba, Jan C. Grutters, Ad Vorselaars, Dick Heederik, Esther Van Harlingen, Jos Rooijackers, Melanie Dubbers |
| Rok vydání: |
2015 |
| Předmět: |
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| Zdroj: |
6.2 Occupational and Environmental Health. |
| DOI: |
10.1183/13993003.congress-2015.oa2917 |
| Popis: |
Introduction: In 2012 an employee of a chocolate products plant was diagnosed with talcosis. Talc (magnesium silicate) is often used in the food industry. Although talc is considered to be safe by oral route, inhalation of talc is a well known cause of granulomatous lung disease and fibrosis. Objectives: To identify exposed workers at risk of talcosis and to define exposure measures. Methods: Exposure assessment consisted of semi-quantitative evaluation for all job titles with relevant talc exposed tasks. In addition personal respirable dust exposure measurements were performed and analyzed for talc content. Medical evaluation in 111 workers consisted of a questionnaire on occupational history and respiratory symptoms. Cumulative exposure was estimated as the product of the total number of days worked and job title with relevant talc exposure as dummy variable. Based on estimated cumulative exposure workers were referred for clinical investigation including a HRCT scan of the thorax. Results: Full shift personal talc exposures varied between job titles (range TWA 0.05- 0.54 mg/m3) and were often close to or exceeding the Dutch OEL of 0.25 mg/m3. During some tasks high peak exposures occurred, e.g. up to 9 mg/m3 talc during filling the talc storage box. HRCT scan was performed in 18 high exposed workers with 8-40 work years. In one worker with NSIP on the HRCT talcosis was confirmed by lung biopsy. In another worker HRCT showed a nodular pattern. Several exposure measures have been implemented. Conclusion: Surveillance started after an index case indentified at least one other worker with talcosis. Inhaled talc was an unidentified hazard in this food processing plant. This may apply to other industries as well. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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