Publicação
Organic dust exposure in bakeries: assessment of genotoxic effects
| Resumo: | Exposure to organic dust occurs in a range of occupational settings including food industries, such as bakeries and pastry industries. Organic dust consists of particulate matter of microbial, plant or animal origin. Its specific composition depends of the type of setting but can implicate several agents such as viruses, bacteria and Gram-negative bacteria endotoxins, actinomycete, spores from moss, fern or fungi, fungi mycotoxins and glucans, algae or plant cell, enzymes and proteins of plant or animal origin, antibiotics and other products from biotechnological processes, insects and mites (and their fragments and excreta). In bakeries, the flour dust is the main responsible for the organic dust exposure. Flour is a complex organic dust consisting of one or a mixture of several cereal grains (wheat, rye, millet, barley, oats or corn cereal) that have been processed or ground by milling. Moreover, flour may contain a diverse number of contaminants, such as silica, fungi and their metabolites (mycotoxins), bacterial endotoxins, insects, mites, mammalian debris and chemical additives such as pesticides and herbicides. Several studies have already reported respiratory health effects in exposed workers, both in small- and large-scale industries, related to the distinct types of dust generated during the production process. Respiratory system symptoms and diseases induced by occupational dust are influenced by the type of dust, dose, duration of exposure and genetic factors. The aim of this study was to characterize possible genotoxic effects of particulate matter by the measurement of DNA damage by alkaline comet assay in workers from bakeries. |
|---|---|
| Autores principais: | Ladeira, Carina |
| Outros Autores: | Ramos, Carina; Viegas, Susana |
| Assunto: | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Lisboa |
| _version_ | 1866887247704358912 |
|---|---|
| author | Ladeira, Carina |
| author2 | Ramos, Carina Viegas, Susana |
| author2_role | author author |
| author_facet | Ladeira, Carina Ramos, Carina Viegas, Susana |
| author_role | author |
| contributor_name_str_mv | RCIPL |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ladeira, Carina\",\"Person.identifier.orcid\":\"0000-0001-5588-0074\"},{\"Person.name\":\"Ramos, Carina\"},{\"Person.name\":\"Viegas, Susana\",\"Person.identifier.orcid\":\"0000-0003-1015-8760\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RCIPL |
| datacite.creators.creator.creatorName.fl_str_mv | Ladeira, Carina Ramos, Carina Viegas, Susana |
| datacite.date.Accepted.fl_str_mv | 2018-10-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-11-16T12:10:02Z |
| datacite.date.embargoed.fl_str_mv | 2018-11-16T12:10:02Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| datacite.titles.title.fl_str_mv | Organic dust exposure in bakeries: assessment of genotoxic effects |
| dc.contributor.none.fl_str_mv | RCIPL |
| dc.creator.none.fl_str_mv | Ladeira, Carina Ramos, Carina Viegas, Susana |
| dc.date.Accepted.fl_str_mv | 2018-10-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-11-16T12:10:02Z |
| dc.date.embargoed.fl_str_mv | 2018-11-16T12:10:02Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.21/9055 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| dc.title.fl_str_mv | Organic dust exposure in bakeries: assessment of genotoxic effects |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Exposure to organic dust occurs in a range of occupational settings including food industries, such as bakeries and pastry industries. Organic dust consists of particulate matter of microbial, plant or animal origin. Its specific composition depends of the type of setting but can implicate several agents such as viruses, bacteria and Gram-negative bacteria endotoxins, actinomycete, spores from moss, fern or fungi, fungi mycotoxins and glucans, algae or plant cell, enzymes and proteins of plant or animal origin, antibiotics and other products from biotechnological processes, insects and mites (and their fragments and excreta). In bakeries, the flour dust is the main responsible for the organic dust exposure. Flour is a complex organic dust consisting of one or a mixture of several cereal grains (wheat, rye, millet, barley, oats or corn cereal) that have been processed or ground by milling. Moreover, flour may contain a diverse number of contaminants, such as silica, fungi and their metabolites (mycotoxins), bacterial endotoxins, insects, mites, mammalian debris and chemical additives such as pesticides and herbicides. Several studies have already reported respiratory health effects in exposed workers, both in small- and large-scale industries, related to the distinct types of dust generated during the production process. Respiratory system symptoms and diseases induced by occupational dust are influenced by the type of dust, dose, duration of exposure and genetic factors. The aim of this study was to characterize possible genotoxic effects of particulate matter by the measurement of DNA damage by alkaline comet assay in workers from bakeries. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://repositorio.ipl.pt/bitstreams/74043fed-06e1-4d6c-b2af-61101d5c79e0/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.21/9055 |
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| institution | Instituto Politécnico de Lisboa |
| instname_str | Instituto Politécnico de Lisboa |
| language | eng |
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| network_name_str | Repositório Científico do Instituto Politécnico de Lisboa |
| oai_identifier_str | oai:repositorio.ipl.pt:10400.21/9055 |
| organization_str_mv | urn:organizationAcronym:ipl |
| person_str_mv | Ladeira, Carina Ladeira, Carina https://www.ciencia-id.pt/801C-1BBA-1D9E 801C-1BBA-1D9E http://orcid.org/0000-0001-5588-0074 0000-0001-5588-0074 Ramos, Carina Viegas, Susana Viegas, Susana https://www.ciencia-id.pt/A919-7318-63DC A919-7318-63DC http://orcid.org/0000-0003-1015-8760 0000-0003-1015-8760 |
| publishDate | 2018 |
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| spelling | engpt_PTExposure to organic dust occurs in a range of occupational settings including food industries, such as bakeries and pastry industries. Organic dust consists of particulate matter of microbial, plant or animal origin. Its specific composition depends of the type of setting but can implicate several agents such as viruses, bacteria and Gram-negative bacteria endotoxins, actinomycete, spores from moss, fern or fungi, fungi mycotoxins and glucans, algae or plant cell, enzymes and proteins of plant or animal origin, antibiotics and other products from biotechnological processes, insects and mites (and their fragments and excreta). In bakeries, the flour dust is the main responsible for the organic dust exposure. Flour is a complex organic dust consisting of one or a mixture of several cereal grains (wheat, rye, millet, barley, oats or corn cereal) that have been processed or ground by milling. Moreover, flour may contain a diverse number of contaminants, such as silica, fungi and their metabolites (mycotoxins), bacterial endotoxins, insects, mites, mammalian debris and chemical additives such as pesticides and herbicides. Several studies have already reported respiratory health effects in exposed workers, both in small- and large-scale industries, related to the distinct types of dust generated during the production process. Respiratory system symptoms and diseases induced by occupational dust are influenced by the type of dust, dose, duration of exposure and genetic factors. The aim of this study was to characterize possible genotoxic effects of particulate matter by the measurement of DNA damage by alkaline comet assay in workers from bakeries.application/pdfpt_PTOrganic dust exposure in bakeries: assessment of genotoxic effectsPersonalLadeira, CarinaDSpacehttp://dspace.org/items/1aef4b60-4197-436b-84ab-80d31cbaed33DSpacehttp://dspace.org/items/1aef4b60-4197-436b-84ab-80d31cbaed33LadeiraCarinaCiência IDhttps://www.ciencia-id.pt801C-1BBA-1D9EORCIDhttp://orcid.org0000-0001-5588-0074Researcher IDhttps://www.researcherid.comJ-2572-2012Scopus Author IDhttps://www.scopus.com36463788000Ramos, CarinaPersonalViegas, SusanaDSpacehttp://dspace.org/items/13115332-43f7-4048-a8a5-2f2b855a8c92DSpacehttp://dspace.org/items/13115332-43f7-4048-a8a5-2f2b855a8c92ViegasSusanaCiência IDhttps://www.ciencia-id.ptA919-7318-63DCORCIDhttp://orcid.org0000-0003-1015-8760Researcher IDhttps://www.researcherid.comI-4053-2012Researcher IDhttps://www.researcherid.comAAO-2328-2020Scopus Author IDhttps://www.scopus.com35270591500HostingInstitutionOrganizationalRCIPLe-mailmailto:rcaap@sp.ipl.ptrcaap@sp.ipl.pt2018-11-16T12:10:02Z2018-102018-10-01T00:00:00ZHandlehttp://hdl.handle.net/10400.21/9055http://purl.org/coar/access_right/c_abf2open accessOccupational healthOccupational exposureBakeryFlour dustOrganic dustGenotoxic effectProjeto ACT - 005DBB/1242751 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2018-10http://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipl.pt/bitstreams/74043fed-06e1-4d6c-b2af-61101d5c79e0/downloadPorto |
| spellingShingle | Organic dust exposure in bakeries: assessment of genotoxic effects Ladeira, Carina Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| status | SINGLETON |
| subject.fl_str_mv | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| title | Organic dust exposure in bakeries: assessment of genotoxic effects |
| title_full | Organic dust exposure in bakeries: assessment of genotoxic effects |
| title_fullStr | Organic dust exposure in bakeries: assessment of genotoxic effects |
| title_full_unstemmed | Organic dust exposure in bakeries: assessment of genotoxic effects |
| title_short | Organic dust exposure in bakeries: assessment of genotoxic effects |
| title_sort | Organic dust exposure in bakeries: assessment of genotoxic effects |
| topic | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| topic_facet | Occupational health Occupational exposure Bakery Flour dust Organic dust Genotoxic effect Projeto ACT - 005DBB/12 |
| url | http://hdl.handle.net/10400.21/9055 |
| visible | 1 |