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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 蔡詩偉 | |
dc.contributor.author | Pei-Ting Chang | en |
dc.contributor.author | 張佩婷 | zh_TW |
dc.date.accessioned | 2021-05-13T08:36:52Z | - |
dc.date.available | 2019-08-26 | |
dc.date.available | 2021-05-13T08:36:52Z | - |
dc.date.copyright | 2016-08-26 | |
dc.date.issued | 2016 | |
dc.date.submitted | 2016-08-06 | |
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Popcorn worker's lung: In vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine. Toxicology and Applied Pharmacology 2006; 215(1): 17-22. [38] R.A. Woutersen, and V. J. Feron. Inhalation toxicity of acetaldehyde in rats. IV. Progression and regression of nasal lesions after discontinuous of exposure. Toxicology 1987; 47(3): 295-305. [39] Ann F. Hubbs, Amy M. Cumpston, W. Travis Goldsmith et al. Respiratory and Olfactory Cytotoxicity of Inhaled 2,3-Pentanedione in Sprague-Dawley Rats. The American Journal of Pathology 2012; 181(3): 829-44 [40] 衛生福利部食品藥物管理署:食品添加物使用範圍及限量暨規格標準。https://consumer.fda.gov.tw/Law/FoodAdditivesList.aspx?nodeID=521。Cited:2015/7. [41] 食品添加物使用範圍及限量暨規格標準。附TABLE一食品添加物之品名、使用範圍及限量。Cited:2015/7。 [42] 周承緯:A study on occupational characteristics of bakery chefs (學位論文)。 台灣:國立中央大學;民國100年。 [43] 黃鈺涵:中小型烘焙業經營策略與績效之研究(學位論文)。銘傳大學;民國 98 年。 [44] National Library of Medicine. Hazardous Substances Data Bank (HSDB). 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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/3795 | - |
dc.description.abstract | 近年來,順應台灣民眾飲食習慣的改變,糕餅烘焙產業之成長極為快速;而依據流行病學研究結果顯示,麵包師傅患有職業性氣喘比例約為5%-20%,再加上其他眼、鼻等症狀的高發生率,致使其相關的勞工安全衛生議題備受重視。
目前國內對於糕餅烘焙業勞工健康、工作環境、空氣中粉塵及揮發性有機物質的研究資料極為有限,而為了關心與促進此工作場所的勞工健康,本研究藉由: (1) 整理國內連鎖糕餅製作產業資料、國內外有關連鎖糕餅製作作業勞工呼吸道有害物暴露之職業安全衛生相關文獻;(2)訪視整理連鎖糕餅業,進行勞工安全衛生項目資料調查與整理;(3) 糕餅製作環境空氣中常見或危害較甚物種辨識及定量;及(4) 問卷調查等工作執行,進而了解其危害因子、並提出安全衛生改善或管理建議。 本研究以主動採樣幫浦,搭配IOM粉塵採樣器、並聯矽膠採樣管、XAD-2 採樣管進行烘焙業空氣中 9 項有害物質採樣,流量分別設為 2000 mL/min、100 mL/min 及 35 mL/min,採樣時間為 5 小時。採樣後,氣狀樣本經溶劑脫附,使用氣相層析質譜儀進行分析。 本研究除了完成15間糕餅烘焙業者的現場訪視之外,另完成5家業者的空氣採樣,共計66個空氣樣本,182筆空氣濃度。此外,本研究亦搭配總揮發性有機物、粉塵直讀式儀器等進行採樣;結果顯示可吸入性粉塵平均濃度為0.27 mg/m3,範圍為0.01-0.83 mg/m3,有23%之採樣點高於ACGIH之TLV-TWA(0.5 mg/m3),顯示粉塵暴露為烘焙業之重要職業衛生議題。另一方面,丁二酮、2,3-戊二酮、乙醯乙醇、2,3-已二酮、2,3-庚二酮、乙醛及呋喃甲醛等也皆存在於烘焙業空氣中;其中部份樣本之乙醛濃度可達一般室內空氣濃度之37-83倍。與非操作區相比,工作區之總揮發性有機物濃度可達21倍,顯示工作流程中空氣中有害物的濃度在廠區中有累積的現象。 建議糕餅烘焙業應加強室內空調換氣率,訂立烘焙業職業安全衛生相關之工作規範,注意可吸入性粉塵暴露情形,以降低員工的可能健康風險。 | zh_TW |
dc.description.abstract | In correspondence with a transition trend of Taiwanese’ eating habits, bakeries become a fast growing industry. High prevalent Baker’s Asthma, the most frequently reported occupational asthma since the 20th century, as well as eye/nose symptoms, make occupational health a critical issue in the bakeries. Currently, the studies about workers’ health, working environment, dust and airborne concentrations of the associated chemicals in the bakeries of Taiwan are limited. Hence, to improve occupational health, the objectives of this research were to: (1) perform a comprehensive collection of information regarding bakery; (2) perform a comprehensive literature survey on occupational safety and health regarding bakery and related workplace; (3) identify hazardous airborne materials and perform air sampling and analysis in the bakery; and (4) perform walk-through surveys at the bakeries and administrate questionnaires for the workers.
In this study, the walk-through surveys have been carried out for 15 different bakeries. Field air samplings were performed at 5 out of the 15 bakeries. The average concentration of inhalable dust was found to be 0.27 mg/m3, with a range of 0.01-0.83 mg/m3. Among the samples, 23% of them were higher than the ACGIH TLV-TWA (0.5 mg/m3), in terms of the concentration of inhalable dust. The findings indicate that inhalable dust is an important air pollutant for workers in the bakeriess. In addition, diacetyl, acetoin, 2,3-pentanedione, 2,3-hexanedione, 2,3-heptanedione, furfural, and acetaldehyde were also found in the bakeries with various levels. In one of the samples, it was observed that the concentration of acetaldehyde was 37-83 times higher than the general indoor environment. On the other hand, the concentration of total VOCs in the working area can be 21 times higher than other non-working areas. The results suggest that the hazardous airborne substances might be accumulated in the bakeries. To lower the levels of exposures, bakeries should improve the ventilation and air exchange rate. It is also important to implement work rules, in terms of occupational safety and health, for the baking industry, and to monitor the exposures of inhalable dust and total VOCs. | en |
dc.description.provenance | Made available in DSpace on 2021-05-13T08:36:52Z (GMT). No. of bitstreams: 1 ntu-105-R03844003-1.pdf: 2191140 bytes, checksum: 8b54c834ddc1da2774b7583b68cd5b7c (MD5) Previous issue date: 2016 | en |
dc.description.tableofcontents | 中文摘要 i
Abstract ii 目 錄 iii List of Tables v List of figures vi Chapter 1 Introduction 1 1.1 Baking industry in Taiwan 2 1.2 Health Effects and Potential Hazards in Bakeries 3 1.2.1 Exposure to Flour Dust 3 1.2.2 Exposure to Food Flavoring 5 1.2.3 Research Objective 7 1.2.4 Research Framwork 8 Chapter 2 Materials and Methods 9 2.1 Selecting Bakeries 9 2.2 Walk-through Survey 9 2.3 Selecting Hazardous Chemicals 10 2.4 Sampling and Analytical Methods 11 2.4.1 Instruments and reagents 11 2.4.2 Sampling Methods 12 2.4.3 Direct Reading Instruments 12 2.4.4 Sampling Strategies 13 2.4.5 Sample Pretreatments 13 2.5 Analytical Methods 14 Chapter 3 Results 17 3.1 Walk-through surey 17 3.1.1 Environmental information 17 3.1.2 Number of Workers and Types of Orders 18 3.1.3 Personal Protection Equipment 18 3.2 Air sampling and analysis 19 3.2.1 Factory 1 19 3.2.2 Factory 2 20 3.2.3 Retail store 3 21 3.2.4 Retail store 4 22 3.2.5 Retail store 5 23 3.3 Health Questionnire 24 Chapter 4 Discussion 26 4.1 Walk-through survey in 10 bakeries 26 4.2 Inhalable flour dust and Hazardous Chemicals 27 4.2.1 Concentrations of flour dust 27 4.2.2 Concentrations of Acetaldehyde and Ketones 28 4.2.3 direct-reading instruments 29 4.3 Results of Health Questionnaire 30 Chapter 5 Conclusions and Recommendations 31 5.1 Conclusions 31 5.2 Recommendations 32 Appendix 33 Appendix 1 Health Questionnaires 33 Appendix 2. RStudio code and output for Pearson's Chi-squared test 39 Reference 40 | |
dc.language.iso | en | |
dc.title | 糕餅烘焙作業環境粉塵及化學性有害物暴露調查 | zh_TW |
dc.title | Exposure to Flour Dust and Hazardous Chemicals in Bakeries | en |
dc.type | Thesis | |
dc.date.schoolyear | 104-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 林嘉明,陳美蓮 | |
dc.subject.keyword | 糕餅烘焙業,空氣採樣,可吸入性粉塵,乙醛,人工香精, | zh_TW |
dc.subject.keyword | bakeries,air sampling,inhalable flour dust,acetaldehyde,food flavoring, | en |
dc.relation.page | 78 | |
dc.identifier.doi | 10.6342/NTU201601993 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2016-08-08 | |
dc.contributor.author-college | 公共衛生學院 | zh_TW |
dc.contributor.author-dept | 環境衛生研究所 | zh_TW |
顯示於系所單位: | 環境衛生研究所 |
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