April 17

Dust Dangers in Commercial Bakeries

Managing Air Filtration in Commercial Bakeries for Healthier Employees and Safer Food

Production processes in commercial bakeries can generate high volumes of particulate or molecular pollutants, so maintaining air quality is needed to protect food from contamination and minimize health risks for workers. This is best achieved by using appropriate air filtration and ventilation.

When food residue is drawn into air handling units, air filters can become clogged, restricting airflow. When this happens, there is insufficient airflow to adequately move contaminants from the space and into the air filters . The particles then hang in the air, creating a smog-like effect, or they settle and accumulate on floors and equipment. This becomes a food safety and employee health issue.

Common sources of food dust at commercial bakeries include flour, grains, spices, egg shell, cornstarch, sugar and flavoring additives. Bioaerosols are another challenge. These solid or liquid particles carry microbes through the air that land on food during processing. In addition, airborne allergen particles can cause serious health problems for exposed workers or consumers of the end products.

Dust Dangers in Commercial Bakeries

Regular exposure to small particles of food dust can produce allergic reactions such as skin, nose and throat irritation. The finest dust particles easily become airborne and are inhaled, penetrating deep within the lungs.

Learn more here: https://cleanair.camfil.us/2022/04/18/managing-air-filtration-in-commercial-bakeries-for-healthier-employees-and-safer-food/



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