ASSESSMENT OF EXPOSURE TO FLOUR DUST, RESPIRATORY EFFECTS AND CONTROL MEASURES AMONG BAKERY WORKERS IN EDO CENTRAL SENATORIAL DISTRICT, EDO STATE, NIGERIA

Abstract

Introduction: Exposure to flour dust in the workplace can lead to ill health of workers and ultimately decreased productivity. Despite these effects, little attention has been given to the evaluation of the health of workers in the flour processing industry in Nigeria. This study sought to investigate the exposure levels to flour dust, respiratory effects and control measures among bakery workers in Edo Central senatorial district, Edo State.
Methods: A cross sectional analytical study utilizing a total population survey, involving 118 bakery workers from 10 bakeries who were matched for sex, age, weight and height with 118 workers in water packaging companies was carried out. A semi-structured interviewer administered questionnaires and spirometry were used for data collection. Dust monitoring was done in both the study and comparison sites with the aid of a portable dust meter. A walkthrough and observational checklist was used to assess the availability of control measures. Data analysis was done using IBM SPSS Statistics version 20. Ethical clearance was obtained from the Ethics and Research committee of Irrua Specialist Teaching Hospital.
Results: Particulate mass concentration was higher in the study than control groups with a mean concentration of PM10 of 0.50 ± 0.20mg/m3 in study sites and 0.18 ± 0.09mg/m3 at control sites and the difference was statistically significant (t = 2.908) (P = 0.016). The mean value of PM10 (0.74mg/m3) was particularly higher at the mixing points in the bakeries than at baking and dough preparation sites and this was statistically significant (F = 6.012) (P = 0.009). Prevalence of respiratory symptoms was higher in the study group with runny nose and sneezing 40.7%, cough 31.4%, sputum production 26.3%, chest tightness 22.9%, breathlessness 16.1%, wheeze 5.1% and asthma 5.1%. In the control group, prevalence of respiratory symptoms ranged between 0.8% and 5.1%. The difference in the prevalence of respiratory symptoms between study and control groups was statistically significant. (P < 0.0001). Mean pulmonary function values were significantly lower in the study group for percent predicted FEV1 = 73.08 ± 13.94 (P = 0.000) and percent predicted FVC = 79.25 ± 9.70 (P = 0.000) compared to controls, percent predicted FEV1 = 82.54 ± 10.99 and percent predicted FVC = 87.60 ± 8.41. An obstructive pattern of lung function was exclusively found in the bakery workers (14.4%), while none of the control group had an obstructive pattern. Majority (100%) of the bakeries surveyed had good process controls while 80% had poor structural controls and 90% had poor behavioral and administrative controls.
Conclusion: This study showed a higher exposure to particulate flour dust and a higher prevalence of respiratory symptoms and reduced spirometry parameters among bakery workers and inadequate control measures in the bakeries in Edo Central Senatorial district. The results indicate high levels of exposure to inhalable dust and thus have strong implications for improved dust control in the flour industry. Adequate control of flour dust exposure should be employed in bakeries to reduce the prevalence of respiratory disease among bakery workers.

ASSESSMENT OF EXPOSURE TO FLOUR DUST, RESPIRATORY EFFECTS AND CONTROL MEASURES AMONG BAKERY WORKERS IN EDO CENTRAL SENATORIAL DISTRICT, EDO STATE, NIGERIA