Biochemical changes and environmental factors in manual and semiautomatic bakeries

The bread-making industry involves a combination of hazardous exposures. A biochemical and environmental study was conducted on manual and semi-automatic bakeries. The aim of this study was to investigate different biochemical changes and environmental factors among bakery workers. Blood samples were collected from 25 exposed workers and 25 age and sex matched control subjects, determination of circulating IgE (immunoglobulin E), carbonic anhydrase and catalase enzyme were analyzed in the blood Environmental measurements (respirable dust, total suspended particulate TSP). Heat stress, noise and relative humidity were analyzed in manual and semi automatic bakeries. A significant increase in the level of IgE catalase and carbonic anhydrase were significantly higher among exposed workers in comparison with control group either in manual and semi-automatic bakeries Environmental factors were significantly higher especially in manual bakeries Where higher contaminates and heat stress exposure than automatic ones due to nature of work type of fuel. age of oven etc and most of contaminants exceeded the TLV Attention should be paid to the health of the bakery workers and it has been recommended to completely mechanize manual bakeries.