Prevalence of Work-Aggravated Asthma among Bakery Workers in Abidjan (Cote d’Ivoire)

Introduction: Work-aggravated asthma is pre-existing or concomitant asthma whose symptoms are aggravated by the work environment. The aim of this study was to determine the prevalence of this pathology and its associated factors among bakery workers in Abidjan. Materials and Methods: This descriptive and analytical cross-sectional study was conducted over a period of four (4) months from 18 December 2019 to 18 April 2020. Two questionnaires were used, one on employees and the other on the indoor environment of bakeries. In addition, a spirometry test was performed on all bakery workers. Statistical analysis was performed using stata 15.1 software. Results: A total of 599 bakery employees, including bakers (59.73%), sales assistants/ cashiers (23.52%), cleaners (6.34%) and administrative staff (10.18%), were investigated. The mean age was 30.8 ± 8 years, with a sex ratio (M/F) = 2.2. Asthma symptoms were found in 95 (15.86%) employees, of whom 74 (77.9%) had work-related asthma and 11 (14.9%) had asthma aggravated by work. The factors associated with work-aggravated asthma were personal or family history of allergy or atopy [ORa = 3.75;CI95%: 1.56 - 8.93;p = 0.003], exposure to dust [ORa = 5.01;CI95%: 1.43 - 7.50;p = 0.011] and humidity level (60% - 70%) [ORa = 1.80;CI 95%: 0.99 - 3.28;p = 0.05]. Conclusion: Work-aggravated asthma is a reality in bakeries in Abidjan, with an estimated prevalence of 14.9%. Two of the three factors associated with this condition suggest a link with indoor air pollution. Combating air pollution in these establishments must therefore be a priority for the relevant authorities, in order to provide employees with a working environment that protects their health.

Occupational exposure to flour dust among bakery workers:prevalence,potential hazards and promising interventions

Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus constituting a respiratory threat.Adverse health consequences include respiratory diseases,skin irritation,allergic reactions,and potential long-term health impacts.Data indicates that a broad segment of bakery workers encounters exposure to flour dust,with specific subgroups,such as bakers and dough mixers,being particularly susceptible.Contributing factors to this exposure encompass insufficient ventilation and a lack of awareness.It is vital to assess exposure levels through air quality monitoring and health surveillance.Efficient interventions encompass engineering solutions(e.g.,ventilation systems,dust extraction),administrative measures(including training and the use of personal protective equipment),and the implementation of occupational health and safety programs.Collaborative efforts with healthcare professionals and regulatory authorities are paramount for achieving success.Case studies underscore the effectiveness of such interventions,resulting in improved worker health,thus underscoring the advantages of protective measures.Challenges in this endeavor include industry resistance to change,financial considerations,and issues related to compliance.Future recommendations entail further research,policy enhancements,and the involvement of industry stakeholders and labor unions in advocating for worker safety.

Automatic Quality Inspection of Bakery Products Based on Shape and Color Information

An automatic intelligent system for the colour and texture inspection of bakery products is proposed.In this system,advance classification technique featuring Support Vector Machine and biologically inspired HMAX based shape descriptor integrated with biologically plausible RGB Opponent-Colour-Channel Descriptor is used to classify bakery products to their respective classes based on the shape and based on their colour referring to different baking durations. The results of this paper are compared with other methods for the automatic bakery products inspection. It is discovered that biologically inspired computer vision models performs accurately and efficiently as compared to the computer vision models which are not biologically plausible,in the bakery products quality inspection. It is also discovered that the One Versus One SVM and Directed Acyclic Graph SVM acquired the maximum accurate classification rate. The proposed method acquired classification accuracy of 95% and 100% for the biscuit shape and biscuit colour recognition,respectively. The proposed method is also consistently stable and invariant. This shows that the biologically inspired computer vision models have the capability to replace existing inspection methods as more reliable and accurate alternative.

Could Sputum Eosinophilia Act as a Predictive Test for Diagnosis of High Risk Bakery Workers to Asthma?

Background: Occupational flour inhalation has been a culprit in the start of several pulmonary diseases such as asthma. We examined the relationship between occupational wheat flour inhalation in bakery and supermarket employees with pulmonary functions, respiratory symptoms, and sputum eosinophilia to determine hyper-responsiveness in a cross-sectional study in Iran. Methods: 122 subjects from traditional bakeries and 137 subjects from supermarket employees were enrolled in the study. Flour exposure concentrations, respiratory signs, sputum analysis, and respiratory volumes and capacities were measured based on the standard methods. Results: Respirable concentration of flour in the bakery workers was two- to four-fold of ACGIH’s threshold limit value in which bread-bakers with 2.2 mg/m3 experienced maximum exposures. The supermarket employees were not exposed to flour dust. The respiratory volumes in both bakery and supermarket employees were in the normal range. However, the median of voluminal percentage in bakery workers except Forced Vital Capacity (FVC) decreased (p p < 0.05). In addition, we observed increased respiratory symptoms in the bakery workers, again more prevalent in the bread-bakers. There was a significant correlation between flour exposure concentration and sputum eosinophilia in which the percentage of eosinophilia in the bread-bakers was more than other bakery and supermarket employees. Although there were reductions in the respiratory volumes, the results indicated no obstructive spirometric pattern. Conclusions: Sputum eosinophilia might be a suitable screening method to detect airway hyper-responsiveness in workers exposed to known asthmogens.

Commercial Bakery, Fast-Food, and Soft Drink Consumption and Quality of Life in the SUN Project

Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.

Quality Assurance of Bread and Bakery Pastries in Public Institutions According to the Law on Public Procurement

Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.

Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics

Food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is rising.In recent years,mass spectrometry-based methods have been established for multiple food allergen detection.In the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass spectrometry.Proteins unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics analysis.The raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut species.The thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)mode.Each nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than 0.99.The limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)of<5.2%.The detection of undeclared allergens in commercial bakery food samples confirmed the presence of these allergens.In conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.

Selected Mineral Contents in Wheat from Paraguay by X-ray Fluorescence

The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.

The Impact of Natural Water Quality on Baking Products in Albania

Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.

Microbiological Assessment and Shelf-Life Determination of Wheat Muffins Enriched with Domesticated African Emperor Moth (Gonimbrasia zambesina Walker) Caterpillar Flour

African emperor moth (Gonimbrasia zambesina) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal region, where they emerge in during the short and the long rains. The caterpillars forage in the wild on mango (Mangifera indica) leaves and Euclea natalensis (Ericales: Ebenaceae) leaves. The caterpillars are consumed whole or may be transformed into fine flour. The caterpillars’ flour can be utilized in the bakery industry for the enrichment of bakery products since wheat (the major component of bakery products) is low in protein. However, consumers are concerned about the microbiological quality of bakery products enriched with insect flour. There are also concerns about the effect of these insects’ flour on the shelf life of bakery products since they have unsaturated fats. Therefore, this study evaluated the microbial quality and shelf life of wheat muffins enriched with G. zambesina caterpillar flour at 0%, 5%, 10%, 15%, and 20%. For all the samples analyzed, total viable count (TVC) was <30 cfu/g, total coliform count (TCC) was Salmonella spp, and Staphylococcus aureus were not detected. The colonies for yeast and moulds were <30 cfu/g throughout the evaluation time of 21 days. The PVs of wheat muffins increased with an increase in the substitution level. The PVs of enriched wheat muffins increased with an increase in storage time and temperature. The shelf-life of the wheat muffins decreased with an increase in the substitution level of wheat flour with G. zambesina caterpillar flour. The predicted shelf life of 0%, 5%, 10%, 15%, and 20% wheat muffins was 120.0 days, 111.0 days, 103.0 days, 102.0 days and 90.0 days, respectively. Therefore, wheat muffins enriched with G. zambesina caterpillar flour have good microbiological quality and shelf life.

Controlling the Risk of Bacillus in Food Using Berries

Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the development of ropiness disease in wheat bread samples. Results: The diameter of the Bacillus pumilus growth inhibition zones under the berries action was as follows: aronia -18.0 ± 0.6 mm;raspberry -16.0 ± 0.4 mm;strawberry -15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for aronia) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to -0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp Lactis biovar diacetilactis. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. Conclusion: The combined use of lactic acid bacteria and berries (aronia, raspberry and strawberry) had a synergistic effect on the risk posed by Bacillus bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the berries chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of Bacillus.

How Baking Process Conditions Influence on Occurrence of Furan and Its Derivatives in Typical Polish Breads

Bread is still the most important food in Polish households. Staropolski and Pytlowy are two typical Polish breads, prepared with wheat and rye flour. The aim of this study was to examine the occurrence of volatile contaminants such as furan and its derivatives, and present a volatile profile of the most common furan derivatives in the described products. To measure concentration of chemical compounds such as furan and furan derivatives, fast and effective solid-phase micro-extraction/gas chromatography/mass spectrometry （SPME/GC/MS） methods were adapted. This study showed the differences in furan occurrence between Pytlowy and Staropolski, however, the greater differences were observed between different times and temperatures of baking rather than between the bread types. Clearly, the higher concentrations were found in products prepared during the longest baking time period of 50 min, and temperatures of 230 ℃ and 240 ℃. The highest furan level was detected in Staropolski 28.89 ± 1.16/μg/kg, baked for 50 min at 230 ℃ in bread crust. The volatile fraction of bread crust was composed of 5-9 furan derivatives while crumb layer contained only furan-2-pentyl. It was concluded that furan is present in almost each type of bread and percentage of furan derivatives in all volatile fractions ranged from 0.5 % to 60.6% in crust of examined bars.

A comparative study of the ovicidal and larvicidal activities of aqueous and ethanolic extracts of pawpaw seeds Carica papaya(Caricaceae) on Heligmosomoides bakeri

Objective:To assess the ovicidal and larvicidal activities of aqueous and ethanolic extracts of pawpaw seeds Carica papaya（Caricaceae） on the eggs and first stage larvae（L1） of Heligmosomoides bakeri.Methods:Eggs of this parasite were obtained from experimentally infested mice（Mus musculus） and larvae were from eggs after incubation at 25℃for about 72 hours.The eggs and larvae were exposed to ten different concentrations（0.125,0.25,0.375,0.5, 0.75,1.0,1.25,1.75,2.25 and 2.75 mg/mL） of both aqueous and ethanolic extracts respectively for 72 hours.Distilled water and 0.05%ethanol used as placebo and negative control,respectively. Results:Placebo and negative control group all showed average 92%embryonnation,98%egg hatching and 2%larval mortality,and did not affect development and larval survival.The extracts inhibited embryonic development,egg hatching and larval survival.In general,the ovicidal and larvicidal activities increased with increasing concentration of different extracts.The aqueous extract was found to be more potent on eggs than on larvae.At 2.75 mg/mL,only 8%of eggs embryonnated and 50%hatched to L1 vs 57%embryonic development and 79%hatching occurred in the ethanolic extract.However,this later extract was more efficient in preventing larval development producing 96%mortality as against 68%with the aqueous extract.Conclusions: These results shows the ovicidal and larvicidal properties of aqueous and ethanolic pawpaw seeds extracts.

Morphology and Taxonomy of Xiphinema(Nematoda：Longidoridae) Occurring in Arkansas,USA

In a survey,primarily from the rhizosphere of hardwood trees growing on sandy stream banks,for longidorids,828 soil samples were collected from 37 Arkansas counties in 1999—2001.One hundred twenty-seven populations of Xiphinema were recovered from 452 of the 828 soil samples(54.6%),including 71 populations of X.americanum sensu lato,33 populations of X.bakeri,23 populations of X.chambersi and one population of X.krugi.The morphological and morphometric characteristics of these Arkansas species are presented.Morphological and morphometric characteristics are also given for two populations of X.krugi from Hawaii and North Carolina.

In vitro anthelminthic efficacy of Dichrocephala integrifolia(Asteraceae)extracts on the gastro-intestinal nematode parasite of mice:Heligmosomoides bakeri(Nematoda,Heligmosomatidae)

Objective:To evaluate the ovicidal and larvicidal activities of aqueous and ethanolic extracts of leaves of Dichrocephala integrifolia(D.integrifolia)against the eggs(fresh and embryonnated),the first and second larval stages of Heligmosomoides bakeri.In order to verify if this medicinal plant possesses active compounds capable of inhibiting the embryonation and hatching of eggs or to induce the mortality of larvae(L1 and L2).Methods:Dried extracts were diluted in distilled water to obtain five different concentrations:625,1 250,2500,3750 and 5000μg/mL.Fresh eggs obtained from artificially infected mice feces were exposed to these different concentrations for 48 h.Time of contact for embryonated eggs was 6 h while L1 and L2 larvae were exposed for 24 h.Distilled water(placebo)and 1.5%DMSO were used as negative controls.Results:Distilled water,and1.5%DMSO had no effect on embryonation,hatching and larval survival.Aqueous extracts of D.integrifolia showed a weak activity against all stages of the parasite at all concentrations tested.On the contrary,the ethanolic extract of D.integrifolia inhibited the embryonation of 87.5%of fresh eggs,the hatching of 81.1%of embryonated eggs and induced the mortality of 98.1%and 98%of L1 and L2 larvae respectively at 5000μg/mL.Conclusions:The results of the present study indicate that the ethanolic extracts of D.integrifolia contained compounds with ovicidal and larvicidal properties.In spite of these results,in vivo tests,studies on toxicity and mechanism of action of active compounds are also needed to validate the utilisation of this medicinal plant by population of Dschang-Cameroon to treat gastro-intestinal parasites.

Efficacy of piperzine citrate, stabilized with Aluminium-Magnesium Silicate, against <i>Helignosomoides bakeri</i>

To test effect of a synthetic Aluminium-Magnesium Silicate (AMS) on anthelmintic efficacy of piperazine citrate (PC), 35 mice were infected by dosing each, 0.15 ml Helignosomoides bakeri sample which contained 200 infective larvae, per os. Following comfirmation of establishment of infection by faecal floatation, they were assigned into seven groups of 5 each, and were treated with piperazine citrate, per os, at rates of 110 mg/kg (PC), 110 mg/kg (PC in AMS), 82.5 mg/kg (PC), 82.5 mg/kg (PC in AMS), 55 mg/kg (PC) and 55 mg/kg (PC in AMS) respectively. The seventh group served as untreated control. Mean Eggs Per Gramm of faeces (EPG) were 375 ± 32.27, 175 ± 14.43, 830 ± 1.04, 70 ± 12.25, 850 ± 293.06, 370 ± 58.54 and 2,200 ± 2.55 respectively. This showed EPG reduction rates of 83%, 92%, 62%, 97%, 61% and 83% among the respective treated groups.

四声杜鹃、大杜鹃寄生性繁殖习性调查

在山东日照,对两种杜鹃的繁殖习性进行了调查,调查发现:四声杜鹃(Cuculus micropterus)将卵寄生于灰喜鹊(Cyanopica cyanus)巢中,寄生率9.8%;大杜鹃(Cuculus canorus bakeri)将卵寄生于东方大苇莺(Acrocephalus orientalis)和三道眉草鹀(Emberiza cioides)巢中。

Spatial Accessibility of Bakeries and Supermarkets in Belo Horizonte, Brazil

The recent events and constant global changes show the importance of rethinking city planning.In this context,the 15-Minute City concept got important as it brings people closer to activities and services,through short trips by active modes,being the key to a sustainable city.Based on this concept,this paper analysed the spatial accessibility of residents of Belo Horizonte(Brazil)to two establishments essential to the quality of life:bakeries and supermarkets.The analyses were made through the influence areas,spatial clusters,and the Local Indicators of Spatial Association.The results showed that bakeries are more accessible than supermarkets,which are not accessible to the entire population,especially in low-density and low-income regions.In addition,areas with potential for new projects were identified by the relationship between existing facilities(supermarkets or bakeries)and population density/income.Finally,the results highlight the challenges for developing sustainable cities considering the 15-Minute City concept throughout the territory of Belo Horizonte.

Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement

Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.