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.

小麦胚芽的灭酶稳定化及其在烘焙制品中的应用

小麦胚芽是小麦颗粒中营养密度最高的部分,富含膳食纤维与抗氧化物质,具有强抗氧化、降血糖血脂和通便等功效。随着人们健康意识提升,小麦胚芽逐渐从动物饲料向高值食品原料转型,用于开发全谷物及粗粮制品。但小麦胚芽本身具有强内源酶活性,易在贮藏中氧化变味,严重影响后续加工。该文综述了小麦胚芽的主要营养成分和活性,以及作为原料的加工特性,对其在粗粮烘焙制品开发利用中面临的主要问题和相关作用机理进行解释,并介绍了国内外灭酶稳定化创新技术,重点阐述了使用物理、化学、生物等方式抑制酶活性并提高抗氧化性的工作,展望了麦胚在未来功能性烘焙制品中的应用,为其工业化应用提供重要参考。

茶在烘焙食品中的应用研究进展

茶叶有很高的营养价值,然而,在浸泡过程中茶叶中的大部分营养物质诸如膳食纤维、茶多糖等会随着茶渣的倾倒而浪费,将茶与烘焙食品相结合,不仅实现了“饮茶”向“吃茶”的转变,充分利用茶叶资源,同时丰富了烘焙食品的品种。本文综述了近年来茶在烘焙食品中的添加形式、茶在烘焙食品中的具体应用以及茶在烘焙中的作用,以期为中低档茶销售及茶的综合开发提供理论依据和参考。

基于AHP-模糊综合评价理论的烘焙食品安全性评估研究

本文基于烘焙食品中检测出的添加剂种类及含量的分析,量化添加剂对食品安全性的影响,建立食品安全性AHP-模糊综合评价模型。该模型以单一添加剂为基本因子,综合关联各种食品添加剂,分析其对食品安全性的影响。AHP-模糊综合评价法避免单一食品添加剂对食品安全性影响的偶然性,减少安全性评价过程中存在的主观性因素,综合考虑不同食品添加剂因素对食品安全性的影响,使得最终的评价结果具有准确性、科学性。

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.

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.

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.

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.

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.

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.

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.

直接多重TaqMan qPCR方法快速鉴定褐飞虱属3种飞虱

【目的】褐飞虱(Nilaparvata lugens)是水稻重大害虫,灯光诱捕一直是褐飞虱监测的重要方法。然而,褐飞虱的两个同属近似种伪褐飞虱(N.muiri)和拟褐飞虱(N.bakeri)也具有扑灯行为,常被误判为褐飞虱。针对测报灯下褐飞虱属近似种形态鉴定费时费力、专业技能要求高,伪褐飞虱和拟褐飞虱常被误判为褐飞虱这一问题,拟建立一种褐飞虱属3种飞虱的快速分类鉴定方法。【方法】以条形码基因ITS1为靶标,筛选褐飞虱属通用引物及物种特异性探针,建立并优化直接多重Taqman qPCR检测体系(Direct Multiplex TaqMan quantitative PCR,dmTqPCR),并分析其特异性、灵敏度及实用性。【结果】本研究建立的3种飞虱dmTqPCR检测方法特异性强,可准确区分褐飞虱、伪褐飞虱和拟褐飞虱;灵敏度高,检出限可达10拷贝/反应;大样本检测结果表明,382个样本从样本获取到结果输出的整个过程可在3 h内完成,检出率及准确率均为100%。【结论】本研究建立的褐飞虱属近似种的dmTqPCR鉴定方法可以用于褐飞虱、伪褐飞虱和拟褐飞虱的快速分类鉴定,有利于灯下褐飞虱的精准测报。

焙烤食品健康化趋势调研

近年,人们对健康化烘焙食品的关注度越来越高。本文分析了健康“减法”,如减脂、减糖、减盐、减丙烯酰胺,以及健康“加法”,如添加优质蛋白、膳食纤维和抗氧化物质的作用,旨在探索焙烤食品的健康化趋势,为烘焙食品的开发提供方向指导。

“压抑的重复”:论村上春树《再袭面包店》中的主体性

村上春树的早期代表作《再袭面包店》通过双重回忆的叙事策略讲述了一对“饥饿”的年轻夫妻“袭击”麦当劳的故事。文中多次出现的对“我”的无意识描写揭示了无意识在“我”的主体性建构过程中的重要性。本文首先分析双重回忆的文本结构对“我”主体性的整合作用,在此基础上援用弗洛伊德的精神分析理论对“我”的无意识描写进行具体分析,以揭示无意识在“我”主体性构建过程中的重要性,最后通过“压抑的重复”理论阐释再次袭击的必然性。

可再生能源烤房的烘烤效果及废气排放

为进一步探究可再生能源烤房优势,以煤燃料烤房为对照,研究了生物质烤房、热泵烤房、醇基烤房、太阳能辅助烤房和隧道式烤房5种可再生能源烤房对烤后烟叶中常规化学成分、中性致香成分、多酚类化合物、有机酸物质、经济效益的影响及其废气排放。与煤燃料烤房相比,5种可再生能源烤房烤后烟叶中总糖、还原糖含量均有明显提升;太阳能辅助烤房、隧道式烤房、生物质烤房、热泵烤房烤后烟叶中中性致香成分含量分别提升52.11%、13.17%、6.99%、5.16%;醇基烤房、热泵烤房烤后烟叶中多酚类化合物含量分别提升25.66%、5.73%;太阳能辅助烤房、隧道式烤房的有机酸物质含量分别提升13.71%、0.89%;太阳能辅助烤房、热泵烤房和生物质烤房烤后烟叶等级均价分别提升2.42、2.27、1.05元/kg,干烟均价分别减少0.98、0.86、0.18元/kg;热泵烤房、醇基烤房、太阳能辅助烤房和隧道烤房无组织废气浓度均较小。总体来看,可再生能源烤房更符合提质增效的行业发展需要和绿色低碳的社会发展需要,尤其是太阳能辅助烤房和热泵烤房。

烘焙食品健康与营养改良研究进展

烘焙食品在我国居民膳食结构中所占的比重越来越大,然而,其能量密度高、营养素密度低的特点不符合人们对健康膳食的需求,迫切需要通过配方改良赋予烘焙食品营养均衡和保健的功能,从而促进我国烘焙产业升级。本文提出烘焙食品的营养缺陷健康安全风险,分析实施烘焙食品的减脂、减糖、减盐和营养功能强化策略所面临的技术瓶颈,探讨在健康烘焙食品中优化营养标签、补充健康因子的可行性,展望未来烘焙食品的研究方向。本文将为新型健康烘焙食品的开发提供理论借鉴和参考。

中国焙烤行业发展现状及趋势洞察

中国焙烤行业自改革开放以后进入了快速发展的阶段,并受亚洲周边国家和地区,以及欧美国家的发展影响。从中国焙烤行业近20年来的发展进程来看,中国焙烤行业发展具有起步晚,发展快,多样化的特点,尤其是进入21世纪后。本文通过对中国现代焙烤行业的发展历史以及现状的分析梳理,洞察中国焙烤行业当前的五大发展趋势:场景多样化驱动烘焙食品消费需求增大、产品健康化与新鲜化日趋明显、“焙烤+”跨界复合化、家庭烘焙兴起、预制烘焙迎来快速发展期。

高效液相色谱测定焙烤食品中6种甜味剂

建立了高效液相色谱测定烘烤食品中6种甜味剂的分析方法。样品用5%甲醇水溶液提取离心,采用二极管检测器测定安赛蜜、糖精钠、阿斯巴甜、纽甜、甜菊糖苷,蒸发光检测器测定三氯蔗糖。除三氯蔗糖外,其他5种甜味剂在1~50μg/mL的浓度范围内呈线性关系,三氯蔗糖在10~500μg/mL范围内呈幂函数关系;6种甜味剂相关系数均大于0.999;平均回收率为80.3%~99.8%,相对标准偏差为0.6%~5.8%。该方法前处理简单,准确度高,重现性好,适用于焙烤食品中6种甜味剂的测定。