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Application of a dynamic population-based model for evaluation of exposure reduction strategies in the baking industry

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Author: Meijster, T. · Warren, N. · Heederik, D. · Tielemans, E.
Publisher: Institute of Physics Publishing
Institution: TNO Kwaliteit van Leven
Source:Journal of Physics: Conference Series, 151
Identifier: 241544
doi: doi:10.1088/1742-6596/151/1/012001
Article number: No.: 012001
Keywords: Safety Chemistry · Food and Chemical Risk Analysis


Recently a dynamic population model was developed that simulates a population of bakery workers longitudinally through time and tracks the development of work-related sensitisation and respiratory symptoms in each worker. Input for this model comes from cross-sectional and longitudinal epidemiological studies which allowed estimation of exposure response relationships and disease transition probabilities This model allows us to study the development of diseases and transitions between disease states over time in relation to determinants of disease including flour dust and/or allergen exposure. Furthermore it enables more realistic modelling of the health impact of different intervention strategies at the workplace (e.g. changes in exposure may take several years to impact on ill-health and often occur as a gradual trend). A large dataset of individual full-shift exposure measurements and real-time exposure measurements were used to obtain detailed insight into the effectiveness of control measures and other determinants of exposure. Given this information a population wide reduction of the median exposure with 50% was evaluated in this paper. © 2009 IOP Publishing Ltd.