Workers at poultry breading plants exposed to airborne breading dust are at risk of developing asthma, bronchitis and upper respiratory ailments. Breading dust contains wheat and other cereal flours which have long been linked with respiratory illnesses that include allergies and a specific type of asthma called “baker’s asthma.”
Managers and operators of plants that bread poultry or other types of food should be aware of the risks of exposure to airborne breading dust, and they should use methods known to be effective in minimizing the dust that becomes suspended in the air. Also, having periodic health checks of employees and training them to be aware of the symptoms of exposure to breading dust are important steps to preserving a healthy work environment. These measures can prevent illnesses and help reduce sick leave and employee turnover. By doing so, they allow for more efficient plant operations and reduce costs associated with employee sick leave and dust-related illnesses.