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Characterization of dust exposure in the food industry

The researchers will study the exposure of bakery product and spice and herb processing sector workers to total dusts as well as to the inhalable and respirable fractions of these dusts.

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Additional Information

Category: Conference
On screen:
  • Brigitte Roberge - Professionnelle scientifique - IRSST
  • Simon Aubin - Assistant to the director - research (inter - IRSST
Produced by:
Research Project: 0099-8270
Publication no.: CF-041
Language: French
Online since: November 30, 2011
Recorded date: October 11, 2011
Format: Video
Duration: 14:42