Formaldehyde and Acetaldehyde Exposure in "Non-Traditional" Occupational Sectors: Bakeries and Pastry Producers.
Lucia MiligiSara PiroChiara AiroldiRenato Di RicoRaffaella RicciRudy Ivan Paredes AlpacaFabrizio De PasqualeAngela VeraldiAlessandra RanucciStefania MassariAlessandro MarinaccioGiorgia StoppaAnna CenniCinzia TraneAntonio PeruzziMaria Cristina ApreaPublished in: International journal of environmental research and public health (2023)
The measurements confirmed the release of formaldehyde and acetaldehyde in bakeries and pastry industries, especially in some phases of the work process, such as leavening.
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