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A PILOT STUDY ON FORMALDEHYDE EXPOSURE RISKS OF BAKERY WORKERS

ANA-MARIA VLĂSCEANU 1#, CAROLINA NEGREI 1*, ANNE-MARIE CIOBANU 2#, ADRIAN COSMIN ROȘCA 3#, DANIELA GRĂDINARU 4, ANCA UNGURIANU 4, DANIELA BACONI 1

1Department of Toxicology, “Carol Davila” University of Medicine and Pharmacy, 37 Dionisie Lupu Street, 020021, Bucharest, Romania
2Department of Drug Control, “Carol Davila” University of Medicine and Pharmacy, 37 Dionisie Lupu Street, 020021, Bucharest, Romania
2Department of Drug Analysis, Biopharmacy and Biological Medicines, “Ovidius” University of Constanța, 6 Căp. Av. Al. Șerbănescu Street, 900470, Constanța, Romania
4Department of Biochemistry, “Carol Davila” University of Medicine and Pharmacy, 37 Dionisie Lupu Street, 020021, Bucharest, Romania

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This study is intended to explore the impacts of formaldehyde (FA) on human health, the use and sources of FA exposure, and the regulations governing acceptable levels of FA in various products across various regions globally. The objective of this pilot study is to evaluate the risk of human FA exposure in traditional bakery units. The study group consisted of 46 subjects working in various areas: the production area (leavening, baking area, storage area), the area where bakery products are sold to customers and the delivery area to stores. The control group consists of 8 non-exposed, non-smokers subjects. Demographic, medical and anthropometric data were collected based on a questionary and the urinary levels of FA were evaluated as a biomarker of exposure. No statistically significant differences regarding the anthropometric and medical parameters of exposed workers and control group were obtained. The highest levels of FA were recorded in smokers working in the fermentation area. The results indicate statistically significant differences of FA levels between the workers in the processing areas and the control group. Likewise, the concentration of FA in the urine of the workers in the processing areas is significantly different compared to the workers in the administrative area. Overall, the measurements have substantiated the occurrence of FA emissions within bakeries, particularly at specific stages of the operational procedures, such as the leavening process.