Exposure to chloramines in a green salad processing plant.
Hery M, Gerber JM, Hecht G, Subra I, Possoz C, Aubert S, Dieudonne M, Andre JC.
Hery M, et al.
Ann Occup Hyg. 1998 Oct;42(7):437-51. doi: 10.1016/s0003-4878(98)00041-6.
Ann Occup Hyg. 1998.
PMID: 9793475
In the washing room (where salads are processed), the total chloramine concentration ranged from 0.4 to 16 mg.m-3, depending on the day and the location of the area sampling points. The exposure of workers determined by personal sampling ranged from 0.2 to 5 mg.m-3. …
In the washing room (where salads are processed), the total chloramine concentration ranged from 0.4 to 16 mg.m-3, depending on the d …